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Salt-Baked Red Snapper

Rated as 5 out of 5 Stars

"Fish crusted with salt is an old Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other whole small firm white fish."
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40 m servings 398
Original recipe yields 4 servings (1 2-pound snapper)


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  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.
  3. Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.
  4. Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.
  5. Crack crust with a fork; remove crust and skin from snapper to serve.


  • Cook's Notes:
  • A smaller (1 1/2-pound) snapper can be used for this recipe, if desired.
  • I recommend not testing the fish for doneness. It will be done when the crust is golden brown.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt crust ingredients. The actual amount of salt consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 398 calories; 3.5 35.8 51.4 84 132119 Full nutrition

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Read all reviews 3
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I don’t like fish that much, but my husband does. When he brought home a whole red snapper I was determined to do something delicious with it. This recipe saved me! I had no idea what I was doin...

This is truly an excellent method. Don't let the sodium potential scare you off. The salt crust peels away and isn't consumed. I have been using a method close to this one taught to me by my Sic...

Perfect recipe! Company worthy.