How to Cook a Whole Salmon Perfectly Every Time

Cooking a whole salmon may seem intimidating but it’s actually quite easy with the right techniques. Not only is it simpler than you think but baking a whole salmon results in incredibly moist, flavorful fish that looks impressive on your dinner table.

In this article, I’ll explain the step-by-step process for cooking delicious whole salmon in your oven. We’ll cover:

• Benefits of Cooking Whole Salmon
• Choosing Your Salmon
• Preparing the Salmon
• Seasoning and Stuffing
• Baking Methods
• Doneness Tips
• Serving Suggestions

Why Cook a Whole Salmon?

There are several advantages to preparing an entire salmon as opposed to just fillets or steaks:

• More moisture – Cooking a whole salmon keeps the flesh remarkably moist and tender since the skin locks in natural juices. Fillet pieces can dry out easily.

• Better flavor – Salmon cooked on the bone has superior flavor. The bones help season the fish from the inside out.

• Impressive presentation – Serving a beautifully baked whole salmon makes a dramatic centerpiece meal.

• Cost savings – Buying a full salmon costs less per pound than getting individual portions.

• Sustainability – Using the entire fish helps reduce waste.

So cooking a full salmon delivers excellent taste and value while looking fancy on your table. It’s absolutely worth the minimal effort.

Choosing Your Salmon

The two most common varieties of salmon are:

• Atlantic Salmon – Farm-raised, milder flavor, budget-friendly option

• Wild Pacific Salmon – Caught wild, stronger salmon taste, pricier

Popular Pacific salmon species include King (Chinook), Sockeye, Coho, and Pink. Ask your fishmonger for a whole dressed salmon which has been gutted and cleaned.

I recommend splurging on a high-quality wild Pacific salmon if your budget allows. But less expensive farmed Atlantic salmon works perfectly well too.

Figure around 1 to 1.5 pounds of whole salmon per person. A typical full salmon weighs 8 to 12 pounds. Size varies based on the fish’s age, species, and time of year caught.

Examine the salmon’s eyes – they should be clear and bulging, not cloudy or sunken. The gills should look vibrant red. The skin should appear shiny and firm. Pass on any fish that smells overly fishy or has dull, slimy skin.

Prepping the Fish

Once home, pat the salmon dry with paper towels and complete any additional trimming needed. Using a very sharp fillet knife, carefully slice off any dried bloodline segments or stray bits of gill. Rinse under cold water and pat completely dry again.

If the salmon skin is still covered in scales, you’ll need to descale it. Use a fish scaler tool or the back of a knife to gently scrape against the grain of the skin. Rinse off any loose scales under running water.

Make diagonal slashes on both sides of the salmon about 1 inch apart and 1/4 inch deep. This allows the seasonings to penetrate and cooks the fish more evenly.

Seasoning and Stuffing

Rub the salmon all over with olive oil and generously season the cavities and outside with salt and pepper. Consider adding other seasoning blends like garlic powder, paprika, herbs, or citrus zest.

Stuff the cavity with lemon, lime, or orange slices along with fresh herbs like dill, parsley, basil, rosemary, thyme, or tarragon. Chopped garlic, sliced onions, or shallots also pair wonderfully.

For extra flavor, make a quick marinade by whisking together olive oil, lemon juice, mustard, honey, and fresh herbs. Brush the mixture over the entire salmon, including inside the cavity, before baking.

Baking Methods

To bake a whole salmon, you have a couple options:

Roast on a Baking Sheet

• Place the salmon diagonally on a rimmed baking sheet lined with parchment paper or foil.

• Bake at 400°F for 7 minutes per pound. For example, bake a 10 lb salmon for 70 minutes total.

Roast on a Bed of Vegetables

• Toss halved small potatoes, onions, carrots, celery, and lemon slices in olive oil, salt, and pepper.

• Spread the veggies on a baking sheet and nestle the salmon on top.

• Bake at 375°F for about 8-10 minutes per pound.

Baking times vary based on your oven, salmon size, and thickness. Always rely on a meat thermometer for doneness rather than time.

Checking Doneness

Salmon is perfectly cooked and flakes easily when it reaches an internal temperature of 125-130°F. Take the temperature near the thickest part of the fish.

Signs your salmon is done:

• Meat thermometer reads 125°F

• Flesh turns opaque and begins flaking

• Juices run clear

If undercooked, return to the oven for 5 more minutes. An overcooked salmon will be dry inside.

Once your salmon reaches the ideal internal temp, remove it from the oven. Let it rest for at least 5 minutes before serving.

Serving Your Baked Salmon

A whole baked salmon makes for an elegant, impressive entree. Use a large spatula to transfer the fish to a platter. Carefully remove any stuffing and discard.

Serve the salmon family-style, using two forks to lift cooked portions from the bone onto guest’s plates. Provide small bowls for collecting bones.

Smoked salmon pate, garlic aioli, or hollandaise sauce make delicious accompaniments. Pair your salmon with roasted potatoes, seasoned rice pilaf, or a fresh green salad.

Leftover cooked salmon keeps 3-4 days refrigerated. The moist flaky meat is fantastic in salmon burgers, salmon hash, pasta, or salmon salad.

Cooking a Whole Salmon is Simple

While roasting a complete salmon may look intimidating at first, the process is actually quite straightforward. With high-quality fish, simple seasoning, and proper baking, you’ll achieve incredible results. Experiment with different flavor profiles and side dishes. Impress your guests with a show-stopping whole baked salmon!