Jessica Prentice’s Whole Roast Salmon

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!

Whole Roast Salmon [from Jessica Prentice’s Full Moon Feast]
Serves about 3 people per pound of fish

A whole roast salmon is a great meal for a feast-it is special when the whole party is fed by a single fish. Accompany with almost any starch and vegetable you like. To roast a whole salmon, you have to make sure it fits into your oven and that you have a sheet pan big enough for it! You might want to start with a smaller salmon.

Whole wild salmon, gutted and scaled
Olive oil
Sea salt
Freshly ground pepper

1. Preheat the oven to 475 degrees F.
2. Rinse the salmon and pat it dry with a towel. Lay it on a sheet pan that has been coated thinly with olive oil.
3. Make a series of parallel diagonal slashes into the salmon at 2-inch intervals, about 1 inch deep and 2 to 4 inches long, depending on the size of the fish. Do not make the cuts so deep that they touch the bone.
4. Rub olive oil and lemon juice all over the fish, including into the slashes and the cavity. Sprinkle salt and pepper over the surface of the fish and into the cuts and cavity. Make sure you do this on both sides of the fish.
5. Place the sheet pan with the salmon into the oven and roast until just cooked through, about 12 minutes per inch of thickness of fish. A 4-pound salmon should take about 25 minutes; an 8-pounder, 35 minutes; a 12-pounder, 45 minutes. You can use a sharp knife to cut into the deepest part of the fish to check whether it is done.
6. Use two huge spatulas to transfer the salmon to a platter.

Enjoy! Let us know if you try this recipe!



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