Salt Roasted Salmon
Elevate your seafood game with this exquisite Salt Roasted Salmon recipe, a showstopping yet surprisingly simple dish that's perfect for special occasions or weeknight indulgence. Encased in a fragrant crust made from kosher salt, egg whites, and a touch of water, the whole salmon is roasted to succulent perfection, locking in moisture and infusing it with the earthy aromas of fresh thyme, rosemary, and zesty lemon. This technique not only ensures an incredibly tender fillet but also creates a stunning centerpiece to wow your dinner guests. Ready in just 45 minutes, this recipe is as practical as it is impressive. Finish with a drizzle of olive oil and pair with your favorite roasted vegetables or a crisp green salad for a balanced, flavorful meal. Cooked to perfection with minimal effort, this salt roasted salmon promises gourmet results every time!
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Recipe Information
Ingredients
- 4 lb Whole salmon (gutted and scaled)
- 4 lb Kosher salt
- 6 pieces Fresh thyme sprigs
- 6 pieces Fresh rosemary sprigs
- 1 piece Lemon (sliced)
- 4 large Egg whites
- 0.25 cup Water
- 2 tbsp Olive oil (for drizzling)
- 1 tsp Fresh ground black pepper (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Rinse the salmon inside and out under cold water and pat it dry with paper towels. Make sure to remove any residual scales.
In a large mixing bowl, combine the kosher salt, egg whites, and water. Mix well until the salt takes on the consistency of wet sand.
Spread about 1/3 of the salt mixture onto the lined baking sheet, forming a base slightly larger than the salmon.
Stuff the cavity of the salmon with the fresh thyme, rosemary sprigs, and lemon slices. Feel free to add fresh ground black pepper for extra flavor, if desired.
Place the salmon on the salt base and cover it completely with the remaining salt mixture. Press firmly to pack the salt around the fish, ensuring a tight seal, but leave the tail exposed if it doesn’t fit.
Transfer the baking sheet to the oven and roast for 25-30 minutes, depending on the thickness of the fish. You can check for doneness by inserting a thermometer into the thickest part of the fish; it should read 135°F (57°C).
Remove the salmon from the oven and let it rest for 5 minutes. Carefully crack and remove the salt crust, brushing off any excess salt from the fish.
Drizzle the salmon with olive oil before serving. Pair with roasted vegetables, a light salad, or your favorite side dish.
Serve warm and enjoy your perfectly moist, salt-roasted salmon!
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 178737 mg | 7771% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 59.7 mcg | 298% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
