By Chef Eric Gephart

Salt Crusted Branzino

Serves: 4 people
Cook Time: 0 - 30 min


  • Main

Salt crusted fish is one of my favorite ways to grill whole fish. The natural lump charcoal imparts just enough grilled flavor while leaving the fish delicate and flakey. Have fun with it and please enjoy!


  1. 01

    Stabilize your grill at 425F and set up for an indirect cook.

  2. 02

    Whip the egg whites to a soft peek and fold in all your salt.



    • 2 Each Bronzino
    • 4 cups Kosher Salt
  4. 03

    Lay out 1/3 of your salt mixture on the bottom of a grill safe container. The mixture spread should be large to lay both fish on top.

  5. 04

    Season the inside of the fish with fennel and stuff the cavity with fresh parsley and orange slices. Close the cavity and place the fish on top of the salt mixture as if they were swimming. Top the fish with the rest of the salt mixture. Transfer to the indirect grill. Close the dome and cook until you reach an internal temp of 145F. (Roughly 15 -20 minutes)



    • 2 teaspoons Fennel
    • 1 Bunch Parsley, rough chop
    • 1 Each Orange (Sliced into ¼ inch thick rounds)
  7. 05

    Remove the hot tray with fish from the grill and allow to cool for 5 minutes. Then crack the salt crust to reveal the delicious, steamed fish. Brush off the excess salt and serve family style in the tray or remove for plate presentation as seen in the video and serve with sauce.

  8. 06

    Plated: Slice and center orange segments down the center of the plate. Cut down the spine and remove the luscious meat and place it on top of the orange slices. Sauce and garnish with parsley and fennel seed. Please Enjoy!

  9. 07

    For the sauce, combine all ingredients and fully incorporate.



    • 1 teaspoon Parsley, Fresh Chopped
    • 1/2 teaspoon Red Wine Vinegar
    • 1 tablespoon Grey Poupon Mustard
    • 1/2 teaspoon Worcestershire
    • 1 tablespoon Mayonnaise