Salt baked fish is exactly what it sounds like—fish crusted in salt and slid in the oven. The salt crust traps the moisture, ensuring that your fish turns out moist and tender. (It also, thankfully, traps those fishy smells you’d otherwise experience during cooking.)
This salt-baked fish technique consistently results in the moistest, flakiest, most flavorful fish imaginable. And it’s incredibly simple to throw together and virtually impossible to overcook. A whole fish is crusted with a small mountain of salt and slid in the oven to bake for an hour. The salt crust traps the moisture and ensures the fish comes out moist and perfect. As an added bonus, all the fishy odors normally released during cooking are trapped by the salt.–Angie Zoobkoff
WHAT KIND OF FISH CAN I USE IN THIS SALT-BAKED FISH RECIPE?
The simple salt crusted fish technique works with any lean, white, flaky fish, including…
Salt Baked Fish
- Quick Glance
- Quick Glance
- 10 M
- 1 H, 10 M
- Serves 2 to 4
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Recipe Testers Reviews
Okay, so YES, this salt baked fish recipe is absolutely delicious. I had seen this technique used on a few TV shows as well as at a few restaurants in various parts of the world. I particularly remember the whole impressive process of filleting the fish tableside, the waiter effortless rolling back the skin of the fish, twirling it around a fork like it was a bit of pasta, then gently gathering up the whole fillet and depositing it on my plate. I confess that I was not nearly as graceful with the final step and yet the fish tasted moist and flavorful. It turned out amazing. I think this is a winning recipe. After visiting a few fishmongers, the largest sea bass I could find was just about a pound. Since the fish was so moist, and it was fully cooked, it was easy to pull the skin back and lift the flesh from the bones, but it was far from whole fillets. Also, it was very hard to remove every last crystal of salt from the fish as it was rather moist. The lemon, parsley, and olive oil to finish were divine—the fish was already moist and tender but this really just set the whole thing off.
This salt baked fish recipe is the simplest method for making perfectly moist and tender fish. I was rewarded for 10 minutes of effort with a wonderfully flavorful fish. Even the hubby, who normally has to drown fish in tartar sauce, didn't even reach for the bottle. He just gobbled the fish down on its own. Definitely a compliment in my book! I used a whole tilapia (the only whole fish available right now in my area). It weighed in at 1 lb, 7 ounces. The cook time was accurate at 1 hour, and the tip to check using a skewer worked well. It was easy to tell that the fish was ready and you could feel it flake under the tip of the skewer. I was a little nervous about filleting the fish, but need not have been. The skin came away easily and the fillets basically slipped off the bones. This was lovely served simply with the parsley and a squeeze of lemon.