Whole Baked Salmon Recipes

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.

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.

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.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
• Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
• Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
• Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
• Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.

Steps:

• Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
• Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

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.

Steps:

• Rinse any ice glaze from frozen salmon under cold water and pat dry.
• Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
• Lay half of onions lengthwise across foil. Place salmon over onions.
• Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and into belly cavity (if fish is not frozen).
• Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
• Roll up, crimp, and seal all sides to form packet.
• Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
• Cook until fish is opaque throughout.
• Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

Steps:

• DO NOT PRE-HEAT YOUR OVEN. This is the trick.
• Lightly spray a cookie sheet with cooking spray. Or line pan with tin foil.
• Place Salmon fillet skin side down on pan.
• Drizzle with Olive Oil, and season with the salt, pepper, and dill weed. All seasonings are to your liking.
• Place salmon in a cold oven, set oven to 400 degrees F; bake salmon 25 minutes.
• You should have perfectly cooked salmon.
• For Tartar Sauce:.
• Combine all ingredients in a small bowl. Chill until ready to use.