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Salt Crusted Salmon


  • Salt Crusted Salmon

  • 1 whole salmon

  • Lots of coarse salt, enough to encase at least 3 inches in depth around the Salmon

  • 2 lemons

  • Bunch of flat leaf parsley

  • Tomato aioli

  • 6-8 little tomatoes (cherry or little San Marzano tomatoes)

  • Sea-salt and freshly ground black pepper

  • 3 organic free-range egg yolks

  • 2 cloves of garlic

  • The juice of half a lemon

  • Sea-salt and freshly ground black pepper

  • 80ml/3floz extra-virgin olive oil


  • Tomato aioli:

  • 1.

    Pre-heat the oven to 200C/400F/Gas6.

  • 2.

    Place the tomatoes on a baking tray and season with salt and pepper.

  • 3.

    Roast them in the oven until the skin has wrinkled slightly and the juice has begun to burst from the fruit (around 10 to 15 mins).

  • 4.

    Remove from the oven and cool.

  • 5.

    Place the yolks in a blender, add the garlic, lemon juice and a little salt and pepper and the cooled tomatoes.

  • 6.

    In a slow and steady stream, pour in the olive oil.

  • 7.

    Taste for seasoning and adjust if necessary. This aioli can be made up to a day in advance.

  • Salt Crusted Salmon:

  • 1.

    Slice lemons and stuff the cavity of the salmon with lemon and a bunch of flat leafed parsley.

  • 2.

    Put all the sea salt in a bowl and add some water until it reaches a wet-sand like texture

  • 3.

    Add a thin layer of salt to a baking tray

  • 4.

    Place the fish on top then bury it in salt, packing it in around the fish

  • 5.

    If the head and tail are sticking out over the edge of the dish cover them in foil so they don’t burn.

  • 6.

    Heat oven to 200C and cook for 20 minutes.

  • 7.

    Present at table and crack salt case in front of guests.

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