Recipe by Sara and Yossi Goldstein

The Goldsteins Chef It Up – Salt Baked Fish

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Parve Parve
Medium Medium
3 Servings


- Egg

The old tried and true methods of cooking are the best, right? Think cast iron pots, spices ground with mortar and pestle, grilling over an open flame…you get the idea. We all know the standard cooking methods of cooking fish. We’ve baked, broiled, braised and even grilled it. Hold on tight. We’re about to change it up a little with this salt baking method! 

Stop right there…what is salt baking? 

Basically, when you use this technique, you create a salt-based mixture to bake the fish in. 

Why would you do that? (I know I’m playing devil’s advocate.) The salt creates a oven which maintains an even temperature as well as locking in the moisture. The end result really moist, really juicy, fish that bursting with flavor! 

I know what you’re thinking now…but it’s salt! Doesn’t that make it salty? Nope. This method does not cause the fish to be extra salty, but on the contrary, leaves you with a perfectly seasoned fillet. The fish is protected from the salt by the skin (which you discard) Feel free to serve this fish whole, like you would a rack of lamb. Like we always say, don’t be afraid to try new methods and ingredients. Remember, when it comes to cooking, we don’t fail we just gain experience! 

Happy cooking from Yossi & Sara



Main ingredients

  • 4 lemon slices

  • 2 grapefruit slices

  • 2 bunches of dill


Prepare the Fish


Preheat oven to 425ºF.


Combine salt and egg whites in a large bowl until it is the texture of wet sand.


Line a sheet pan with parchment paper.


Form a thin bed of salt on the parchment paper about the length of the fish. Place the fish on top of the bed of salt.


Stuff the fish with the lemons, grapefruit, and dill. Brush the top of the fish with olive oil. Lightly pack the remaining salt mixture over the fish. Bake for 25-30 minutes.


Remove the fish from the oven and let it stand for 15 minutes. Crack the salt and discard it. Gently peel away the skin. The meat should lift easily from the pan and transfer to a platter. Discard the bones. Remove the second half of the fish from the pan and transfer to a platter.


Alternatively, for presentation, you can crack the salt, discard it, and bring the whole fish to the table.


Photography: Esti Photography

The Goldsteins Chef It Up - Salt Baked Fish

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