Salt-baked whole fish seals moisture inside a salt crust during roasting, producing meat that's juicier and more flavorful than conventionally roasted fish. Stuffing with lemon, garlic, and fresh herbs adds aromatic depth.
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Preheat oven to 400°F (205°C) and set rack to middle position. Line a rimed baking sheet with parchment paper. In a large mixing bowl, stir together salt and water until thoroughly mixed and salt is damp but not soggy.
Stuff fish cavity with aromatics of your choice, then lightly brush olive oil all over the fish on both sides.
Spread about one-third of the salt mixture on the prepared baking sheet, covering an area just a little larger than the shape of the fish.
Set fish on salt bed. If using a leave-in probe thermometer, insert it into thickest part of fish (if using a regular instant-read thermometer, see next step).
Fully cover fish with the remaining salt, making sure to pack salt all around the fish in an even layer about 1/2 inch thick. If using an instant-read digital thermometer, insert the probe of the thermometer into the salt to form a narrow hole leading to the thickest part of the fish (you will use this hole after the salt hardens to access the fish and check its temperature). Roast fish until center of the thickest part of the flesh registers 130°F (55°C), about 20 minutes for a 1-pound fish and 30 minutes for a 2-pound fish. Let rest 5 minutes.
Using a knife, carefully cut into salt crust along the length of the fish on the side near its belly, then gently crack open salt to uncover fish. Being careful not to get the salt crust mixed into the flesh, remove and discard skin, then fillet the cooked fish and transfer to a platter. Serve.
Best served fresh and warm. Leftover salt-baked fish can be refrigerated up to 2 days and gently reheated in a 275°F oven until warmed through.
The salt crust insulates the fish and traps steam, preventing moisture loss during cooking. This results in tender, juicy flesh and more concentrated flavor compared to plain roasting.
Fish weighing 1 to 2 pounds are ideal. Smaller fish may overcook; larger fish may have uneven cooking. Bass, snapper, branzino, dorade, porgy, and trout are all excellent choices.
Kosher salt is preferred because its larger crystals mix better with water and create a more even crust. Table salt's finer grain can pack too densely; sea salt works but may be saltier by volume.
The salt crust will harden and brown slightly. Insert a fork into the thickest part near the backbone—meat should be opaque and flake easily. Cooking time is typically 25–35 minutes at 400°F depending on fish size.
Discard the crust entirely. Once baked, it's hard and inedible. The fish inside will not taste overly salty if cooked correctly.
