The Ultimate Salt-Crusted Salmon: My Secret to Perfectly Moist Fish

After mastering the salt crust for beef, I wondered if the same magic would work on something more delicate. My first attempt with salmon was a disaster—way too salty. But I knew the potential was there: a technique that could steam the fish in its own juices, keeping it incredibly moist.

After adjusting the salt quantity and adding a layer of fresh herbs to protect the fish, I finally nailed it. This recipe creates a show-stopping salmon with a perfectly seasoned, tender flake. It's surprisingly easy, and I'm sharing it so you can get it right the first time.

The Perfect Himalayan Salt-Crusted Salmon Recipe

This method locks in moisture, gently seasoning the fish and infusing it with the aroma of fresh herbs. It’s the most foolproof way to avoid dry salmon forever.

Ingredients:

• 1 (2 lb) center-cut salmon fillet, skin on
• 3 cups coarse Himalayan pink salt
• 2 large egg whites, lightly beaten
• 3 tablespoons water
• 1 lemon, thinly sliced
• 4-5 sprigs of fresh dill
• 1 teaspoon black peppercorns

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Pat the salmon fillet completely dry with paper towels.
2. Make the Salt Dough: In a large bowl, combine the coarse Himalayan salt, egg whites, and water. Mix with your hands until it has the consistency of wet sand.
3. Create the Base: Spread about a third of the salt mixture on the bottom of a baking sheet or roasting pan, creating a base slightly larger than the salmon fillet.
4. Build the Herb Bed: Arrange the lemon slices and dill sprigs on top of the salt base. This creates a barrier that protects the fish from direct contact with the salt and infuses it with flavor.
5. Encase in Salt: Place the salmon, skin-side down, on the bed of herbs. Sprinkle the peppercorns over the top. Pack the remaining salt mixture all over the top and sides of the salmon, ensuring it's completely sealed.
6. Bake: Place in the oven and bake for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium.
7. Rest: Remove the pan from the oven and let the salmon rest in its crust for 5-10 minutes.
8. Crack and Serve: Carefully crack the hard salt crust with the back of a spoon or knife. Brush away all excess salt, lift the fillet off the skin (it should separate easily), and serve immediately.

Why Himalayan Salt? Mineral Balance & Culinary Difference

You might wonder if you can use regular table salt for this. While possible, it's not the same. The key difference lies in the composition. Table salt is heavily processed sodium chloride.

Himalayan pink salt, on the other hand, is hand-mined and contains dozens of trace minerals, like potassium, magnesium, and calcium. This **mineral balance** not only gives the salt its distinctive pink hue but also contributes to a more complex, nuanced flavor that perfectly complements the delicate taste of salmon. Its coarse texture is also ideal for creating the solid, even crust needed for this recipe.