Salt Baked Fish

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.)

Salt-Baked Fish

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


The simple salt crusted fish technique works with any lean, white, flaky fish, including…

Sea Bass
Red Snapper

Salt Baked Fish

  • Quick Glance
  • 10 M
  • 1 H, 10 M
  • Serves 2 to 4
Print RecipeBuy the Mammissima cookbook

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  • About 1 pound, 3 ounces (1 kg) coarse sea salt
  • 1 whole white-fleshed fish (anywhere from 1 to 2.7 pounds or .5 to 1.2 kg), gutted but with head, skin, and scales left on
  • Olive oil
  • 3 sprigs flat leaf parsley, leaves chopped
  • 1 lemon, sliced


  • 1. Preheat the oven to 350°F (177°C).
  • 2. Line a rimmed baking sheet with parchment paper and dump half the salt on the parchment. Place the whole fish on the salt and smother it with the remaining salt, packing it all around the fish, making sure that none of the fish is visible. [Editor’s Note: The salt may be sorta crumbly. If you want, dump the salt in a bowl and moisten it with a little water and an egg white to help it stick together a little better.] Cover the baking sheet tightly with a few sheets of aluminum foil and crimp it under the edges of the sheet to seal.]
  • 3. Bake the fish until it’s cooked through, about 1 hour. If you’re not sure whether the fish is cooked, prod it here and there with the tip of a skewer. If it’s cooked, the skewer will enter the flesh easily and it will flake readily.
  • 4. When the fish is done, remove the foil and break the salt crust open with a knife or fork. Brush all the salt from the surface of the fish. [Editor’s Note: It actually makes quite a terrific presentation to bring the entire salt crusted fish to the table, although then you have to fillet the fish in front of everybody, which can be nerve-wracking for some, although we include instructions in the step that follows. Or you could simply let everyone have at the fish with their forks and not worry about filleting it.]
  • 5. To fillet the fish, begin by cutting through the top fillet just below the head with a sharp, thin-bladed knife to separate the fillet from the head. Then turn the blade parallel to the backbone and slide the knife along the backbone from the head towards the tail. Gently lift the top fillet up and away from the backbone It should lift away easily. From the tail end, lift the skeleton of the fish away from the bottom fillet, using the knife if needed to completely remove it. Discard the bones or reserve for making fish stock. Cut each fillet into 2 portions and divide among serving plates. Sprinkle with some olive oil and chopped parsley and garnish with slices of lemon before serving.

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