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.
Ingredients
8 Servings
Salmon:
Beurre Blanc and assembly:
Sourcing info:
Salmon:
Step 1
Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
Step 2
Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
Step 3
Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
Step 4
Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40–50 minutes.
Beurre Blanc and assembly:
Step 5
While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8–10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
Step 6
Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
Step 7
Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
Step 8
Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.
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Reviews (3)
Back to Tophave made this twice, and the second time in an oven that was too small--ended up putting it on top of a barbecue to cook. both times came out perfectly. Agree with previous reviewers that the citrus element is not super strong, but the salmon itself was so delicious I will definitely make it again (I'm still dreaming about it ~2 years later)
amandakw
Boston, MA
11/27/2017
If you want to know the temperature of the fish why not insert the tip of a thermometer instead of the paring knife? I would pull out of oven at 140 as it will continue to cook some. Sooner if you like it more rare.
culinarycruser
Virginia
12/28/2016
This is beautiful, not difficult and came out very moist. However the flavor of the citrus and herbs was a little underwhelming despite the fact I doubled the volumes. Also directions not very clear with how fish should be prepped (scales on or off?) for someone who has never made a whole fish before. But am making again and looking forward to upping the flavours
slkorbet
Chicago il
12/21/2014
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