Whole Roasted Wild Alaska Salmon

Whole Roasted Salmon make a beautiful presentation for special occasions. Includes instructions for making your own caviar and fish stock.
Servings: 24


12 tbsp. Olive Oil

6-10 Bunches of your favorite herbs (can include any combo, but not limited to Dill, Parsley, Thyme, Oregano, Basil, Mint, Sage, Chives)

12 ea. Lemons, 4 sliced thin, 2 for juice

12 ea. Cloves Garlic, rough chop

2 ea. Sliced Sweet Onions

2 ea. Whole Alaska Sockeye Salmon 7-8 lbs. OR 1 ea. Whole Alaska King Salmon 15-16 lbs. (viscera removed).

2 ea. Bunch Parsley

Salt & Pepper as needed

Edible Flowers and fresh herbs for garnish

If salmon is frozen, thaw in refrigerator for 2 days. Cut belly cavity and remove viscera if needed. Make caviar from the salmon roe first (see recipe below).

Preheat oven to 450 degrees F.

Brush two large roasting pans with 2 tbsp. ea. Olive Oil (use one sheet for the King Salmon).

Place 1/4 of the fresh herbs, lemon & onion slices and chopped garlic on the bottom of each of the roasting pans to form a rack. (Place 1/2 of the fresh herbs, lemon and onion slices and chopped garlic on the bottom on the pan for the king salmon).

Lay one salmon into each pan. Spread remaining mixture evenly on top of each fish. In addition, you can also stuff the belly cavity with lots of herbs, garlic, onions, lemon and olive oil.

Divide the lemon juice, salt, and pepper and remaining olive oil on top of each fish. (If using the king salmon, place all of the juice, salt and pepper, and remaining oil on the fish).

Add 2 cups of wine to each pan (add all the wine to the king salmon).

Wrap head and tail of salmon with aluminum foil to preserve the looks. Place fish in the oven.

Baste the salmon with the liquid in the pan after 10 minutes.

After 25 minutes check for doneness by instant read thermometer (or insert thermometer) which should read 135 degrees F in the thickest part of the salmon or tug on the dorsal fin and see if it comes off.

Remove and keep warm.

For buffet serving style: Place the whole fish on a serving platter, peel off the skin and garnish the platter with fresh bunches of herbs and some edible flowers. Scatter the cooked vegetables around the platter and serve.

For Caviar: Gently rinse salmon roe and remove from skein (thin membrane encasing eggs). Measure the eggs, and for each cup of eggs, make a brine of two cups cold water and 1/2 cup kosher salt (non-iodized salt) in a glass bowl (DO NOT USE METAL BOWL OR UTENSILS) large enough to hold both brine and eggs. Add eggs to cold brine and swirl gently occasionally for 15-20 minutes. Drain in a sieve and refrigerate for at least an hour or two and preferably overnight.

Caviar is good on crackers, with baked or boiled potatoes, scrambled eggs, blinies, crepes, deviled eggs and such. Decorate the caviar with a slice of lime, a bit of minced onion, or a little sieved hard boiled egg yolk.

For fish stock: After supper, take remaining salmon carcass (including head, tail, skin, bones, etc.), cover with filtered water and a dash of white vinegar and simmer in large pot until all remaining meat has fallen off of the carcass, approximately 45 minutes to 1 hour. Refrigerate or freeze for later use.

Alaska Seafood Marketing Institute