Ingredients

• 3 pounds whole salmon, gutted and cleaned, with skin on
  
• 2 large oranges
  
• 1 large fennel bulb
  
• 48 ounces (3 lbs.) kosher salt, plus more for seasoning
  
• 2 egg whites
  
• ¹/₂ cup water
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons olive oil
  
• 1 tablespoon capers, rinsed