Whole Roasted Salmon Recipes

GARLIC BUTTER BAKED SALMON

Steps:

• Remove the salmon from the fridge and let rest at room temperature while preparing the foil and the garlic butter.
• Preheat oven to 375°F and line a rimmed baking sheet with a large piece of foil. Spray with non-stick cooking spray.
• In the middle of the foil lay 3 sprigs of dill and 1 lemon thinly sliced.
• Lay the salmon, skin side down, on top of the dill and lemons. Roll up the sides of the foil so the salmon is in a pouch.
• In a small saucepan melt butter and garlic over low heat and pour over the salmon. Season with kosher salt and black pepper.
• Add remaining dill and lemon slices over the top of the salmon.
• Gently tent the salmon with foil and bake for about 15 minutes or until almost fully cooked.
• Remove from oven and remove the top piece of foil.
• Place the baking rack about 6 inches from the top. Add the salmon back to the oven and broil for 3-5 minutes or just until the top is lightly browned.

WHOLE ROASTED SALMON STUFFED WITH LEMON AND HERBS

Steps:

• Preheat the oven to full whack.
• Get yourself a large roasting tray that your whole salmon will fit inside - you'll probably need to lay the fish diagonally across the tray, like I've done in the picture -it won't matter if the head and tail drape over the sides a little.
• Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
• Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
• Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
• Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
• Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
• Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
• To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip -if it's nice and warm, the fish is cooked.
• Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

BAKED WHOLE SALMON

Steps:

• In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly. , Bake at 375° for 60-75 minutes or until fish flakes easily with a fork., Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

SLOW-ROASTED WHOLE SALMON

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
• Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
• Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
• Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.

EASY BAKED SALMON

Steps:

• Arrange rack, preheat the oven, and prepare the baking sheet: Place the rack in the middle of the oven. Preheat the oven to 375°F. Line a large-rimmed baking sheet with foil, being sure to leave several inches of overhang on both long ends to make your foil packet.
• Prepare the salmon: While the oven preheats, remove the salmon from the fridge to come to temperature, 15-20 minutes. Place the salmon on the prepared pan and pat both sides dry with a paper towel. Feel the flesh for any bones and remove them with fish tweezers or your fingers.
• Season the salmon: Season both sides of the salmon with salt and pepper.
• Make the butter sauce and pour over salmon: In a small bowl, combine the melted butter, garlic, honey, and lemon juice. Fold up the edges of the foil to contain the liquid and pour the butter mixture evenly over the top of the salmon.
• Seal the salmon with foil: Bring the two long sides of the foil together and then fold them down a few times to close the top of your packet. Then, tuck each end under to close the sides. If your piece of foil is not large enough, take a second sheet of foil and cover the salmon, pinching the foil to seal the edges.
• Bake the salmon: If you're cooking farm-raised salmon, it should be done in 18-20 minutes, depending on the thickness. If you're using wild-caught salmon, check for doneness beginning at 10 minutes. If you open the packet and see the fish isn't finished cooking, it should be opaque on top and flake easily with a fork, close the foil packet back up, return it to the oven, and check again in another 2-3 minutes.
• Broil the salmon: Carefully open the foil package to uncover the salmon completely, pushing the foil down and out of the way. Set the oven to broil on high. If you have an electric stove, return the salmon to the oven, still on the middle rack. Broil the salmon for 2-3 minutes. You'll see it turn just slightly golden with some charred spots but be sure not to burn the garlic. If you have a gas stove, you may want to reduce your broiling time to 1 minute or skip it all together.
• Serve: Let the salmon rest for about 5 minutes. Garnish with chopped herbs. Transfer to a serving platter or serve directly from the pan!

WHOLE ROASTED SALMON WITH HORSERADISH-CAPER CREAM SAUCE

Steps:

• Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
• Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
• Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

WHOLE ROASTED SALMON WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.
• Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.
• Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.
• Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

OVEN ROASTED WHOLE SOCKEYE SALMON

Steps:

• Preheat the oven to 400 degrees F.
• With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
• Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
• Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
• To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.

WHOLE BAKED SALMON

Steps:

• Preheat oven to 325°F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns. Sprinkle remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.

WHOLE ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
• Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
• Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.