Slow-Roasted Whole Salmon

Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 398 Calories

Ingredients

• 1 onion, thinly sliced
• 3 bay leaves
• 1 tablespoon dried dill weed
• 1 tablespoon dried tarragon
• ½ cup butter, cut into small pieces
• 1 (3 pound) whole salmon, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.

Step 3

Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.

Step 4

Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.

Step 5

Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.