The ones at Costco even had their heads removed, which was nice because I wasn’t paying for the weight of the salmon heads. Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. Serve immediately: Enjoy your salmon immediately. Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon The health benefits of salmon are undeniable. A delicious pan-seared coho salmon recipe that is baked with lemon and herbs and serves alongside roasted vegetables. Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. Lift the meat from the top side of the salmon and transfer to plates or a serving platter. They have very low levels of mercury, and are recommend as a Best Choice by the Monterey Bay Aquarium Seafood Watch. If you want to cut the head off before roasting the salmon, just stick it in a freezer bag and use it to make seafood stock later. Stuff the inside of the fish with lemon slices, dill, parsley, and garlic, then tie the fish closed with 3-4 pieces of cooking twine. Posts may contain affiliate links. 1 teaspoon coarse sea salt, or kosher salt. I won’t go into all the details on why each of those items are so good for you, but salmon is touted by many as one of the healthiest foods in the world. Sprinkle salt and pepper all over the fish, inside and out. It’s the kind of recipe to keep in your back pocket (although it’s hardly a recipe at all). Sprinkle the salmon generously with salt and pepper. Remove the skeleton then transfer the bottom half of the meat to plates or a serving platter. Wrapping the seasonings into it is BRILLIANT. The best price I have found for prepared fillets of wild caught Alaskan salmon has been over $8 a pound. If you like, you can use an instant read thermometer to check the fish for doneness. Kid friendly foods rich in nutrition & flavor. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt. Thanks for your support! While you may be looking at these pictures thinking I spent a ton of time, I actually did not. The cost of course depends on the season and location, but knowing how to cook whole salmon can save you SO MUCH MONEY! Turn each fillet over and continue to cook for another 2 minutes. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. I added a little white wine and mayonnaise and it turned into a really lovely sauce that we drizzled over the salmon on a bed of baby spinach. We'd love to keep in touch. By clicking these links to get to Amazon you’re helping support this site without any additional cost for you. If you want an easy, fancy main dish, it doesn’t get much better than roasted salmon fillets. But it really isn’t necessary because the skin helps keep the moisture in your salmon. One of the biggest problems with salmon, especially good quality, fresh, wild caught salmon, is that it’s stinkin’ expensive! Learn how to cook whole salmon in the oven, the easy way! You will need to go longer if your fish is on the big side. Transfer to the oven. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Shape the foil packet around the parchment and bake as directed. Here’s the twine and baking sheet we use for this recipe. Thank you so much for your support! Be sure to sign up for our newsletter and get your free download of our favorite healthy cute kid snacks. Sorry, couldn’t resist. Peel the crispy skin off the fish and munch on it while prepping the rest of dinner, or serve it next to the salmon. Trust me, stinky fish cookies are no good! The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Brush the salmon on all sides (except the bottom) with oil. If you’re in the mood for something with a little more pizzazz, try serving it with some pesto or a dollop of Italian gremolata. Stuff the inside of the fish with lemon slices, fresh dill, fresh parsley, and garlic, then tie the fish closed with 3-4 pieces of cooking twine.