Easy H&G Salmon

H&G is a form of whole salmon. Roasting whole fish with the bones and skin intact will provide a more nutrient dense and flavorful eating experience. Use the leftovers to make stock.
H&G Whole Salmon (2-3 pounds)

Bariani Extra Virgin Olive Oil

Kenny's Original Spice Rub (or sea salt and your favorite pepper)

2-3 lemons

1-2 large onions

1/2-1 fennel bulb or your favorite herbs (dill, parsley, cilantro, basil, rosemary are all great options)

Begin thawing the H&G fish on the countertop for an hour or so and complete the thawing in the fridge overnight. To prep the fish for cooking, rub the inside and outside of the fish with Bariani Extra Virgin Olive Oil and sprinkle (inside & outside) with Kenny's Original Spice Rub (or sea salt & pepper).

Stuff the fish cavity with onion and lemon slices. I like to add part of a fennel bulb or you can use dill or your favorite herbs.

Place fish in a casserole dish or roasting pan and roast the fish in a 350 degree oven for 10 minutes per inch of thickness, typically about 30-40 minutes. Check for doneness at 25 minutes. *Alternatively, the fish can be grilled over medium heat for approximately 10-12 minutes per side.*

Remove from oven and allow to cool for a bit. After cooking, the skin will peel off easily and the meat can be flaked off the fish with a fork. Serve family style on a large platter or portion and store in the freezer for future easy meals. Roasted salmon is delicious on salads, eggs, rice dishes and salmon cakes.

FOR FISH STOCK: Take the skin, fins, bones and excess carcass and put into a large stock pot. Add roughly chopped carrots, onion, celery and fresh parsley. Cover with 5-6 quarts of filtered water plus the juice of 1 lemon and a dash of seal salt. Bring just to a boil then simmer on low heat for a few hours. Strain and refrigerate or freeze the liquid for future use in soups and sauces.