California Farm Salt Encrusted Fresh Fish Bake Air Fryer
Melissa Clark just published this recipe last week, and I went to Costco to buy a fresh whole fish to make her salt baked crust fish. Her recipe is for a large whole fish, I got a whole fresh Coho salmon.
I used my airfryer oven, trimmed head and tail from the fish so it would fit, set the temperature, salt, ingredient quantities, baking time, and read the temperature probe in the fish every few minutes. It took only 40 minutes.
The fish is delicious, tender, fresh, not oily or salty at all. I sterilized the salt crust for reuse with future fish recipes.
California Farm Salt Encrusted Fresh Fish Bake Air Fryer
Melissa Clark just published this recipe last week, and I went to Costco to buy a fresh whole fish to make her salt baked crust fish. Her recipe is for a large whole fish, I got a whole fresh Coho salmon.
I used my airfryer oven, trimmed head and tail from the fish so it would fit, set the temperature, salt, ingredient quantities, baking time, and read the temperature probe in the fish every few minutes. It took only 40 minutes.
The fish is delicious, tender, fresh, not oily or salty at all. I sterilized the salt crust for reuse with future fish recipes.
Cooking Instructions
- 1
You want a half inch thick bed and blanket of salt to trap the steam from inside the fish and cook with it. A piece of aluminum foil makes a boat for the bed, to fit the fish on its side, edges of the aluminum foil high enough to keep the 1/2” thick moistened salt crust all around the fish when covered.
- 2
Air fryer oven circulates heat very precisely and evenly, and quartz electrical heating elements are precision operated, they can be kept at a constant temperature, electrical elements only work full on and full off. I set the temperature at 400F degrees, preheated the second bottom rack in air fryer oven, takes 4 minutes. I set the air fryer oven to 44 minutes.
- 3
Dry the fish in and out, spray and rub inside out with olive oil, stuff with sliced lemon and rosemary, lay on 1/2” bed of salt, shape aluminum foil around fish to hold 1/2” wetted salt on the sides, cover the top with wetted salt. Insert remote thermometer so it touches the backbone in the thickest part of the fish.
- 4
When temp inside fish reaches 135F degrees, fish is done. My five pound fish took 40 minutes. The airfryer automatically cools down, adding five minutes. Break open the crust. Open top skin, run fork along the back bone, scoop 1/2 pound fish filets out.
- 5
Break open the crust, open the top skin, scoop fish out, feed skin and bones to cat. Serve fish filets with olive oil and paprika powder, lemon slices, boiled yukon potatoes, sliced avocado, aioli mayo and tomato onion salad. Enjoy.
- 6
Used baked saltcrust will retain the flavor of fish and lemon, rosemary, juices, but is perfect to save and reuse for brining more fresh fish. After removing the fish, skin and bones, bake salt crust ten more minutes in the aluminum foil to dry and sterilize. Store dry in airtight container, ready for pickling and brining fish.
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