Ingredients
- 12 Tbsp. 12 Tbsp. olive oil
- 4 ea. 4 ea. fennel bulbs, sliced thin
- 12 ea. 12 ea. lemons, 4 sliced thin, 2 for juice
- 8 oz. 8 oz. fennel seeds
- 12 ea. 12 ea. cloves garlic, rough chop
- 2 ea. 2 ea. Whole Alaska Sockeye Salmon, 7-8 lbs.
- or 1 ea. Whole Alaska King Salmon, 15-16 lbs.
- 2 ea. 2 ea. bunch parsley
- 4 cups 4 cups white wine
- salt and pepper, as needed
- edible flowers and fresh herbs for garnish
Servings:
Units:
Instructions
- Preheat oven to 450F. Brush two large roasting pans with 2 Tbsp. ea. olive oil. (Use one sheet pan for the king salmon.) Place 1/4 of the
- sliced fennel, lemon slices, fennel seeds and chopped garlic on the bottom of each of the roasting pans to form a rack. (Place 1/2 the
- fennel, lemon slices, fennel seeds and chopped garlic on the bottom of the pan for the king salmon.)
- Sprinkle inside of the two salmon with salt and pepper. Place a bunch of parsley inside the belly of each. (Put both bunches of parsley
- into the belly of the king salmon.) Lay one salmon into each pan. Spread remaining mixture evenly on top of each fish.
- Divide the lemon juice, salt and pepper and remaining olive oil on top of each fish. (If using the king salmon, place all of the juice,
- salt and pepper, and remaining oil on the fish.) Add 2 cups of wine to each pan. (Add all the wine to the king salmon.)
- Wrap head and tail of salmon with aluminum foil to preserve the looks. Place fish in the oven.
- Baste the salmon with the liquid in the pan after 10 minutes.
- After 25 minutes check for doneness by instant read thermometer which should read 135F in the thickest part of the salmon or tug on the
- dorsal fin and see if it comes off. Remove and keep warm.
- SERVING STYLE
- For Buffet:
- Place the whole fish on a serving platter, peel off the skin and garnish the platter with fresh bunches of herbs and some edible flowers.
- Scatter the cooked vegetables around the platter and serve.
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