You will need
    • salmon or humpback salmon (or other salmon fish) – 1-1,3 kg;
    • salt - 1.5 kg;
    • olive oil – 2 tbsp. l;
    • black pepper;
    • the juice of a lemon;
    • herbs (dill
    • parsley
    • Basil
    • marjoram
    • sage or rosemary) – to taste;
    • parchment
    • foil or paper for baking.
Defrost the fish, carefully gut it. Scales not necessary to clean. Rinse the fish under cold running water. Remove excess moisture from fish by blotting paper or a simple towel inside and out.Preheat the oven to 220 degrees.
The fish on both sides and coat the inside with olive oil, sprinkle with lemon juice and sprinkle ground black pepper. Abdomen artistically herbs (can use dry). Can put in the abdomen a few slices of lemon.
On a baking sheet lay a piece of parchment, preferably in the size of the baking tray.Parchment pour salt layer thickness 1-1,5 cm, giving it an oval shape. The size of the oval should be slightly larger than the size of the fish itself. On top of the salt put the fish.
Sprinkle the remaining salt water and place on top of the fish, gently pressing the salt layer with your hands so he doesn't rassypalos and that all the fish was uniformly covered with a salt crust.Fish bake in the oven for about 30-40 minutes depending on weight of fish.
Remove the fish from the oven. A hammer for pounding meat or handle of a knife gently break the salt crust. You can cover the fish with a towel so that the pieces of salt are not scattered in directions.The fish gently with spatula, transfer to a Board or flat plate and gently swipe the excess salt.
The fish to separate the head, remove the skin and remove all bones. Cut into pieces a La carte.Serve with boiled potatoes, mashed potatoes, rice, boiled, stewed or fresh vegetables.