Salt-Baked Salmon with Citrus and Herbs

Ingredients for Salt-Baked Salmon with Citrus and Herbs

• 1 5–2.7kg head-and tail-on salmon or arctic char, cleaned

• 1500g kosher salt (from about one 1350g box), plus more

• 1 grapefruit, thinly sliced

• 2 lemons, thinly sliced

• 1/2 bunch dill

• 1/2 bunch tarragon

• 1 small shallot, finely chopped

• 120ml dry white wine

• 180ml (1 1/2 sticks) chilled unsalted butter, cut into pieces

• 2 tablespoons crème fraîche

• 1 teaspoon finely grated grapefruit zest

• 1 teaspoon fresh grapefruit juice

• 1 teaspoon finely grated lemon zest

• 3 teaspoons fresh lemon juice, divided

• Kosher salt

• 1 cup fresh parsley leaves with tender stems

• 1/3 cup fresh dill leaves

• 1/3 cup fresh tarragon leaves

• 2 tablespoons chopped capers

• 2 teaspoons caraway seeds

• Salmon will be closer to 2.3kg

• arctic char closer to 2.7kg . Not all shops will have whole fish this large on hand

• call ahead so they can order it.

Place a rack in the centre of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.

Mix 2400ml salt and 350ml water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.

Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.

Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40–50 minutes.

While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8–10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.

Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.

Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.

Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.