43K views · 493 reactions | You asked for it – so here's my salt-crusted salmon after 45 minutes in the oven. No need to scale it first – just crack open the crust then lift off the skin. It's just the best way to cook salmon, trout or any other whole fish – if you've got my book Simple Pleasures you'll find the recipe in there! | Annabel Langbein | Facebook

Thai people love to eat fish whole! You'll often spot these salt crusted fish being sold on the streets of Thailand, and here's a recipe that shows you how you can recreate it at home. The salt helps retain the moisture in the fish which makes the fish so incredibly juicy!! Along with the wonderful aroma of Thai herbs, this is the perfect fish for any holiday table. This method works with any kind of fish you like, as long as they're not too small, otherwise it can become too salty. I'm using oc