Do you have a great recipe for baking whole salmon?

Regal Whole Baked Salmon with Fresh Herbs and Lemon.


Ingredients


1 whole Regal Marlborough Salmon


2 tablespoons olive oil


Salt and freshly ground black pepper


3 lemons, sliced


2 spring onions, sliced


1/2 cup chopped fresh herbs ñ parsley, fennel


Preheat the oven to 200C.


Wash the salmon and dry with paper towels.


Rub the salmonís surface with olive oil and season


with salt and pepper.


Place a very large sheet of aluminium foil inside


a baking dish, allowing extra foil for wrapping the


salmon. Position the salmon on the foil, then place


the lemon slices, spring onions and herbs in the cavity


of the salmon and over its surface. Fold over the foil


to seal completely and bake in the oven for 35 to 40


minutes or until the salmon is just cooked through.


Serve with baby potatoes and steamed green


vegetables.Do you have a great recipe for baking whole salmon?
I have made this recipe, and it is really good.





For the mayonnaise.


2 egg yolks, at room temperature


1 tsp. dijon mustard


Salt and freshly ground black pepper


1⁄2 cup sunflower oil


1⁄2 cup olive oil








FOR THE SALMON:


1 whole cleaned salmon (about 8–9 lbs.)


Salt and freshly ground black pepper


5 large sprigs flat-leaf parsley


2 dried bay leaves, lightly crushed


1 lemon, cut into thick slices


1⁄2 small yellow onion, thickly sliced


1 cup white wine








1. For the mayonnaise: Combine yolks, mustard, and salt and pepper to taste in a medium bowl and whisk to combine. (A mortar and pestle may also be used.) Slowly drizzle in oils while whisking constantly, to ensure smoothness. (You may add up to 5 tsp. water to thin the mayonnaise, if necessary.) Adjust the seasonings. Transfer mayonnaise to a small serving bowl and refrigerate until ready to use.








2. For the salmon: Season salmon inside and out with salt and pepper to taste. Arrange salmon on the rack of a large fish poacher. Lower rack into poacher and layer top of salmon with parsley, bay leaves, lemon slices, and onions. Pour wine and 10–12 cups water around the sides of the salmon—not directly onto the fish. (The liquid should come halfway up the sides of the salmon.) Arrange poacher over 2 burners, cover, and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, covered, until salmon is just cooked through, about 30 minutes. Remove poacher from heat, lift rack out of liquid, and carefully set rack over the poacher at a slant to let drain and cool slightly. Transfer salmon to a large platter and serve at room temperature with chilled mayonnaise on the side.Do you have a great recipe for baking whole salmon?
Baked Whole Salmon with Vietnamese Dipping Sauce





Serves 4








There’s something ceremonial and celebratory about serving a whole baked fish,


and this classic Vietnamese interpretation from the Market’s very own Saigon Restaurant is one of the easiest and best.








Baked Whole Salmon


½ tsp. salt


¼ tsp. freshly ground white pepper


2 Tbsp. low-sodium soy sauce


2 Tbsp. dry white wine or chicken broth


1 -pound salmon, gutted


4 cloves garlic, thinly sliced


2 quarter-size slices gingerroot, smashed with the flat part of a knife blade and julienned


6 to 8 green onions, white part julienned, green part cut into ¼-inch slices and reserved


3 Tbsp. peanut oil or sesame oil





Vietnamese Dipping Sauce


¼ cup Vietnamese fish sauce (nuoc nam)


1 clove garlic, crushed


1 Thai chile, seeded and minced


2 tsp. sugar


1 tsp. freshly squeezed lemon juice








Baked Whole Salmon


Place a sheet of aluminum foil lengthwise across a baking sheet, extending the foil 8 to 10 inches beyond the ends of the sheet.


Place a second sheet of foil widthwise across the baking sheet, again allowing 8 to 10 inches of excess foil on each side.


Set aside.


In a small mixing bowl or glass jar with a lid, combine the salt, white pepper, soy sauce, and white wine to make the seasoning mix.


Stir or shake well to combine and set aside.





Rinse the fish under cold running water, being especially careful to remove any blood remaining in the stomach cavity.


Pat dry inside and out with paper towels.


Place the fish on the foil-lined baking sheet.





With a sharp knife, make 6 to 8 diagonal scores from top to bottom on both sides of the fish, about ¼ inch deep.


Rub seasoning mix into the sides of the fish and into the stomach cavity.


Stuff cuts with garlic, ginger, and green onion julienne.


Sprinkle fish with any remaining garlic, ginger, and green onion julienne.


Carefully fold sides of foil over fish to seal fish tightly.


Let foil-wrapped fish sit at room temperature for 20 minutes.





Ten minutes before you are ready to cook, preheat the oven to 400°F.





Place the baking sheet in the center of the oven and bake for 20 minutes, or until the flesh is firm and rosy, but still juicy at the base of the cuts.


Remove from the oven and fold back top of the foil to expose the fish.





Return the fish to the oven and bake an additional 10 minutes, or until the fish just flakes.


Remove the fish from the foil and transfer to a large serving platter.





Heat the peanut oil in a small skillet over medium-high heat.


Add the reserved green onion slices and cook for 5 to 10 seconds, stirring continuously.


Remove the skillet from the heat and pour the flavored oil over the fish.





Serve the whole fish at the table with dipping sauce.





Vietnamese Dipping Sauce


Place all the ingredients in a small bowl and stir until the sugar dissolves.


Cover and set aside if using immediately, or refrigerate until ready to use.





Notes


The technique of using a hot seasoned oil over steamed or baked fish is known as flavor smoothing and helps force the flavors of the seasoning into the fish.


You can vary the flavor of the seasoned oil by substituting minced garlic, chopped fresh basil leaves, or chopped cilantro.
Grilled Salmon


GRILLED SALMON





salmon


enough mayonnaise to cover the salmon


pepper


garlic salt


season salt





Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy!
I put zillions of spices, whatever your taste is and then bake it until it reaches about 145F inside the fish and put lemon/lime on it and enjoy.





OR...





You can check out these recipes for Salmon:





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