Whole baked salmon with herbs garlic and browned lemon
Lalkila Kitchen · Fish · Seafood · Western influenced · Contemporary cooking
A whole fish can form the centre of a shared table when your oven and tray can accommodate it. Ask the fishmonger to prepare it, and plan a careful serving stage so bones and whole aromatics are removed.
Ingredients
- 1 whole salmon, about 2 kg, scaled and gutted by the fishmonger
- 3 small lemons, thickly sliced
- 100 ml olive oil
- 4 to 6 fresh bay leaves
- A few sprigs each rosemary, thyme, basil, sage and parsley
- 2 to 3 lemongrass stalks, in large pieces
- 1 head garlic, halved
- 1 teaspoon peppercorns
- 5 to 6 star anise
- Salt to taste
Method
- Heat oven to 190°C, or 170°C fan. Pat fish dry and rub with some oil and salt. Brown lemon slices in a little oil.
- Lay overlapping foil on a large tray. Arrange fish with herbs, lemongrass, garlic, lemon and remaining seasonings; add the remaining oil and seal a foil tent.
- Bake until the thickest flesh reaches 63°C/145°F. Open cautiously, remove bones and whole aromatics, and serve with the cooked lemon.
Cooking notes
Contains fish. Check tray and oven capacity before buying; do not assume a smaller fish needs the same cooking. Watch for small bones when serving.
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Source and adaptation
Adapted from Gordon Ramsay's Salmon baked with herbs & caramelised lemons, Good Food magazine, August 2006. Temperature: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.