- 1 10-pound salmon, prepared for cooking
- 1/2 tsp of lemon pepper
- 2 sliced lemons
- 1 large, diced white onion
- 1/4 cup melted butter
- Preheat your oven to 350 degrees (F).
- Wash your salmon. Pat, it dries with paper towels and sprinkles the inside of the cavity where the fish has been gutted with the lemon pepper and a little salt. Stuff the lemon and onion slices into the cavity too. Put the whole salmon onto a sheet of foil. Brush the melted butter over the fish and wrap up in the sheet of foil, scrunching the foil to seal it.
- Put the salmon in the over, wrapped up to preserve its moisture, and bake for an hour and a half.
Salmon can actually be baked in two different ways:
- In foil (or greaseproof paper), just like in the recipe above. In this method, the salmon is kept moist and delicious by the humidity inside the foil.
- You can roast the fish in a pan (like my Bakedeco copper roasting tray). In this method, you add some white wine and vegetables, and these along with the butter keep the salmon from drying out in the oven.
- Salmon is safe to eat cooked to any preference (it is eaten raw in Japanese cuisine as sashimi), so if you like your salmon rarer, reduce the cooking time. Salmon will keep on cooking on the inside after removal from the oven, so consider that it will continue to cook as you rest and serve it.
- If you like salmon rarer, and full of flavor, you can cook the salmon for a longer period in a cooler oven. This slow roasting technique can be delicious, and will result in really moist fish.
- Serve the salmon with delicate flavors, like buttery new potatoes, light, crisp salads, or fragrant rice.