photo by Morgan Ione Yeager
10 cups kosher salt
2 grapefruits, thinly sliced
2 lemons, thinly sliced
1/2 bunch fresh dill
1 5-6-lb. head- and tail-on wild salmon, cleaned and rinsed with cool water
- Preheat oven to 400°F.
- In a large bowl, combine salt and 1 1/2 cups water, adding more water as needed, until mixture is texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly same length and size as salmon. Arrange 1/3 of grapefruit, lemon, and dill on salt.
- Stuff salmon with another 1/3 of grapefruit, lemon, and dill. Place salmon on top of salt and citrus bed. Firmly pack remaining salt mixture all around salmon until it is completely covered, leaving head and tail peeking out. Place remaining 1/3 of grapefruit, lemon, and dill on top of salt-covered salmon. Wrap head and tail of salmon with aluminum foil to prevent burning. Roast salmon until just cooked through, 40-50 minutes (salmon will be done when you poke a paring knife or metal skewer though salt and into salmon and it’s warm when touched).
- Remove salmon from oven and, using a knife or edge of a fish spatula, crack salt crust and remove (it should come off in large pieces). Allow salmon to rest for about 5 minutes before serving.