Salt-baked salmon stuffed with herbs, butter and lemon

Salt-baked salmon stuffed with herbs, butter and lemon

Salmon horneado a la sal con manteca, hierbas y limón

By
From
South American Grill
Serves
10-12
Photographer
Bonnie Savage

When moistened, salt clumps and compacts together, allowing it to be moulded around the fish to create a clay-oven effect. The fish is completely encased in the salt preventing the cooking juices from evaporating, and keeping the fish moist and succulent while enhancing its natural flavour. This dish goes especially well with salsa criolla or pebre.

Ingredients

Quantity Ingredient
2.5kg whole salmon, cleaned and scaled
1 lemon, sliced into rounds
12 sprigs thyme
2 sprigs sage
2 sprigs oregano
40g butter, thinly sliced
4kg table salt
Peruvian onion salsa
or Tomato, coriander and chilli salsa, to serve

Method

  1. Rinse the salmon under cold running water and pat dry with paper towels. Season the cavity of the fish with sea salt and freshly ground black pepper. Stuff with the lemon slices, fresh herbs and butter.
  2. Preheat a gas barbecue with a lid to 200°C. All the burners should be set to medium. Pour the salt into a clean kitchen sink, add 1½ cups water and mix with your hands to moisten and make the salt compact, adding a little more water if required.
  3. Transfer half of the salt into a roasting tray large enough to fit the fish — cut off the head and trim the tail, if necessary. Place the stuffed salmon on top and cover with the remaining salt, to create a salt crust about 1 cm thick. Pack the salt around the fish, to completely cover.
  4. Place the tray in the centre of the barbecue and turn off the burners directly underneath. Close the lid and cook for 1 hour. Remove the tray from the barbecue and set aside to rest for 15 minutes.
  5. Crack the salt using the end of a rolling pin and break away the crust to expose the salmon. Remove and discard the salmon skin. Use a spatula to serve portions of the top fillet, then peel away the backbone to serve the remaining fillet. Serve with salsa criolla or pebre.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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