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Recipe Detail Page
Salt-Crusted Salmon with Brown Butter Vinaigrette
Holiday 2021
Baking salmon in a salt crust insulates the fish so it cooks evenly and delicately. The result is an incredibly moist fillet, gently perfumed with lemon and dill. The real hero is the Brown Butter Vinaigrette, which adds richness, acidity and nuttiness that pair beautifully with salmon.
Serves 6 to 8
2 centre-cut salmon fillets, each 1 1/2 lbs (680 g), even in size
1/2 tsp (2 mL) freshly ground pepper
1/2 lemon, thinly sliced
1 cup (250 mL) dill fronds, divided
3 1/2 cups (875 mL) coarse salt
1/3 cup (80 mL) all-purpose flour
1/4 cup (60 mL) cornstarch
2 egg whites
1/2 cup (125 mL) water
Brown Butter Vinaigrette (recipe follows)
1. Preheat oven to 400°F (204°C).
2. Pat salmon dry with a paper towel. Season flesh sides with pepper. Arrange lemon slices on the flesh side of 1 salmon fillet. Place 1/2 cup (125 mL) dill on top of lemon slices, then place another fillet on top, flesh-side down. Using butcher’s twine, secure fillets together.
3. Mix salt, flour and cornstarch in a large bowl. Stir in egg whites and water until the mixture has the texture of wet sand.
4. Line a rimmed baking sheet with parchment paper. Pour one-third of the salt mixture onto parchment and arrange into the size and shape of fish fillets.
5. Lay fish on top of the salt. Cover fish with remaining salt mixture, packing it securely so that no fish is peeking through.
6. Bake until fish is cooked through, 30 to 35 minutes. Remove from oven and rest 2 minutes.
7. Break open salt crust and gently remove salmon. Untie, carefully separate fillets, and discard dill and lemon.
8. Lay fillets, flesh side up, on a serving dish. Pour Brown Butter Vinaigrette over salmon. Garnish with remaining dill.
Serves 6 to 8
BROWN BUTTER VINAIGRETTE
Full of flavour, this vinaigrette can be used on salads, steamed vegetables, delicate meats and of course, fish. Browning butter guarantees a deep, nutty, caramel flavour. Pairing it with salty capers, lemon and shallots create a dressing with a whole lot of character.
1/2 cup (125 mL) unsalted butter
2 tbsp (30 mL) capers, drained
1/3 cup (80 mL) almonds, roughly chopped
1/3 cup (80 mL) thinly sliced shallot
2 tsp (10 mL) lemon zest
1/4 cup (60 mL) lemon juice
1/2 cup (125 mL) dill fronds, plus more for garnish
2 tbsp (30 mL) grainy mustard
1. Heat butter in a small saucepan over medium-high heat. Cook until the butter gets foamy with browned bits on the bottom, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Add capers, almonds and shallot. Cool 2 minutes, then add lemon zest and juice, dill and grainy mustard.
Makes 3/4 cup (175 mL)
