My Foolproof Himalayan Salt-Crusted Salmon: The Secret to Perfectly Moist Fish
Forget dry, overcooked fish forever. Don't waste time like I did with incorrect recipes. After three failed attempts with salmon I perfected this Himalayan salt-crust technique until it reached my expectation, and so you can get it right on the very first try. This is how you create a restaurant-quality meal at home.
Himalayan Salt-Crusted Salmon Recipe
Ingredients:
- 1 large salmon fillet (approx. 2 lbs), center-cut, skin on
- 3 cups coarse Himalayan pink salt
- 2 large egg whites, lightly whisked
- 3 tbsp cool water
- 1 whole lemon, sliced into thin rounds
- 1 small bunch of fresh dill
- 1 tsp whole black peppercorns
Instructions:
- Prepare Oven & Salmon: Preheat your oven to 400°F (200°C). Thoroughly pat the salmon fillet dry with paper towels.
- Create the Salt Paste: In a mixing bowl, combine the coarse salt, egg whites, and water. Use your hands to mix until it feels like damp sand.
- Form the Salt Bed: On a baking sheet, spread about one-third of the salt mixture into a rectangle slightly larger than your salmon fillet.
- Layer the Aromatics: Arrange the lemon slices and dill sprigs over the salt bed. This layer protects the fish and infuses it with incredible flavor.
- Seal the Salmon: Place the salmon skin-side down onto the herbs. Sprinkle with peppercorns. Cover the entire fillet with the remaining salt paste, pressing firmly to completely encase it.
- Bake to Perfection: Bake for 20-25 minutes. The salmon is done when an instant-read thermometer reaches 135°F (57°C) in the thickest part for a perfect medium.
- Let it Rest: Remove from the oven and let the salmon rest in its crust for 5 minutes. This is a crucial step!
- Crack & Serve: Use the back of a large spoon to gently crack open the hardened salt crust. Brush away any excess salt, lift the salmon fillet off the skin (it will separate easily), and serve immediately.
Why is Himalayan Salt Better for This?
Could you use regular salt? Maybe, but you'd be missing the magic. Standard table salt is just processed sodium chloride. Himalayan pink salt is unrefined and packed with dozens of trace minerals like potassium and magnesium. This mineral complexity adds a subtle, nuanced flavor that regular salt can't replicate. Its coarse grain is also perfect for creating a sturdy crust that locks in moisture and steams the fish perfectly.
