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Salt-Crusted Snapper

Salt-Crusted Snapper

Salt-Crusted Snapper - the perfect fish for any seafood lover. Simple and delicious!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Manuela Zangara


  • 1 snapper about 1kg – 2 lbs., cleaned but NOT scaled
  • Lemon slices optional
  • 1 or 2 bay leaves
  • 2 kg – 7 cups sea salt or kosher salt
  • Water
  • Extra virgin olive oil to serve
  • Lemon wedges to serve


  1. Tuck the bay leaves and lemon slices (if using any) into the cavity of the fish.
  2. Wet the salt with about 120 ml – ½ cup of water in a bowl, and mix well until the salt has the consistency of damp sand. If the mixture feels too wet, add more salt; if too dry, stir in a bit more water.
  3. Line a large baking sheet with foil or baking paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and put the remaining salt over it to cover it completely.
  4. Bake the fish at 200°C – 390°F for about 30-35 minutes. Remove from the oven and let stand for 10 minutes.
  5. With the back of a wooden spoon, crack and remove the hard crust of salt. Remove the skin and fillet the fish.
  6. Serve with some good quality extra virgin olive oil and lemon wedges.