Salt crusting is an interesting technique, redvan, which does not make the fish particularly salty. Basically you're just entombing it in a solid shell that helps maintain its moisture.
Red Snapper is one of the more commonly used fish, and there are, literally, thousands of recipe. Whole snapper is an ideal choice for grilling, for instance.
For indoors, you might try this recipe, which came out of an old Gourmet magazine:
Red Snapper with Fennel Butter
Have the fishmonger clean six 12-ounce red snappers leaving hte heads and tails intact.
Make the fennel butter: In a bowl blend 1 1/2 sticks or 3/4 cup butter, softened, with 1 teaspoon each of crushed fennel seed and lemon juice, 1/8 teaspoon crushed garlic, and salt and pepper to taste.
Spread the interiours of the fish with half of the butter. In a shallow dish combine 1/4 cup olive oil, 1 tablespoon grated lemon rind, 1/4 teaspoon thyme, and salt and pepper to taste. Add the fish and let them marinate, turning them once, for 1 hour. Drain the fish, put them on the rack of a broiler pan, and broil lthem under a preheated broiler, basting them frequently with the marinade, for 5 minutes on each side. Arrange the fish on a serving platter and decorate the cavities with fennel tops if available. Garnish the platter with lemon halves and serve the remaining fennel butter separately.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling