This Salmon Baked in Salt is one of those cooks that sounds kinda crazy the first time you hear it… but trust me, it turns out incredible. Jamie Oliver did his take, I did mine years ago in a viral video, and now we’re bringing it back, bigger and maybe even better—still featuring a gorgeous whole Verlasso Salmon baked with fire.
Post sponsored by Verlasso
What’s Verlasso Salmon? It’s a sustainably raised Atlantic salmon from Patagonia, Chile, known for its firm texture, mild flavor, and deep color. Their next-level farming practices keep environmental impact low and quality high. It’s lower in fat than conventional farmed salmon and completely antibiotic- and preservative-free—exactly the kind of fish I want when I’m cooking a large piece of salmon for my crew.
The wild part? That massive salt crust doesn’t make the salmon salty at all. Instead, it traps steam and locks in every drop of moisture, so the fish stays buttery, tender, and perfectly cooked from head to tail. It’s one of the most interesting ways to cook a whole fish, and the payoff is worth every minute. Plus, because we don’t do anything halfway around here, we’re finishing it with a rich garlic parmesan cream sauce. Elegant, primal, and the kind of dish that turns any dinner into a special occasion.
Why You’ll Love My Salt-Baked Salmon Recipe
This fish recipe looks like restaurant magic but uses simple ingredients and a few smart tricks. The salt and egg whites form a rock-solid crust that traps steam inside, gently cooking the fish to perfection. That means juicy, flaky salmon (i.e., so freaking delicious!) every single time.
If it’s your first time making salmon baked in salt, don’t worry. Once you see how the crust peels off in one big piece, you’ll realize how easy it really is. The whole side of salmon stays moist, delicate, and packed with flavor.
And since we’re cooking with Verlasso, you know you’re starting with premium salmon that stands up beautifully to high temperatures and fire cooking.
If you want another take on this salmon recipe, check out this one next. For more salmon recipes that I wouldn’t want you to miss out on, visit my Best Salmon Recipes roundup.
Baked Salmon Ingredients Round-Up
- Salmon — One whole Verlasso salmon, kosher salt, sea salt, egg whites, lemon slices, fresh dill, neutral oil, and chopped chives for garnish.
- Garlic Parmesan Cream Sauce — Butter, minced garlic, dry white wine, heavy cream, grated parmesan, and a pinch of salt, garlic powder, or black pepper to taste. If you’re craving that French twist, add a little optional Dijon mustard.
Now that you know what to grab from the store or toss in your delivery cart, let’s walk through the steps for making the best baked salmon you’ve ever pulled off the fire.
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How to Make Salmon Baked in Salt
Salmon Prep
First thing, let’s clean the raw salmon. Remove the fins and pat it dry with cold water.
In a large bowl, mix kosher salt and egg whites until it looks like damp sand. That’s your crust mixture. On a prepared baking sheet or rimmed baking sheet, spread a layer of the salt mixture as a base.
Set the salmon on top of the salt on the baking sheet and oat the inside cavity with a neutral oil and then a sprinkle of sea salt. Then stuff the cavity with lemon slices and lots of fresh dill.
Then cover the fish with the remaining salt mixture, packing it tight so the salmon is fully sealed (you can leave the head and tail exposed).
The Cook
Preheat your smoker or oven to 400 degrees F. Add wood chunks if you want extra smoky flavor.
Place the salmon (still on the baking tray) into the smoker. Let the whole fish cook for about 90 minutes, depending on the size of the filet.
To check the internal temperature, insert a metal skewer or thermometer into the thickest part of the fish. You’re looking for about 140F, which is the perfect temperature of the fish without drying it out.
Let it rest 5–10 minutes before cracking open the crust.
How to Serve
While the salmon is resting for a bit, let’s make the sauce.
For the garlic parmesan sauce, bring the skillet to a medium heat and let the butter melt. Add garlic and cook for a minute. Pour in white wine and reduce slightly. Stir in the cream and simmer over low heat for 5–10 minutes until it thickens. Finish with parmesan and a pinch of black pepper.
Now, back to the salmon. Gently tap the salt crust until it breaks and peels away in large pieces. Brush off any excess salt, peel back the skin, and reveal the juicy salmon fillets inside.
Transfer the salmon to a serving plate and spoon the warm sauce over the top. Garnish with chopped chives or lemon wedges. Now all that’s left to do is serve and enjoy. Cheers!
Pro Tip: Why Salt Baking Works
While this method is not the only way to cook salmon (oven-baked salmon cooks faster), it’s well worth the effort. The salt and egg whites lock together to form a tight crust, sealing in steam as the salmon cooks. It’s like creating a natural oven around the fish. The salmon won’t become too salty. The crust stays separate, and the flavor stays clean, delicate, and buttery.
What to Serve With Salmon Baked in Salt
This salmon goes beautifully with roasted vegetables, crispy potatoes in a baking dish, or a bright salad with fresh herbs and an olive oil lemon vinaigrette. You can also flake leftovers into salmon filets for tacos, rice bowls, or pasta with fresh oregano.
Pair it with a chilled white wine from Chile for the full South American experience.
Leftovers & Storage
If you’ve got extra salmon, store it in an airtight container in the fridge for 2–3 days. Reheat gently over low heat or enjoy it cold with lemon juice or a splash of soy sauce for an umami twist.
More epic Salmon recipes!
FAQs for salmon baked in salt
Kosher salt has medium, flaky crystals that pack tightly and make a smooth salt crust. Rock salt is made of large chunks that don’t bind well, so it won’t form the seal you need for this cook.
Yes. Egg whites help form that strong, peelable crust, which is the best part of the recipe. Using water instead makes the crust crumbly and harder to remove.
The cooking times for this Salmon Baked in Salt recipe are longer because the fish is huge. Wrapped in a thick salt crust, the heat has to work through the crust before it cooks the salmon. It’s a slower, gentler process that keeps the fish moist. Even at 400F, a whole salmon usually needs around 90 minutes to reach 140F in the thickest part.
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Salmon Baked in Salt
Ingredients
Salmon & Salt:
- 1 Verlasso Salmon whole
- 144 oz Kosher Salt
- 1.5 cups Egg Whites
- 6 Lemons sliced
- 10-15 Dill sprigs
- Neutral Oil as needed
- Chives for garnish
Garlic Parmesan Cream Sauce:
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic Minced
- 1/4 cup Dry White Wine
- 1 cup Heavy Whipping Cream
- 1/2 cup Grated Parmesan Cheese
- Kosher Salt to taste
Instructions
- Start by taking off the fins on your salmon.
- In a bowl, mix your kosher salt and egg whites until it is a nice sand texture.
- Place a layer of salt on your baking sheet. Place your salmon on top of the salt bed.
- Slather the inside cavity of the salmon with oil and season with a little sea salt. Then stuff your salmon with lots of lemon slices and dill sprigs.
- Top your salmon with more salt mixture until completely covered (leave tail and head exposed).
- Preheat your smoker for high heat (400F). Top with wood chunks for added smoke flavor.
- Add your salmon to the smoker and cook for about 90 minutes or until the internal temperature reads about 140F. Once done, pull off and let rest for 5-10 minutes.
- Over a medium heat, simmer your garlic, butter and white wine for about 4-5 minutes. Add heavy cream and stir. Let simmer over low heat for 5-10 minutes or until thickened. Pull off the heat and add the parmesan cheese.
- Pull salt off salmon, peel off the salt then peel back the skin and cut into filet. Top filet with garlic parmesan cream sauce and chopped chives. Enjoy!
