6 egg whites

2 tablespoons (30 ml) lemon juice

1/2 cup (125 ml) salt

2 tablespoons (30 ml) all-purpose flour

1 1/2 lb (675 g) salmon fillet about 1-inch (2.5-cm) thick, with the skin

Grated zest of 1 lemon

2 cups (500 ml) various fresh herbs (tarragon, chives, thyme, parsley, etc.).

Salt and pepper

With the rack in the middle position, preheat the oven to 240 °C (475 °F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites with the lemon juice with an electric mixer until soft peaks form. Gradually add the salt, beating until stiff peaks form. At low speed, add the flour.

Spread a third of the meringue in a thin layer so as to create a base a little larger than the fillet. Top with the fillet, skin side down. Season with salt and pepper. Sprinkle with the lemon zest and top with the herbs. Cover with the remaining meringue. Bake for about 35 minutes or until a thermometer inserted into the centre of the fish reads 63 °C (145 °F). Remove from the oven and let cool for 5 minutes.

Remove the meringue and herbs and serve the salmon with a spatula.

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