WHOLE ROAST SALMON

Whole Roast Salmon image

Provided by Barbara Kafka

Time 45m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 4-pound Atlantic salmon (2 1/4 inches at thickest point), scaled and cleaned, gills removed, head and tail on, interior cavity well washed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons kosher salt
Freshly ground black pepper to taste
1/2 to 3/4 cup white wine

Steps:

Remove fish from refrigerator. With a large kitchen knife cut 3 deep parallel diagonal slashes in each side. Put the fish on a diagonal into a roasting pan 18 by 13 by 2 inches.
Rub the olive oil and the lemon juice into both sides of the fish, including the slits, and into the internal cavities. Sprinkle both sides with salt and pepper. Marinate about 1 hour at room temperature.
Fifteen to 20 minutes before cooking the fish, put rack in center of oven. Heat oven to 500 degrees. Cook fish 22 minutes. Using two very large spatulas, transfer fish to serving platter.
Put the roasting pan on top of the stove over medium-high heat. Add the white wine to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the crispy bits. Reduce liquid by half. Use as a sauce with the fish.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 45 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 10 grams, Sodium 782 milligrams, Sugar 0 grams