Wholeovencookedsalmon Recipes

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.

BEST DAMN OVEN BAKED SALMON

Steps:

• Preheat oven to 450°(F)
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place salmon filets on pan, skin-side down, and brush with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds).
• Generously add all the seasoning to the salmon.
• Bake at 450°(F) for 12-16 minutes, or until internal temperature in thickest part of salmon registers 145°(F) on an instant read thermometer.
• Serve with lemon slices and fresh dill as garnish.

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.

WHOLE SALMON BAKED IN FOIL

Steps:

• Preheat oven to 400 degrees.
• Select a baking sheet large enough to accommodate the fish.
• Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet. Place the cleaned salmon in the center of the foil and add the carrot, onion, shallots, celery, thyme, salt to taste, peppercorns, garlic, bay leaf and wine. Bring up the edges of the foil and seal as compactly and tightly as possible.
• Place the fish in the oven and bake 50 minutes to one hour. At the end of 50 minutes, loosen the foil and test for doneness. The fish is cooked when the back center fin can be easily removed when pulled with the fingers. Remove from the oven.

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 ROAST SALMON

Steps:

• Remove fish from refrigerator. With a large kitchen knife cut 3 deep parallel diagonal slashes in each side. Put the fish on a diagonal into a roasting pan 18 by 13 by 2 inches.
• Rub the olive oil and the lemon juice into both sides of the fish, including the slits, and into the internal cavities. Sprinkle both sides with salt and pepper. Marinate about 1 hour at room temperature.
• Fifteen to 20 minutes before cooking the fish, put rack in center of oven. Heat oven to 500 degrees. Cook fish 22 minutes. Using two very large spatulas, transfer fish to serving platter.
• Put the roasting pan on top of the stove over medium-high heat. Add the white wine to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the crispy bits. Reduce liquid by half. Use as a sauce with the fish.

WHOLE OVEN COOKED SALMON

Steps:

• Wash the salmon and dry it well inside and out.
• Pour half the oil onto a large piece of strong foil.
• Place the fish in the centre and put a few slices of lemon inside the salmon.
• Put the remainder of the lemon slices on top of the salmon; season well with salt and freshly ground black pepper.
• Drizzle with the remainder of the oil & wrap up the foil to make a loose parcel.
• Preheat oven to 200°C/400°F.
• Place the salmon parcel on a baking sheet and cook for 10 minutes.
• Turn off the oven, do not open the door; leave for several hours.
• To serve the same day, remove the foil and peel off the skin.
• If using the following day, leave the skin on and keep chilled in the fridge.