If ever a food needed a brand overhaul, it is salt cod. Because nothing about that name inspires cravings. It actually sounds like something you spread on an icy walkway to keep people from slipping.

A practical guide to building the salt crust, baking the fish, and cracking it open for perfectly cooked, tender meat.

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...