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Salt Roasted Whole Fish with Grilled Artichokes

Salt Roasted Whole Fish with Grilled Artichokes

It’s been a strange few weeks for me, cooking wise. I’ve been getting back to the food I love, remembering why I ever picked up a whisk in the first place, challenging myself as a cook and remembering the food I fell in love with. If you follow my other blog, you are aware of this shift I’ve taken.

I’m happy, and relived in a way, chasing the Traffic Dragon is exhausting and cooking what I love makes me happy, and for the first time in a while I’m excited to share a dish.

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The first time I ever had a salt packed roasted anything was while traveling through Italy as a broke college student. I’d worked three jobs and saved for six months to send myself over seas and had ended up in the small city of Trieste. I’d wandered into a restaurant that was far too fancy for my tiny budget. I saw pesci listed on the menu and just pointed to it. There weren’t any prices on the menu and I just hoped that the fish I order wasn’t too expensive.

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What came to my table was a salt packed whole fish on a cart. I panicked for a second and then decided to order a glass of wine and enjoy it. It ended up costing $60, a small travelers fortune, but it was worth it. I lived off bread and cheese for a week, but I’ll never forget that fish.

Lately I’ve been trying to remember food I’ve fallen in love with and that fish came to mind. It’s a classic, old world, technique that isn’t used much in the US, but it’s brilliant at locking in flavor with zero added cooking fat.

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I found a video online by Tom Colicchio about salt roasted fish, just like the one I had in Italy. It paired well with the artichokes, and grilling is my absolute favorite way to make artichokes now, something you need to try this summer if you get a chance.

The fish is simple. Just start with a whole fish that’s been gutted. Most markets sell these cheaper than large fillets because there is less labor involved.

Mix the salt and the egg white, make a bed of salt on an oven safe serving platter (or rimmed baking sheet)

Salt Roasted Whole Fish


Put lemon and herbs in the cavity, then pack the remaining salt around the fish before roasting.

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It comes out of the oven a light golden brown and steamed to perfection. Very impressive, and pretty easy.

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For the artichokes, just cut them in half down the center

Grilled Artichokes


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Use a melon baller and a sharp paring knife to remove the hair and the purple leaves, then boil for 25 minutes,

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baste with melted butter and grill until you get those beautiful grill marks.

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Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos

Yield: Yield: 4 appetizer portions


    For the Scallops:
  • 8 scallops
  • ½ tsp salt
  • 1 cup fresh squeezed orange juice (about 2 large oranges)
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • For the Parsnip puree
  • 1 lb parsnips, peeled and sliced into 1 inch slices
  • 4 tbs butter
  • ¼ cup IPA
  • ¼ tsp salt
  • ¼ tsp smoked paprika
  • Beer Pickled Jalapenos (recipe to follow)


  1. Place the scallops in a small bowl, sprinkle with salt.
  2. Pour orange juice and lemon juice over the scallops (scallops should be submerged) cover with plastic wrap and refrigerate.
  3. Allow scallops to “cook” in the citrus for 3 hours and up to 6, or until the scallops have turned white.
  4. Cook the parsnips in lightly salted boiling water until fork tender, drain.
  5. Add parsnips to a food processor with remaining ingredients, process until smooth (add additional beer or water for a thinner consistency).
  6. Remove scallops from citrus, allow to drain and dry on a stack of paper towels.
  7. Plate puree, top with scallops, and then one to two pickled jalapenos on top of each scallop.

Adapted from Tom Colicchio Master Class: Salt Roasting Fish (video includes tips for serving)

Beer Pickled Jalapenos


  • 2 tbs sugar
  • 1 tbs salt
  • ½ cup vinegar
  • 2 tbs water
  • 1 cup beer (I used an IPA)
  • 6 large jalapenos thinly sliced


  1. In a saucepan over medium high heat, add the sugar, salt, vinegar and water. Stir just until the salt and sugar have dissolved, remove from heat. Stir in the beer, pour into a jar.
  2. Refrigerate until cold, about 20 minutes.
  3. Add the jalapenos to the jar, replace the lid and refrigerate for at least 24 hours.
  4. Jalapenos will last for several weeks.

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Jen @ Savory Simple May 7, 2013 um 5:27 am

It’s important to remember why we got started. It’s easy to get sucked into the trends and to lose ourselves in the desire to gain traffic. I love this. I don’t believe I’ve ever had salt roasted fish before but the technique intrigues me.


Jackie May 7, 2013 um 7:34 am

I think you would love the technique, I’ve also made salt roasted chicken. You lose the skin, but it’s the best chicken I’ve ever had. I’m going to try it with a salt roasted turkey for Thanksgiving.


Averie @ Averie Cooks May 7, 2013 um 5:34 am

Happy you’re following your passions and not the Traffic Dragon.

And I love the new header and that pic of you is stunning!


Jackie May 7, 2013 um 7:34 am

Thank you so much! I needed a change 🙂


Cassie | Bake Your Day May 7, 2013 um 6:29 am

I don’t think I have ever had salt-roasted anything and now I’m craving it. This looks incredible!


Jackie May 7, 2013 um 7:35 am

It’s so easy and I love how impressive it looks.


Anna @ Crunchy Creamy Sweet May 7, 2013 um 7:06 am

I love what you said about not following the Traffic Dragon. So true. And this dish – wow! So impressive! Love the grilled artichokes!


Jackie May 7, 2013 um 7:35 am

I love grilled artichokes, it’s my favorite right now!


Bree {Skinny Mommy} May 7, 2013 um 7:37 am

This looks amazing! I need to try salt roasting.


Lauren@ Climbing Grier Mountain May 7, 2013 um 8:35 am

You are speaking my language! Back in December, my husband and I traveled to Vieques, Puerto Rico and had the most amazing salted fish. Sadly, I never thought I would be able to recreate, until now! I seriously can wait to make this recipe!!


Valerie May 7, 2013 um 12:00 pm

Salt-packed roasted anythings are splendid entities (and it’s always wonderful to be broke, and young, and idealistic in Europe).

Brilliant recipe + gorgeous photos! Traffic Dragon be damned. 🙂


Nicole @ Young, Broke and Hungry May 7, 2013 um 6:44 pm

For years i have wanted to try salt roasting and I think this weekend is finally when I will do so. This fish looks delectable!


ashley – baker by nature May 7, 2013 um 8:45 pm

Oh how I miss wandering through Italy! Maybe cooking this amazing fish dish will help ease the pain. Such a wonderful recipe, Jackie.


Chung-Ah | Damn Delicious May 7, 2013 um 10:39 pm

I’m so happy that you were able to cook something that you love. I honestly haven’t done that in so long, with the deadlines and all. You just reminded me that I need to take a break and make or bake something that’s all about me – no photos, no blog requirements, nothing.

And this fish. Wow. Never had something like this before but I definitely want to try it. I’m so intrigued!


RavieNomNoms May 8, 2013 um 6:31 am

Wow! I am so impressed! I would be so afraid to do anything like this! Good for you for being so bold!


Miss Kim @ behgopa May 10, 2013 um 2:24 am

I am not much of a (cooked) fish lover (even though I love sushi), but this dish sounds delish. I can’t wait to try making this soon. And I’ve said it in your other posts, and I’ll say it again….love your pics!


Stephanie @ Eat. Drink. Love. May 11, 2013 um 9:41 pm

I’m glad you are cooking things you love! I have always been so curious to try this!


claire @ the realistic nutritionist May 12, 2013 um 4:26 pm

Salt roasted fish is the only way to go!!!!!


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