This recipe for whole roasted salmon is as delicious as it is impressive. The salt crust helps to lock in the moisture of the salmon, resulting in a tender and flavorful fish. A traditional pairing, our Goldridge Pinot Noir pairs exceptionally well with salmon due to its medium body and fruity flavors. The earthy undertones of pinot noir complement the richness of the salmon, creating a harmonious balance of flavors. But, as with anything, there are always other wine options. Our Summer’s Cuvee cuts through the richness of the fish and our 2020 Native Yeast Chardonnay (rated 96 points recently) also complements the fatty and oily texture of salmon. Enjoy with abandon!
1-8 lb. salmon, gutted, scaled, and trimmed
Salt and pepper
1 bunch fresh thyme
Several fresh bay leaves
6 lb. sea salt
Extra virgin olive oil
Zest of 4 lemons, finely chopped
How To Make
Preheat oven to 450 degrees. Wash fish thoroughly, inside, and out, and pat dry. Season the cavity of the fish with salt and pepper, then add thyme and bay leaves.
Spread half the sea salt on the bottom of a large baking dish or half sheet tray. Place the fish and completely cover it from head to tail with the remaining salt. Put in the oven and bake 10 minutes per pound.
Remove from oven and let rest for 5 minutes. Brush away as much salt as possible from the fish. Then, using a sharp knife, gently remove and discard the skin. With a thin spatula, remove the filets from along the backbone, place on a serving platter and drizzle with olive oil and lemon zest.