Sockeye salmon baked in sea salt with lemon zest
4 servings
30 minutes
Salmon baked in sea salt with lemon zest is a true gastronomic delight reflecting the traditions of Russian cuisine. The method of cooking in a salt crust has been known since ancient times: it helps retain the fish's juiciness without drying it out. Salmon is a noble representative of the salmon family, renowned for its rich flavor and tender texture. Sea salt creates a dense shell that retains moisture, while aromatic herbs and lemon zest add a refreshing citrus note to the dish. During baking, the salt turns into a sturdy shell that can be easily removed, revealing perfectly cooked flesh. The dish is ideal for a festive dinner or family gathering, delighting with its simplicity and refined taste. It is served with light side dishes or fresh vegetables to highlight the fish's natural richness.
1
Pour half of the sea salt into the baking tray. Cut the lemon zest and slice it into thin strips, then add it to the sea salt.
- Sea salt: 1.5 kg
- Lemon: 1 piece
2
Pour 100 ml of water and mix — the salt should be like sea sand (carefully calculate the amount of water).
- Water: 150 ml
3
We gut the salmon, stuff it with a sprig of rosemary and thyme, then add 3 cloves of garlic with a bay leaf.
- Sockeye salmon: 1 kg
- Rosemary: 1 piece
- Fresh thyme: 1 stem
- Garlic: 3 cloves
- Bay leaf: 3 pieces
4
We make a 'mattress' from sea salt with lemon zest, place the fish on it, then take the remaining salt, mix it with water, and cover the fish completely with sea salt.
- Sea salt: 1.5 kg
- Water: 150 ml
5
Bake at 200 degrees for 20-25 minutes.
- Sockeye salmon: 1 kg
6
We tap the salt 'armor' with the blunt side of a knife, separating the salt from the fish skin, and place the flesh on a plate.
- Ground black pepper: to taste