Salt Crusted Fish

Salt Crusted Fish


Salt crusting is an easy, healthy and delicious way to cook a whole fish in less than an hour and leave you with a juicy and beautiful main course. I had the pleasure of getting some locally raised barramundi from South River Aquaponics, the fish looked beautiful and I really wanted to retain its natural flavor and not mess with it too much so the wife and I decided it was time to get crazy with the kosher salt. Here is your basic salt crusting recipe:

  • 1: 3lb whole fish (or two 1.5lb fish) like snapper, barramundi, or red fish; ensure the fish is gutted, scaled, and cleaned; leave the head on it’s easy to work with and gives the dish a great presentation
  • 3lbs (1 box) of kosher salt
  • 1 lemon cut into 8 thin rounds
  • 6 egg whites
  • 1/2tsp coriander seeds
  • 1/2tsp fennel seeds
  • 1tsp of dried thyme
  • 2 sprigs of parsley


  1. Preheat the oven to 450 degrees
  2. Rinse the cavity of the fish out under cold running water to make sure the fish is clean, pat dry with a paper towel, insert the lemon slices, parsley, coriander, and fennel into the cavity of the fish and close
  3. Beat the egg whites in a large bowl until frothy, begin adding the salt one cup at a time mixing with your hands until you get the consistency of wet sand, add in the dried thyme
  4. Use ¼ of the salt mix to put down on the bottom of a baking pan lined with aluminum foil like a bed, place the fish on top and cover with the remaining salt mixture, ensure the fish is entirely covered and none of the fish is visible, the goal is to create a hard shell so the fish steams from the inside out.
  5. Place the fish in the oven and cook for twenty minutes, then remove and let rest on the counter for another ten minutes to finish the cooking process, move the fish carefully to a serving dish and put down on the table, when you are ready to serve it crack the salt crust with the back of a knife or heavy spoon or for a better presentation you can cut a whole to present the fish, move the salt crust toward the top and bottom of the pan to expose the fish, pull back the skin and spoon the fish out on to plate (or do it like we do and just pick off the fish with chopsticks for a more communal experience).
  6. Serve with your favorite side dishes

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