This slow roasted whole salmon recipe is a show-stopper for any special occasion or family gathering. The salmon is infused with flavors of fresh herbs and lemon, and cooked to perfection for a tender and juicy texture. The slow roasting technique allows the flavors to develop and intensify, creating an impressive main dish that will impress your guests. Serve this beautiful salmon with a side of roasted vegetables or a citrusy salad for a complete meal.
Ingredients
- 6-8 pound whole salmon
- 1 large lemon, sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Directions
- Preheat the oven to 275°F (135°C).
- Clean and scale the salmon, removing any guts. Rinse the salmon under cold water and pat dry with paper towels.
- Place the salmon on a large baking sheet or roasting pan lined with aluminum foil. Make sure the pan is deep enough to hold any juices that may come out of the salmon.
- In a small bowl, combine the chopped dill, parsley, minced garlic, olive oil, salt, and black pepper. Mix well to form a paste.
- Spread the herb paste evenly over the entire surface of the salmon, making sure to coat it well.
- Arrange the lemon slices on top of the salmon, overlapping them slightly.
- Cover the salmon loosely with another sheet of aluminum foil, creating a tent shape to allow air to circulate.
- Place the salmon in the preheated oven and roast for about 2 hours, or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the salmon from the oven and carefully transfer it to a serving platter.
- Garnish with additional fresh herbs and lemon slices, if desired.
- Serve the slow roasted whole salmon hot, and enjoy!
