Baked Whole Wild Salmon

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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!

Baked Whole Wild Salmon

Salmon is incredibly nutritious and I generally try to incorporate it into my diet on a regular basis.  I also love to serve it in the summer because it cooks so quickly.  This way I can avoid turning our apartment into a sauna!

I normally would prepare my salmon using fillets.  When Julian's dad brought us a whole salmon, I decided to try preparing it as it was.  It turned out amazing, and is now my favorite method to cook salmon!

Baked Whole Wild Salmon

How to Prepare Baked Whole Wild Salmon

While the full instructions are available in the recipe below, here are some tips for you to consider when making your own whole salmon:

  • Salmon: you want to use a wild caught salmon for this dish.  I find that the wild caught fish has higher quality meat that is leaner.  Because it is leaner, it also cooks faster than farmed salmon.  Wild caught salmon has also been found to be more nutrient dense than its farmed counterpart.
  • Herbs: you want to use fresh herbs to stuff into the cavity of the fish.  This is important because it is what will give the salmon it's flavoring.  I generally prefer to use fresh thyme, rosemary, and lemon slices.  You can use different fresh herbs to your liking!
  • Oven: this may seem counter-intuitive, but we will cook the salmon at a very high heat!  Because we are leaving the skin on the salmon and are cooking it whole, the high heat does not ruin the texture of the fish.

Try making this dish the next time you have guests over.  It is much easier than it looks and will leave everyone impressed!

Baked Whole Wild Salmon

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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!

Author:
Kirsten

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425F.
  2. 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.
  3. Stuff the cavity with thyme, rosemary, and lemon slices.
  4. Use cooking twine to tie the fish closed.  I usually tie the fish three times.
  5. 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.
  6. 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.

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