Oven Roasted Whole Sockeye Salmon
- 3 pound whole Atlantic or Pacific salmon
- 1 handful fresh thyme
- 1 handful fresh oregano
- 6 cloves, fresh garlic, smashed open
- 1 teaspoon sea salt
- 1/2 teaspoon crab boil seasoning, (recommended: Old Bay)
- 1/4 cup olive oil
- Heavy duty aluminum foil
- Cooling rack
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat the oven to 400 degrees F.
With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.
Recipe courtesy Brian Hill, 2010