Salt-Grilled Whole Fish
Salt-grilled fish is a method of dry-curing the skin with a heavy layer of coarse salt before cooking over high heat, resulting in a crisp, shield-like crust that protects the flesh and keeps it moist. Use a whole fish, score the skin, and cook until the eyes turn white and the flesh flakes easily away from the backbone.
- Difficulty
- Intermediate
- Total time
- 25 min
- Hands-on
- 10 min
- Serves
- 2
Ingredients
- 1 lb whole fish, gutted and scaled (mackerel or sea bream)
- 3 tbsp coarse sea salt
- 1 tbsp neutral oil
Step by step
Prep the fish
Pat the fish bone-dry with paper towels, inside and out. Score the skin with three diagonal slashes on each side to prevent curling.
Salt generously
Massage the coarse salt into the skin and inside the cavity. Do not be shy; most of this salt will be discarded when you eat the skin.
Prepare the heat
Get your grill or skillet to high heat. Brush the grate or pan with oil immediately before laying the fish down.
The first sear
Place the fish on the heat. Do not touch it for 5 to 6 minutes. You are waiting for the skin to release naturally from the metal.
The flip
When the skin is deep brown and releases without resistance, flip carefully. Cook for another 4 to 5 minutes until the center is opaque.
Questions people ask
Should I remove the salt before eating?
The skin will be very salty and is meant to be eaten as a seasoned crust, but you can brush off excess salt if you prefer a milder taste.
Can I do this with fillets?
It is difficult. Fillets lack the structure of the skin-on whole fish, and the salt will quickly cure the meat, making it mushy or too salty.
Tips
- If the fish sticks when you try to lift it, stop. It needs one more minute to form its crust.
- Use a fish with a higher fat content, like mackerel or sardines, to ensure the meat remains supple.
- Serve with a wedge of lemon to cut through the richness of the scorched skin.