Salt Crusted Fish

Salt-crusted fish is a time-honored recipe. The first time I was exposed to it was at the Culinary Institute of America at Greystone in Napa Valley. One of the chefs there salt-crusted a salmon. Though the best salt-crusted fish I have ever eaten was a sea bass cooked at Da Romano on the island of Burano. Any restaurant that has hosted Ernest Hemingway and Keith Richards during their run is OK in my book. It reminded me of an Italian version of the New Orleans mainstay Galitoire’s. The salt-crusted sea bass, however, reminded me of nothing I have ever eaten before. Perfect.

Ingredients

1 – 4-5 lb. whole fish, cleaned, scaled and gutted (preferably bass or snapper)
8 Large egg whites
2 cups Rock salt
2 cups Kosher salt
2 each Lemons, cut into wedges
Extra virgin olive oil as needed

Instructions

Preheat the oven to 450.

Add the egg whites to the bowl of a stand mixer fitted with the whip attachment and mix on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to low and fold in the salts until thoroughly combined.

Spread a thin layer of the salt and egg mixture on a large baking pan, about ½ cup. Place the fish on the pan and cover completely with the remaining egg and salt mixture. Using your hands, make sure the fish is completely covered and packed tightly, as if you were making a sand castle.

Bake for 25-30 minutes, remove from the oven and let rest for 10-15 minutes.

Using a wooden spoon or the handle of a chef knife, strike the crust to crack it. At this point you should be able to remove the salt crust in large pieces from the top of the fish. Carefully, fold the top half of the fish towards the spine and place on a serving platter. Divide the meat among 6-8 plates and finish with a drizzle of extra virgin olive oil and a squeeze of lemon.

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com