Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Biography

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Recipe 1: Whole salmon baked in foil

Ingredients:

1 whole salmon or salmon trout (about 2 1/2lbs)

butter

4 tablespoons white wine

few sprigs of parsley

sea salt

freshly ground pepper

Method: 

Preheat your oven to 150 degrees C / gas mark 2.

Spread a decent amount of butter over a large piece of foil that's big enough to cover the salmon. Place the salmon on the foil and fold the foil up around the edges. Spoon over 4 tablespoons white wine, a few sprigs of parsley, some sea salt and freahly ground pepper. Sometimes I add a bay leaf but that's up to you. Then seal the fish by covering with more foil so no juices or steam can escape. Place in a large roasting tin or baking tray and bake for 45 minutes (or an hour if it's a bigger salmon).

Remove from oven but set aside for 10 minutes before opening and serving.

Recipe 2: Whole baked salmon with a dill mousse

Ingredients:

2 bunches fresh watercress

2 bunches fresh dill

1 good handful fresh parsley, chopped

juice of 2 lemons

salt and pepper, to taste

olive oil, to taste

1 (3kg) whole salmon, gutted and cleaned

1 bunch fresh dill

150ml creme fraiche

150ml extra thick double cream

1 good handful fresh watercress

1 tablespoon capers

juice of 1/2 lemon

3 tablespoons mayonnaise

salt and pepper, to taste

Method: 

Before you start, remove the salmon from the fridge and bring up to room temperature.

For the salmon:

Preheat the oven to 230 C / Gas 8. Place a large rack over a large baking tray (large enough to support as much of the salmon as possible). Cut two large pieces of tin foil, large enough to form a roomy tent around the salmon when needed. Lay the bottom piece of foil on the rack. Place the other sheet of foil aside.

In a bowl, combine the watercress, dill, parsley and the lemon juice then season well, drizzle with olive oil and toss with your hands. Rub the fish generously inside and out with salt, pepper and olive oil. Lay a third of the watercress dill mixture on the tin foil as a bed for the salmon, stuff a third of it into the fish cavity then lay the remainder on top of the fish. Place the second piece of tin foil loosely on top then seal the edges of the two pieces together to form a tent.

Bake in the oven for 15 minutes at the preheated temperature, then lower the temperature to 180 C / Gas 4 and cook for about a further 90 minutes or until the fish has an even pink colour throughout. The exact timings will depend on the thickness of the fish, to ensure that you don't overcook it, you can remove the fish slightly underdone and allow it to continue steaming in its tent until evenly pink throughout.

Meanwhile, to make the mousse combine all of the ingredients in a food processor and blend until smooth. Chill in the fridge.

To serve the salmon, remove from the oven and remove the lid of the tent. Allow to rest for 5 minutes. Cut fillets from the fish, one side at a time, running the knife flat along the skeleton of the fish and serve hot, or cold, with the chilled mousse.

Recipe 3: Whole Salmon baked with herbs & caramelised lemons

Ingredients:

whole salmon (about 2kg), scaled, gutted and washed

3 small lemons, thickly sliced

100ml olive oil

4-6 fresh bay leaves

few sprigs each fresh rosemary, thyme, basil, sage and parsley

2-3 lemongrass stalks, cut into large pieces

1 head garlic, halved horizontally

1 tsp peppercorns, mixed or black

5-6 whole star anise

Method:

Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.

Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.

Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.

Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Recipe 4: Whole baked Salmon with Orange Butter Glaze

INGREDIENTS:

4 leeks, trimmed of dark-green stem, sliced in half lengthwise

4 oranges

1 whole salmon, about 8 pounds, head and tail on, scaled, cleaned

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 red onion, cut into 1/8-inch-thick rounds

6 sprigs fresh cilantro

1 tablespoon unsalted butter

1 cup dry white wine

DIRECTIONS:

Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.

Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.

Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

Recipe 5: Baked Whole Salmon

Ingredients:

3/4 cup white wine or chicken broth

3/4 cup chopped celery leaves

1 small onion, finely chopped

2 lemon slices

8 fresh basil leaves

2 teaspoons dried tarragon

1 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme

1 whole salmon (about 10 pounds)

1-1/2 teaspoons salt

2 green onions, chopped

1/2 cup butter

6 tablespoons all-purpose flour

2-1/3 cups water

2-1/3 cups white wine or chicken broth

2 egg yolks, lightly beaten

1/2 cup heavy whipping cream

Salt and pepper to taste

Directions:

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.

Recipe 6: BAKED WHOLE SALMON

Ingredients:

1 (6-7 lb.) whole salmon

4 tbsp. melted butter

1 tsp. salt

Pinch of pepper

2 tbsp. lemon juice

1/2 c. white wine

1/2 c. water

Directions:

Cut a piece of aluminum foil large enough to wrap around the salmon. Brush the foil generously with butter. Brush both sides of the salmon with butter. Sprinkle fish with salt, pepper, and lemon juice.

Wrap the salmon in foil and place in a roasting tin or on a baking sheet. Allow 10 minutes per pound and 10 minutes extra. Pour combined wine and water over the fish after 20 minutes. (This will prevent the fish from drying out.) Remove from oven.

Recipe 7: Whole Baked Salmon

ingredients:

1 4-pound whole salmon with head and tail, scaled

6 green onions, chopped

5 tablespoons fresh lemon juice

2 tablespoons olive oil

1/3 cup dry white wine

10 whole black peppercorns

Paper-thin cucumber slices

Lemon wedges

Fresh dill sprigs

preparation:

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.

Recipe 8: Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise

Ingredients:

4 lb (1.8 kg) fresh whole salmon

2 oz (50 g) butter, plus extra for buttering the kitchen foil

1 small onion, peeled and thinly sliced

3 bay leaves

4 sprigs tarragon

salt and freshly milled black pepper

2 eggs

2 level teaspoons mustard powder

1 fat clove garlic, peeled

½ pint (275 ml) groundnut oil

2 dessertspoons white wine vinegar

3 oz (75 g) fresh spinach leaves

1½ oz (40 g) watercress leaves

1½ oz (40 g) flat-leaf parsley leaves

2 tablespoons fresh tarragon, chopped

1 tablespoon snipped fresh chives

1 tablespoon lemon juice (or more to taste)

salt and freshly milled black pepper

Method:

First make the mayonnaise. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. Then measure the oil into a jug, then switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here – too much oil in too soon means the sauce will curdle. When all the oil is in, add the white wine vinegar and blend. Then switch off and season to taste with salt and freshly milled black pepper.

Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. There will be some fine specks but that's okay. Now do a bit of tasting and season with lemon juice, salt and pepper.

When you are ready to cook the salmon, preheat the oven to 250°F (130°C) – see introduction for important information about the gas mark.

Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. The rest of the butter should be smeared on top. Now wrap the foil over the salmon to make a loose but tightly sealed parcel. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2½ hours.

After the 2½ hours, remove the salmon from the oven and allow it to cool completely before serving. (It's best not to open the foil.) To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. Then just ease the fillets away from the bone. Serve with the sauce, some crisp dressed salad leaves, such as Cos lettuce, and cucumber, and hot buttered new potatoes or potato salad.

Note: this recipe contains raw eggs.

Recipe 9: Oven Baked Whole Sockeye Salmon

Ingredients:

3 pound whole Atlantic or Pacific salmon

1 handful fresh thyme

1 handful fresh oregano

6 cloves, fresh garlic, smashed open

1 teaspoon sea salt

1/2 teaspoon crab boil seasoning, (recommended: Old Bay)

1/4 cup olive oil

Heavy duty aluminum foil

Cooling rack

Directions:

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.

Recipe 10: Whole Baked Salmon

Ingredients:

5 to 6 pounds whole salmon, scaled, gutted and washed

6 tablespoons olive oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

3 bunches fresh tarragon

2 pounds carrots, peeled and sliced thin

8 large shallots, peeled and sliced

2 pound leeks, well washed and cut into 1-inch pieces

1/2 cup white wine

Directions:

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.

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Baked Whole Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos