Recipes Ingredients Seafood Recipes Salmon Recipes Whole Salt Baked Salmon 3.2 (9) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 12 Ingredients 1 eight-pound whole wild salmon, such as Alaskan king, scaled and cleaned Maldon sea salt Freshly ground pepper 1 bunch fennel leaves and stalks, washed 10 to 12 pounds coarse sea salt (or kosher salt) Rose Gray and Ruth Rogers's Salsa Verde Directions Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks. Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt. Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle. Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board. Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde. Print