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Salt Baked Whole Fish

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

The salt crust helps retain moisture as well as hold in the aromas of the herbs and citrus.


  • 2 ea whole fish, about 3/4 lb. each
  • 6 ea sprigs fresh herbs, thyme, rosemary, tarragon or dill
  • 3 ea thin slices of lemon, cut in half
  • 3 cups kosher or sea salt
  • 1 ea egg white
  • water


  • 1. Preheat the Egg to 400°F with platesetter for indirect heat. Pat the fish dry inside and out with paper towels. Stuff each fish cavity with half the thyme and lemon.
  • 2. In a bowl, mix together the salts and the egg white with your hand. Add water a bit at a time until the mixture reaches the consistency of wet sand that you might use to build a sand castle.
  • 3. On a rimmed baking sheet, create a layer of the salt mixture approximately the size of the two fish, about 1/4 inch thick. Place the fish flat on this bed, and mound the salt around each fish, about 1/4 inch thick, creating a tight seal. Leave the head and tail exposed.
  • 4. Bake for 30 minutes, then allow to rest for 10. Carefully break off the salt crush, and fillet the fish inside. Serve right away.
  • 5. In class on 2/4 & 2/5, we used red snapper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828