A whole fish is easier to prepare than you might think, and it makes an impressive presentation for guests.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.

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  • Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.

  • Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

  • Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

Cook's Notes

Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a small amount of wine into the hot pan to loosen any part of the salmon skin that might stick.

Reviews (2)

55 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 30
  • 2 star values: 15
  • 1 star values: 1
Rating: Unrated
11/21/2016
What about the leeks?
Rating: Unrated
11/29/2014
Watch out how long you roast the salmon. I cooked it for 50 minutes and thought the salmon was a bit dry and over cooked. The next time I will take it out after 40 to 45 minutes and let the salmon continue cooking with the juices outside the oven before serving. The orange/onion stuffing made a wonderful taste to the salmon.