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It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range. Learn how to make salt-baked salmon <a href="http://www.bonappetit.com/recipes/holidays-recipes/article/salt-baked-salmon-video">in this video.</a>
Ingredients
US|METRIC
8 SERVINGS
- 6 lb. salmon (head- and tail-on, or arctic char, cleaned)
- 10 cups kosher salt (from about one 48-oz. box, plus more)
- 1 grapefruit (thinly sliced)
- 2 lemons (thinly sliced)
- 1/2 bunch dill
- 1/2 bunch tarragon
- 1 small shallot (finely chopped)
- 1/2 cup dry white wine
- 3/4 cup unsalted butter (chilled, cut into pieces)
- 2 Tbsp. crème fraîche
- 1 tsp. grapefruit zest (finely grated)
- 1 tsp. grapefruit juice (fresh)
- 1 tsp. finely grated lemon zest
- 3 tsp. fresh lemon juice (divided)
- kosher salt
- 1 cup fresh parsley leaves (with tender stems)
- 1/3 cup dill leaf (fresh)
- 1/3 cup tarragon leaves (fresh)
- 2 Tbsp. capers (chopped)
- 2 tsp. caraway seeds
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