Baking a Whole Salmon

Have you always wanted to bake a whole salmon but were not sure where to begin? Me too, and here is the result of my watching others bake a whole salmon and my experimentation on baking salmon. This is very easy and turns out wonderful!

We found this salmon to be extremely flavorful and not a strong tasting (I.e. ‘fishy tasting’) dish. It is tempered with the wonderfully preserved Moroccan Lemons (link below on Moroccan lemon preserves) from our lemon tree and the fresh taste of cucumber slices. While both onion and garlic were used in the recipe, neither were meant to be an overwhelming spice.

The salmon was just under 4 pounds. It was cleaned and prepared without the head. I am ambivalent on whether the head should be on a whole salmon. I am very glad they gutted the salmon. Before I went to the store, I asked my husband if he would clean and gut the salmon if need be. He said yes. Whew.

Presenting a whole salmon at the table is dramatic and beautiful. Often in Sweden this whole fish is presented and people scoop out or cut out their portions.

However, serving was problematical for this novice! We took kitchen scissors and cut through the spine of the fish and served salmon steaks the first night. Then I let it cool in the fridge, and was able to remove the large back bone nearly intact the next day. This removed most but not all of the bones.

We did not need to add anything to the salmon. The flavor was simply wonderful. We actually overate salmon and what an unusual situation that is for us!

It is summertime here in the Southwest USA. I did not want my kitchen oven to be on. The heat in the kitchen would be too much, besides we have the air conditioning on and who needs to increase their power bill by turning on the oven?

This means bringing out my great helper "Bella." "Bella" sits patiently in her box in the laundry/storage room waiting for such cooking adventures as a whole salmon or bird.

I use "Bella", my kitchen electric counter roaster oven for turkey and I thought, why not for salmon? The Bella electric roaster oven heats up faster, cools down faster and is a wonderful addition for any kitchen. I have also made large amounts of soups and noodle dishes in the roaster for group dinners.

I love my "Bella." Here is a link to buy your very own "Bella."

Moroccan Preserved Lemons impart a richer more lemon flavor without any bitterness. You may purchase Moroccan Preserved Lemons or can your own.

I used my own preserved Moroccan lemons on the whole salmon.

Moroccan Preserved Lemons are wonderful on all types of fish and vegetables too.

Here are some ideas for what to do with left-over salmon.

Heat a small cake of cream cheese in the microwave for about 45-seconds and mix in flaked salmon. You have a great cracker dip. You also have a great salmon spread for that morning bagel.

Flake the salmon and make all kinds of great salads.

Add the salmon to a pasta and oil dish too.

Toss some salmon in a macaroni and cheese dish too. I would use less cheese and make the mac’n’cheese more grown up!

We also froze several packages for later use.

Salmon patties are a great thing to make with the salmon too!