easy
Whole Baked Salmon
Recipe
This extremely easy baked salmon recipe is perfect when catering for large numbers. The whole salmon can be fully cooked the day before and then once covered, refrigerated until required. Garnished and decorated, it makes an excellent centerpiece for a formal buffet table.
Alternatively, it may also be eaten hot as a main dish. It is perfect served with minted new potatoes and steamed asparagus with Hollandaise sauce.
The slow cooking method in this baked salmon recipe is the secret in producing a moist, succulent and flavorsome fish.
Gourmet food........the EASY way!
Whole Baked Salmon
INGREDIENTS
SERVES 8
4lb (1.8kg) fresh whole salmon
2oz butter (plus enough to butter the foil)
1 small onion, peeled and thinly sliced
3 bay leaves
few sprigs of fresh dill
4 tablespoons lemon juice
1/3 cup (80ml) dry white wine
salt and freshly milled black pepper
METHOD
- Preheat the oven to 130C/250F.
- Wash the salmon under cold water and dry it using paper towel.
- Lay a double sheet of kitchen foil on a large baking sheet. Butter the foil generously.
- Place the salmon in the middle of the foil. Put half of the butter, the sliced onions, the bay leaves and dill sprigs inside the cavity of the fish and drizzle 2 tablespoons lemon juice over this.
- Bend the foil up slightly around the fish to create a well and pour the white wine and remaining lemon juice all over.
- Finally, smear the remaining butter over the surface of the salmon and season with salt & freshly milled black pepper.
- Now bring the foil up and over the fish and seal loosely creating an airspace.
- Bake the salmon in the center of the oven for 2 1/2 hours.
- Remove from the oven and open the foil to allow the salmon to cool. Once completely cold, reseal the foil and refrigerate.
This oven baked salmon recipe can be completed up to 24 hours in advance as long as it remains wrapped in the cooking foil and kept refrigerated.
TO SERVE
Remove the chilled salmon from the refrigerator and place on a flat surface. Peel back the tin foil and carefully remove the skin. Now lift the whole salmon onto a serving platter and garnish with very thinly sliced cucumber, fresh lemon wedges and sprigs of dill.
ENJOY!
To go from my Baked Salmon Recipe to a recipe for
Halibut Bourguignon
CLICK HERE
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