Salmon in salt crust

The preparation of salmon in a salt crust is a delicious and simple way to cook this fish while preserving its flavor. Here’s how to do it.

Ingredients

• 1 whole salmon fillet with skin (about 1-1.5 kg)
• 2 kg of coarse salt
• 2 egg whites
• Herbs to taste (for example, rosemary, thyme, bay leaves)
• Lemon slices for serving

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a large bowl, mix the coarse salt with the egg whites and the chosen herbs until you have a homogeneous mixture that allows the salt to clump together slightly.
3. Spread a layer of salt about 1 cm thick on a baking sheet lined with parchment paper. This should be wide and long enough to accommodate the salmon fillet.
4. Place the salmon fillet on the salt base with the skin side down.
5. Completely cover the salmon with the remaining salt, pressing well to form a crust that seals the fish. Make sure there are no cracks or openings in the salt crust.
6. Bake the salmon in a salt crust for about 30-35 minutes. The cooking time can vary depending on the thickness of the salmon fillet.
7. Once cooked, break the salt crust and remove it gently; be careful not to break the skin of the salmon in the process.
8. Serve the salmon immediately accompanied by lemon slices or with a yogurt-based sauce with fresh herbs according to your tastes.

The salmon cooked this way will be extremely moist and flavorful thanks to the salt crust that seals the juices inside, allowing the fish to cook in its own aromas. To ensure the dish is perfect, remember not to overcook the salmon, as it could dry out.

Curiosity

Cooking in a salt crust is an ancient technique that is used for different types of food, from fish to meats, to side dishes like potatoes. This method not only cooks the food evenly but also flavors it in a unique way, locking in the natural juices and ensuring unparalleled tenderness and flavor.