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Salt Crusted Norwegian Arctic Char

Salt crusted Arctic char with herbs and citrus. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Babord Group.

Salt Crusted Char


  • 1 to 1 1/2 lbs. Kosher salt
  • 3 tbsp. Dry herb blend
  • 4-5 ea. Egg whites
  • 1 whole Arctic char
  • sliced citrus and fresh herbs for stuffing


  1. Mix salt and herbs in a bowl.
  2. Add in egg whites and coat salt.
  3. Make a landing pad for fish on sheet tray.
  4. Stuff fish with fresh herbs and citrus.
  5. Bake at 350f or use smoker as oven at 300f until internal temperature of 135f (check after 35m).