Salmon Baked in Salt

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Salmon Baked in Salt is a showstopper that’s surprisingly simple. A whole Verlasso salmon wrapped in a salt-and-egg-white crust, baked until tender and juicy, then topped with a rich garlic parmesan sauce.

Prep Time20

Cook Time1 30

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

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!

Notes

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.

Nutrition