Interesting... Any more details about the treatment after the salt?
And, just curious - where did you source the fish?
Thanks-
So it's a ratio of 10 cups sea salt (with some black peppercorns) to 1.5 cups water, looking for the consistency of wet sand. With this size fish I had to do multiple batches.
So with a normal baking sheet Id go ahead and bake it in the oven at 400 for 45-60 min. My original plan was to use the wood fire pizza oven to bake it since it wouldn't fit in the normal oven, but since it was so bitter cold out I decided to use Weber (that was being stored in a well vented garage).
When its done just crack open the salt and start peeling it off.
I caught the salmon this fall and vacuum packed it. It wasn't a particularly great year for salmon fishing for me. But I caught enough to leave the smallest one whole and do something new with it (though I have salt crusted fish before, just not salmon, and usually with a Thai twist to it). I was hoping for a super jack like 23-24 inches. But you get what you get.
