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 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:

• 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.