Salt Crusted Salmon
1 x 2 kg whole salmon
1 fennel bulb
½ a bunch of fresh-flat leaf parsley
½ a bunch of fresh marjoram or oregano
1 bunch of fresh chives
4 kg rock salt
2 large eggs
- Preheat the oven to 180°C. Wash the salmon well both inside and out, then pat dry with kitchen paper.
- Finely slice 1 lemon and the fennel into rounds and stuff into the salmon cavity with the parsley, marjoram and chives.
- Combine the rock salt, eggs and 250ml of water in a large bowl, then evenly spread one-third of the mixture over a large baking tray (35cm x 45cm).
- Make a slight hollow in the middle to hold the salmon snugly, lay the salmon diagonally in the tray, then spoon over the remaining salt mixture, heaping it around and on to the salmon to create an even 2cm-thick layer all over the fish. Bake for 35 minutes.
- To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done. Remove from the oven and set aside in the crust for just 1 hour.
- Lightly crack the salt casing and pull it away from the salmon, brushing any excess from the top. Gently loosen and carefully transfer the fish to a large platter. Pull the skin away, then use a regular eating knife to scrape away any darker fish, leaving you with beautifully cooked pink salmon, which you can rustically remove in flakes and lobes.
- Serve with your favourite accompaniments and lemon wedges for squeezing over.
Recipe adapted from jamieoliver.com.
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