Best 4 Whole Roasted Salmon Recipes
Indulge in the culinary delight of our whole roasted salmon, a delectable dish that tantalizes the taste buds with its vibrant flavors and succulent texture. This regal fish, known for its rich omega-3 fatty acids and delicate taste, takes center stage in this recipe. Prepared with a medley of aromatic herbs, zesty lemon, and a hint of garlic, this roasted salmon emerges from the oven with a crispy golden-brown skin and a moist, flaky interior.
For those seeking a classic preparation, our simple roasted salmon recipe provides a straightforward guide to achieving perfectly cooked fish. With a few pantry staples and a sprinkle of your favorite seasonings, you'll have a wholesome and flavorful meal ready in under an hour.
If you're craving something more adventurous, our herb-crusted roasted salmon entices with its vibrant Mediterranean flavors. A zesty blend of parsley, thyme, and rosemary, along with a hint of garlic and lemon, forms a fragrant crust that infuses the salmon with irresistible aromas.
For a touch of elegance, our lemon-herb roasted salmon with white wine sauce elevates the dish to new heights. A velvety sauce, infused with the essence of lemon, herbs, and white wine, complements the salmon's delicate flavor, creating a harmonious and sophisticated dish.
And for those who love a spicy kick, our roasted salmon with spicy citrus glaze tantalizes the palate with a vibrant blend of chili, garlic, and zesty citrus. The glaze adds a layer of heat and tanginess that perfectly complements the richness of the salmon.
No matter your taste preferences, our collection of whole roasted salmon recipes offers a culinary journey that will satisfy and delight. From classic simplicity to bold and flavorful creations, these recipes are sure to make whole roasted salmon a staple in your kitchen.
WHOLE ROASTED SALMON
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 14 to 16 servings
Number Of Ingredients 9
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.
OVEN ROASTED WHOLE SOCKEYE SALMON
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
- Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
- Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
- To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.
SLOW-ROASTED WHOLE SALMON
Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.
Provided by Good EatNZ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 3h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
- Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
- Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
- Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 4.3 g, Cholesterol 136.8 mg, Fat 23 g, Fiber 0.8 g, Protein 41.9 g, SaturatedFat 11.6 g, Sodium 213.5 mg, Sugar 1.6 g
WHOLE ROASTED SIDE OF SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
- In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
- Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
- Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.
Tips:
- Select the freshest salmon possible. Look for bright, firm fish with no off odors.
- Rinse the salmon under cold water and pat it dry. This will help the seasonings adhere to the fish.
- Use a sharp knife to score the skin of the salmon. This will help the heat penetrate the fish evenly.
- Season the salmon with salt, pepper, and your favorite herbs and spices. You can also add a drizzle of olive oil or lemon juice.
- Roast the salmon in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until it is cooked through. The internal temperature of the salmon should reach 145 degrees Fahrenheit.
- Let the salmon rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the fish.
Conclusion:
Whole roasted salmon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a restaurant-quality meal in the comfort of your own home.
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