Baked Whole Wild Salmon
Serving salmon whole impresses when you have guests. This can seem daunting, but is actually super simple. Try this baked whole wild salmon this weekend!
- 1 whole salmon, approximately 2 to 3 lb (ask your fishmonger to gut the fish for you)
- 3 tbsp olive oil
- salt and pepper, to taste
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3–4 slices of lemon
- cooking twine
- Preheat the oven to 425F.
- Massage 1 tbsp olive oil on each side of the salmon and the cavity of the fish. Season each side and the cavity with salt and pepper, to taste.
- Stuff the cavity with thyme, rosemary, and lemon slices.
- Use cooking twine to tie the fish closed. I usually tie the fish three times.
- Place fish on a parchment lined baking sheet and bake in the oven for 20 to 30 minutes, until the fish is firm but moist, and the flesh flakes apart.
- To serve, cut twine and remove herbs and lemon from cavity. Pull skin back and flake meat from first half of the fish. Remove bones from center of fish and flake meat to serve the second half of the salmon.