Salt-Baked Whole Side Mount Cook Salmon

6-8 Servings 

INGREDIENTS 

• 1 whole side Mount Cook Salmon, skin on 
• 2 kg coarse salt (kosher or rock salt)
• 6 egg whites
• Zest of 1 lemon
• Zest of 1 orange (optional but amazing)
• 1 tbsp black pepper
• 1 bunch dill
• 1 bunch parsley
• 1 lemon, sliced
• Olive oil (for finishing)

INSTRUCTIONS 

1. Preheat oven to 200°C (fan 180°C).
2. In a big bowl, mix the coarse salt, egg whites, lemon zest, orange zest, and black pepper.
3. The mixture should feel like wet sand — clumpy but not watery.
4. Add 1–2 tbsp water if too dry.
5. Pat the whole side of salmon dry.
6. Lay a bed of herbs (dill + parsley) and lemon slices on a lined baking tray.
7. Place the salmon skin-side down on top.
8. Brush the flesh lightly with olive oil.
9. Cover the salmon completely with the salt mixture.
10. Press firmly to form a solid crust.
11. Keep the shape smooth and sealed so moisture stays in.
12. Bake for 22–25 minutes for medium—soft, buttery, and slightly translucent.
13. Bake for 28–30 minutes for medium-well.(Don’t overbake — the salt crust keeps it very gentle.)
14. Remove from the oven and let rest 10 minutes.
15. Use the back of a knife to crack open the crust.
16. Peel off the top salt layer and gently lift the salmon away from the bottom salt.
17. To serve, drizzle with good olive oil. Great paired with roasted potatoes, fresh salad or warm rice.