I get really excited when I try making something for the first time with success! I’ve made my first whole salmon and it was delicious. Not too much prep work as I bought it already gutted, but I did need to remove the fins. I’m not going to lie, I can do without that again.
Here are the details if you’d like to give it a go. If you like salmon, you won’t be disappointed.
Ingredients you’ll need:
1- 3-4 lb whole salmon (I prefer wild)
3 Tbsp. EVOO
3 large garlic gloves, minced
zest of 1 lemon, plus 1 roasting
2 Tbsp. lemon juice
1/2 tsp. ground cumin
1/2 sp. paprika
1/2 tsp. coriander
1/4 tsp. cayenne pepper
Salt and ground black pepper to taste
First I rinsed off the salmon and patted dry to begin. If there are still fins on the fish, you can use a sharp knife or kitchen scissors to remove them. (Hope you’re not squeamish!) Then with a sharp knife, I made several 1/2 inch deep slits on one side of the fish, placing the salmon, cut side up, on to a parchment lined baking sheet.
In a bowl combine oil, garlic, lemon zest and juice, cumin, paprika, coriander and cayenne pepper. Brush some of the mixture into the cavity of the fish and the remising mixture over the fish. Season with s&p if desired, and slice the remaining lemon into rounds and place on top of the fish. Roast for 40-45 minutes at 400F.
You can serve this along any vegetables you enjoy. I had it along some steamed asparagus and green salad. Enjoy!