How to Cook a Whole Salmon
An impressive centrepiece for any table, our whole baked salmon is both simple to prepare and full of flavour. Freshly prepared with a drizzle of oil, fragrant herbs, and slices of lemon, it’s perfect for a meal that looks and tastes like a showstopper!
Method
Prep time 5-10 minutes
Cooking time 50-60 minutes
Celebrate in style and serve up a whole salmon, with this special (but surprisingly simple) recipe. Perfect for buffets and parties, it can be served hot from the oven or made in advance and refrigerated until needed. Serves approximately 12.
Ingredients
- 1 whole Loch Duart Salmon, 3-5kg (supplied gutted and scaled by our fishmongers)
- Small bunch fresh Flat-Leaf Parsley, washed
- 1 small Lemon, sliced
- 3 Bay Leaves
- 165 ml oz Dry White Wine
- 2 tbsp Olive Oil
If Serving Cold (Optional):
- 1 Cucumber
- 1 bunch fresh Watercress, washed
- *You will also need a baking tray or roasting tin large enough to hold the salmon*
Method
Heat the oven to 190⁰C (Gas Mark 5). Remove any tough stems from the parsley and chop it roughly, then slice the lemon into thin, even slices. Next, cut two large sheets of kitchen foil (they need to be big enough to form a parcel around the fish) and lay them across the bottom of the tray or tin one on top of the other, shiny side down. Put the oil on the top sheet and use a brush or piece of kitchen roll to spread it out. Sit the salmon on top. Holding the body cavity open, gently place the lemon slices inside, distributing them evenly, then top with the bay leaves and chopped parsley. Bring the sides of the foil sheets up, then pour in the wine and fold the edges of the foil together tightly to seal.
Put the fish in the hot oven and bake for 50-60 minutes, until the flesh is opaque and flakes easily.
If serving hot, allow the fish to cool a little, then carefully transfer it from the foil parcel to a serving plate. If serving cold, you can (if wished) gently remove the skin, then place the fish on a bed of watercress and cover it with finely sliced cucumber ‘scales’.
Ready to complete the meal? Click here to see our sides recipes for dishes like Roasted Peppers, or Easy Radish Pickle to complement the rich, succulent salmon.
At Greendale we love local produce, but sometimes we go a little farther afield to find the best for our customers, always sourcing only from trusted suppliers with standards as high as our own.
