Himalayan Salt-Crusted Salmon Recipe

This Himalayan Salt-Crusted Salmon recipe (in Chinese, Italian and Continental Styles) is a culinary spectacle that not only delights the taste buds but also adds a touch of drama to your dining experience. 

Enjoy the rich, moist salmon with its subtle infusion of Himalayan pink salt goodness. 

Chinese-Style Himalayan Salt-Crusted Salmon

Ingredients

• 1 whole salmon fillet (skin-on), approximately 2 pounds
• 4 cups Himalayan pink salt (coarse)
• 1 cup water (for salt crust)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 green onion, finely chopped (for garnish)
• Sesame seeds (for garnish)
• Fresh cilantro (for garnish)
• Lemon wedges for serving

Instructions

1. Preheat the Oven:
• Preheat your oven to 400°F (200°C).
2. Prepare the Salt Crust:
• In a bowl, mix the coarse Himalayan pink salt with water until it forms a thick, moldable consistency. Set aside.
3. Prep the Salmon:
• Pat the salmon fillet dry with paper towels. Place it skin-side down on a clean surface.
4. Marinate the Salmon:
• In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Brush this marinade over the salmon fillet, ensuring even coverage.
5. Create the Salt Crust:
• Place a layer of the wet salt mixture on a baking sheet to form a base for the salmon. Lay the marinated salmon fillet, skin-side down, on the salt bed.
6. Encrust the Salmon:
• Generously cover the top and sides of the salmon with the wet salt mixture, creating a thick crust. Ensure the entire fillet is encrusted, leaving no exposed areas.
  
  
7. Bake in the Oven:
• Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. The salt crust will harden, creating a seal that helps to steam the salmon while locking in the flavors.
8. Prepare the Garnishes:
• While the salmon is baking, finely chop green onions and fresh cilantro. Toast sesame seeds in a dry pan until golden.
9. Check for Doneness:
• After baking, carefully crack open the salt crust. The salmon should be opaque and flake easily with a fork.
10. Serve:
• Transfer the salmon to a serving platter. Sprinkle with chopped green onions, cilantro, and toasted sesame seeds. Serve with lemon wedges on the side.
11. Enjoy:
• Experience the fusion of Chinese flavors and the unique tenderness of Himalayan Salt-Crusted Salmon. The salty crust complements the savory-sweet Chinese marinade, creating a delightful harmony on your palate.

 

Italian-Inspired Himalayan Salt-Crusted Salmon

Ingredients

• 1 whole salmon fillet (skin-on), approximately 2 pounds
• 4 cups Himalayan pink salt (coarse)
• 1 cup water (for salt crust)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh parsley (for garnish)
• Lemon wedges for serving

Instructions

1.     Preheat the Oven:

·        Preheat your oven to 400°F (200°C).

2.     Prepare the Salt Crust:

·        In a bowl, mix the coarse Himalayan pink salt with water until it forms a thick, moldable consistency. Set aside.

3.     Prep the Salmon:

·    Pat the salmon fillet dry with paper towels. Place it skin-side down on a clean surface.

4.     Italian Marinade:

·        In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried basil, salt, and black pepper.

5.     Marinate the Salmon:

·        Brush the Italian marinade over the salmon fillet, ensuring even coverage. Allow the salmon to marinate for 15-20 minutes.

6.     Create the Salt Crust:

·    Place a layer of the wet salt mixture on a baking sheet to form a base for the salmon. Lay the marinated salmon fillet, skin-side down, on the salt bed.

7.     Encrust the Salmon:

·   Generously cover the top and sides of the salmon with the wet salt mixture, creating a thick crust. Ensure the entire fillet is encrusted, leaving no exposed areas.

8.     Bake in the Oven:

·    Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. The salt crust will harden, creating a seal that helps to steam the salmon while locking in the Italian flavors.

9.     Check for Doneness:

·      After baking, carefully crack open the salt crust. The salmon should be opaque and flake easily with a fork.

10. Serve:

·        Transfer the salmon to a serving platter. Drizzle with a bit of extra virgin olive oil, sprinkle with fresh parsley, and serve with lemon wedges on the side.

11. Enjoy:

·   Indulge in the Mediterranean flavors of this Italian-inspired Himalayan Salt-Crusted Salmon. The aromatic herbs and zesty lemon complement the natural richness of the salmon, creating a delightful culinary experience reminiscent of an Italian seaside feast. Buon Appetito!

Continental-Inspired Himalayan Salt-Crusted Salmon

Ingredients

• 1 whole salmon fillet (skin-on), approximately 2 pounds
• 4 cups Himalayan pink salt (coarse)
• 1 cup water (for salt crust)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh dill
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1.     Preheat the Oven:

·        Preheat your oven to 400°F (200°C).

2.     Prepare the Salt Crust:

·    In a bowl, mix the coarse Himalayan pink salt with water until it forms a thick, moldable consistency. Set aside.

3.     Prep the Salmon:

·    Pat the salmon fillet dry with paper towels. Place it skin-side down on a clean surface.

4.     Continental Marinade:

·     In a small bowl, whisk together melted butter, white wine, Dijon mustard, fresh lemon juice, chopped fresh dill, salt, and black pepper.

5.     Marinate the Salmon:

·     Brush the Continental marinade over the salmon fillet, ensuring even coverage. Allow the salmon to marinate for 15-20 minutes.

6.     Create the Salt Crust:

·    Place a layer of the wet salt mixture on a baking sheet to form a base for the salmon. Lay the marinated salmon fillet, skin-side down, on the salt bed.

7.     Encrust the Salmon:

·   Generously cover the top and sides of the salmon with the wet salt mixture, creating a thick crust. Ensure the entire fillet is encrusted, leaving no exposed areas.

8.     Bake in the Oven:

·     Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. The salt crust will harden, creating a seal that helps to steam the salmon while locking in the Continental flavors.

9.     Check for Doneness:

·      After baking, carefully crack open the salt crust. The salmon should be opaque and flake easily with a fork.

10. Serve:

·   Transfer the salmon to a serving platter. Drizzle with a bit of the Continental marinade, and serve with lemon wedges on the side.

11. Enjoy:

• Immerse yourself in the Continental charm of this Himalayan Salt-Crusted Salmon. The combination of buttery richness, and the freshness of dill creates a sophisticated flavor profile that transports your taste buds to the heart of Continental cuisine. Bon Appétit!