Salt Baked Arctic Char


1 piece of 3 lb (1.5 kg) Arctic char, cleaned

1 sprig fresh rosemary

¼ bunch fresh chives

4 sprigs Italian parsley

1 bunch tarragon

1 lemon, sliced

3 organic egg whites

1 3 lb (1.3 kg) box kosher salt


Rinse fish under cold water and pat dry. Stuff rosemary, chives, parsley, tarragon and lemon slices into cavity of fish.

Whisk together egg whites and ¼ cup (60 ml) water until frothy. Add salt and mix well. Spread 3 cups of salt mixture along bottom of large rimmed baking sheet. This should be a large enough mound to set fish on top. Completely cover fish with remaining salt mixture, it should be about a ½ inch (1 cm) layer. Bake in 400˚F (200˚C) oven until internal temperature reaches 135˚F (60˚C) about 50 minutes (the salt should be very hard when it comes out of the oven). Allow the fish to rest for 15 minutes before serving.

Break salt crust with a spoon, peel back the skin and serve.

Serves 6.

*TIP: Arctic char can be quite slimy and tricky to handle. We suggest running the fish under cold water before trying to handle it in order to make your life a little easier. There is nothing worse then a slimy fish slipping around in your hands.

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