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Baked Whole Fish in Sea Salt

Baked Whole Fish in Sea Salt

By Traeger Kitchen

Celebrate your fresh catch in a new way. Wood-fired and baked in a salt crust, this fish is tender and naturally delicious. A delicate seasoning of fresh herbs and citrus make this deep water swimmer a surefire winner.

Prep Time

10 Minutes

Cook Time

30 Minutes




Number of people serving


Units of measurement:
3 Pound Whole Branzino, (1.5 each)
10 Sprig thyme sprigs
1 Medium lemon, thinly sliced
5 Cup sea salt
10 Whole egg white
To Taste olive oil
1 Whole lemon juice


  • 1

    When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Clip the fins and remove the gills from the fish. Stuff cavity with thyme and lemon slices. Whip the egg whites to soft peaks and fold in the sea salt.

    • 3 Pound Whole Branzino, (1.5 each)

    • 10 Sprig thyme sprigs

    • 1 Medium lemon, thinly sliced

    • 5 Cup sea salt

    • 10 Whole egg white

  • 3

    Place directly on the grill grate and bake for 30 minutes or until a thermometer poked through the salt crust and into the flesh of the fish registers an internal temperature of 135-140 degrees F. Remove fish from the grill and let stand 10 minutes.

  • 4

    Using a wooden spoon, strike the crust to crack it open and brush remaining salt from the surface of the fish.

  • 5

    Remove the skin and drizzle fish with good olive oil and a squeeze of lemon. Enjoy!

    • To Taste olive oil

    • 1 Whole lemon juice

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