This healthy recipe for whole salmon stuffed with lemon is easy to follow.
Cooking a whole salmon for a buffet can seem like an intimidating task, but it’s actually quite easy with the right techniques A whole baked salmon makes for an elegant and impressive centerpiece at a buffet table. The tender, flaky meat is delicious and feeding a crowd with a whole fish is economical Follow this step-by-step guide to learn how to prepare a juicy, flavorful whole salmon that will wow your buffet guests.
Selecting the Right Salmon
The first step is choosing a fresh, high-quality salmon. Look for wild-caught salmon like King or Sockeye rather than farmed Atlantic salmon. Check that the eyes are clear and the gills are bright red. Make sure the salmon has been gutted and scaled. A whole fish of 4 to 8 pounds will feed about 10 people. If you don’t want to take out the bones yourself, have the fishmonger clean and debone the fish.
Preparing the Salmon
Rinse the fish under cold water and pat dry with paper towels Season the inside cavity generously with salt and pepper Stuff lemon slices, fresh dill, parsley, thyme and sliced garlic in the cavity. These aromatics will infuse the salmon with flavor as it cooks. Rub the outside of the fish with olive oil or butter and season all over with salt and pepper. Tie the salmon closed by wrapping kitchen twine around it widthwise.
Baking the Salmon
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place salmon on the prepared baking sheet. Bake for 20-25 minutes per pound, until the salmon is opaque throughout. To see if the fish is done, stick a knife into the thickest part of it and make sure the meat is clear all the way through.
Insert an instant-read thermometer into the thickest part of the salmon. It should register 145°F when fully cooked.
Finish with High Heat (optional)
For crispy skin, turn on the broiler. Broil the cooked salmon for 2-3 minutes until the skin is slightly charred and crispy. Watch carefully to avoid burning.
Serving the Salmon
Transfer the cooked salmon to a serving platter. Carefully remove the top fillet and lift it off the bone. Remove any bones. Transfer salmon pieces to a platter and garnish with lemon wedges and fresh dill or parsley.
Provide guests with a serving utensil to dish out the delicious salmon. Offer dill sauce, lemon butter sauce, or aioli as condiments for the salmon.
Salmon Cooking Tips
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Let the salmon sit at room temperature for 30 minutes before cooking for more even cooking.
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Use a fish spatula to carefully transfer the cooked salmon to avoid breakage.
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Check for doneness early and tent foil over salmon if it is browning too quickly.
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Leftover baked salmon keeps well for 2-3 days refrigerated.
Common Questions about Cooking Salmon for a Buffet
What are the best side dishes with baked salmon?
Rice pilaf, roasted potatoes, and roasted vegetables pair well with salmon. A green salad or vegetable salad also complement the fish.
How long can I hold a baked salmon for a buffet?
Hold a whole baked salmon for about 1 hour at serving temperature, keeping it loosely tented with foil. After that, refrigerate leftovers.
Should I serve salmon with bones or take them out?
For a buffet, it’s best to fully debone the salmon to make it easier for guests to serve themselves. Removing pin bones also reduces the risk of choking.
What sauce goes well with whole baked salmon?
Lemon dill sauce is a classic pairing with salmon. Aioli, mustard dill sauce, salsa, and chimichurri also make good condiments for baked salmon.
Can I prepare the whole salmon ahead of time?
Yes, you can stuff and truss the salmon up to a day ahead. Keep refrigerated until ready to bake. Let sit at room temperature for 30 minutes before baking.
Baking a whole salmon for a crowd may seem intimidating, but follow this easy recipe and tips for a show-stopping main dish. Your guests will be impressed with your elegant, delicious whole baked salmon buffet centerpiece.
WILD SALMON THAT’S ACTUALLY AFFORDABLE
One of the worst things about salmon is how stinkin’ expensive it is, especially fresh, high-quality salmon that was caught in the wild. The cheapest raw Alaskan salmon fillets I’ve seen were over $8 a pound.
But purchasing a whole salmon is a WHOLE different story! Sorry, couldn’t resist.
It depends on where you live and what time of year it is, but if you know how to cook whole salmon, you can save SO MUCH MONEY!
A few weeks ago, Costco had beautiful whole salmons for just $3. 99 a pound. Yep, fresh, wild caught, Alaskan salmon for just $3. 99 a pound. That’s ridiculous!.
There were times when you start to look for hidden cameras because you think this deal is too good to be true, while everyone else walks by completely unaware. It seems like they don’t carry whole salmon very often because no one buys it because they don’t know how to cook it! I bought three, one to cook that night and two to freeze for later.
Let’s get into the specifics of how to cook a whole salmon so that you can also jump for joy next to the seafood counter when you see a great deal.
HEALTH BENEFITS OF SALMON
The health benefits of salmon are undeniable.
Some of the things that salmon is high in are essential amino acids, Vitamin A, Vitamin B, Vitamin B6, Vitamin D, and Vitamin E. It is also high in calcium, iron, zinc, magnesium, and phosphorus.
That’s like a whole treasure trove of goodness!
I’m not going to go into all the reasons why those foods are so good for you, but salmon is often called one of the healthiest foods in the world.
If you’re worried about mercury, the great news is that wild caught Alaskan salmon is actually some of the healthiest seafood you can get. They have very low levels of mercury, and are recommend as a Best Choice by the Monterey Bay Aquarium Seafood Watch.