Name: Salt-Baked Salmon with Citrus and Herbs
Yield: 8 Servings
Ingredients: 1 5–6-lb. head- and tail-on salmon or arctic char, cleaned; 10 cups kosher salt (from about one 48-oz. box), plus more; 1 grapefruit, thinly sliced; 2 lemons, thinly sliced; ½ bunch dill; ½ bunch tarragon; 1 small shallot, finely chopped; ½ cup dry white wine; ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; 2 tablespoons crème fraîche; 1 teaspoon finely grated grapefruit zest; 1 teaspoon fresh grapefruit juice; 1 teaspoon finely grated lemon zest; 3 teaspoons fresh lemon juice, divided; Kosher salt; 1 cup fresh parsley leaves with tender stems; ⅓ cup fresh dill leaves; ⅓ cup fresh tarragon leaves; 2 tablespoons chopped capers; 2 teaspoons caraway seeds; Salmon will be closer to 5 lb.; arctic char closer to 6 lb. Not all shops will have whole fish this large on hand; call ahead so they can order it.

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Christopher Testani

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range. Learn how to make salt-baked salmon in this video.

Recipe notes