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Photo: Iain Bagwell Photo by: Photo: Iain Bagwell

Salt-Roasted Whole Red Snapper

If you're looking for moist and tender fish, try Salt-Roasted Whole Red Snapper. The crust seals in the juices and flavor while the fish cooks.

Coastal Living FEBRUARY 2012

  • Yield: Makes 3 to 4 servings
  • Cook time:40 Minutes
  • Prep time:5 Minutes
  • Total:45 Minutes


  • 1 (3 1/2- to 4-pound) whole yellowtail snapper or other mild white fish, cleaned
  • 1 lemon, sliced
  • 4 rosemary sprigs
  • 2 (3-pound) boxes kosher salt
  • 4 egg whites


1. Preheat oven to 400°. Stuff fish with sliced lemons and rosemary.

2. Combine kosher salt, egg whites, and 1/2 cup water in a large bowl. Line a large, rimmed baking sheet with aluminum foil or parchment paper. Spread one-third of the salt mixture on the lined baking sheet. Top with fish; cover with remaining salt mixture.

3. Bake fish 40 to 50 minutes. Crack salt layer with a hammer or meat mallet, and remove. Peel back fish skin; carefully remove meat, discarding skin and bones.


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Salt-Roasted Whole Red Snapper recipe