Whole Salmon
Salmon Kettle
HOW TO COOK A SALMON IN THE OVEN
The way to cook a salmon is slowly, wrapped in foil in the oven. With skin and bones and head and tail intact, you are guaranteed to capture and concentrate the flavours ensuring a moistness that no other cooking method produces: it's the easiest fish to cook for a large number of people, with absolutely no hassle!
Shopping1 salmon
Half an onion sliced
Tarragon sprigs (dried or fresh)
100g unsalted butter
Bayleaves
Method
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, some onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish along with seasoning to taste of pepper and salt; the rest of the butter should be spread over the skin of the fish.
Wrap the foil over the salmon to make a loose but tightly sealed parcel. Place the fish on a large baking sheet or roasting tray, if needed diagonally so that it fits in the oven. If the fish is to big for your oven, bend the tail end upwards. Bake in the centre of the oven for 2½ hours at gas mark 3 or 160C.
After cooking remove the salmon from the oven and allow it to cool completely before serving (It's best not to open the foil). To serve remove the skin, this will come off very easily if you make a horizontal slit all along the middle of the side of the salmon. Ease the fillets away from the bone and serve a generous spoonful of one of our range of mayonnaises.....
Buy fresh Salmon.....
