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Photo of Salt-crusted salmon by WW

Salt-crusted salmon

Points® value
Total Time
1 hr 5 min
15 min
40 min
Serving a whole salmon for a Christmas lunch or other special occasion is a sure-fire way to demonstrate your love for your guests


Egg white

8 medium, lightly beaten

Skinless salmon, cooked without added fat

1200 g, (buy 2kg)


2 medium, thinly sliced

Low-fat mayonnaise

150 g

Lemon juice

2 tbs

Fresh dill

1 tbs, finely chopped

Capers, rinsed, drained

2 tsp, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil.
  2. Place egg whites in a large bowl. Add 300g salt, stirring to combine (mixture needs to be the consistency of wet sand).
  3. Cover prepared tray with a third of the salt mixture. Place salmon on top of salt. Fill fish cavity with lemon slices, then completely cover fish with remaining salt to make a thick crust. Bake for 40 minutes or until crust is lightly browned.
  4. Meanwhile, combine mayonnaise, juice, dill and capers in a medium bowl. Season with salt and freshly ground black pepper. Remove salmon from oven and stand for 10 minutes. Using a sharp knife, carefully remove salt crust from salmon. Serve salmon with dill and caper sauce.


SERVING SUGGESTION: Rocket, red onion and fennel salad drizzled with red wine vinegar and olive oil.TIP: Check with your fishmonger as you may need to pre-order a 2kg salmon.