Whole Salt-Baked Red Snapper w/ Jacobsen Salt Co.
Recipes
Whole Salt-Baked Red Snapper w/ Jacobsen Salt Co.
June 1st, 2026
Seremoni
This is an elegant recipe that’s extremely easy to pull off. Infused Black Garlic Salt and Fine Italian Sea Salt from Jacobsen Salt Co. are the perfect choice for locking in moisture and flavoring the fish from the inside out. Cracking open the salt crust at the table is part of the fun, revealing tender, flaky Seremoni Grade Red Snapper that's perfect for sharing.
Ingredients
- One 2 lb Seremoni Grade Red Snapper
- 1 Tbsp olive oil
- 1 jar Black Garlic Infused Salt from Jacobsen Salt Co.
- One 1.8lb container Pure Italian Fine Sea Salt from Jacobsen Salt Co.
- 3 Tbsp water
- 1/2 lemon, sliced
- 1 bunch parsley, stems & leaves
- 2 cloves garlic, sliced
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together fine sea salt and black garlic infused salt.
Moisten salt mixture with water and mix until it’s the texture of damp sand.
Lay about half the salt mixture on the baking tray in the shape of a long oval. Rub both sides of the snapper with olive oil and place it on the center of the oval. Note: Scaling the fish isn’t necessary for this recipe. The scales actually provide a barrier between the fish and the salt so it won’t stick. If your fish is scaled, make sure it’s well-oiled.
Stuff the fish with lemon slices, parsley, and garlic. Cover fish with the remaining salt mixture. The salt should cover the head, but the tail can remain out. Pack the salt firmly around the fish with your hands.
Bake the snapper for 25 minutes.
Remove fish from the oven and allow to rest for no longer than 5 minutes, then carefully crack the salt shell open with a paring knife.
To serve, cut a line down the middle of the fish, carefully remove the skin, and flake the meat onto a plate. Optionally, finish with lemon zest, parsley, and fresh mint leaves to taste.