Serves | 6 to 8 |

  • 1 5-lb whole salmon, cleaned and scaled (also try black bass or snapper)
  • 1 lemon, thinly sliced
  • 6 sprigs thyme
  • 6 egg whites
  • 3 cups kosher salt
  • lemon wedges and extra-virgin olive oil for garnish

| Preparation | Preheat the oven to 400°F. Place the fish on a clean surface and pat dry with paper towels. Insert lemon slices and thyme sprigs into the fish's cavity and set the fish aside until needed. Using an electric stand mixer, beat the egg whites until they reach a firm peak.

Gently fold in the kosher salt.

Spread some of the salt mixture on the bottom of a baking sheet or other oven-proof container large enough to accommodate the whole fish. Gently place the fish on top of the salt mixture. Spread the remaining mixture over the fish, patting it down to create a consistent seal. It isn’t necessary to cover the head or the tail, but you can if you want.

Bake for 30 minutes. Remove from the oven and crack the salt crust with a spoon or knife. Gently remove the crust, taking care not to allow the salt to reach the flesh. Cut the fish into portions and serve with lemon wedges and extra-virgin olive oil.