Whole salmon in the oven

10 servings
2 hours 30 min


1. Turn on the oven 150-160 degrees Celsius in convection mode or heat up over and down.

2. Clean the salmon carcass from the husk, tear the belly and eviscerate all the insides. Rinse the fish thoroughly under running water and dry with a paper towel. Put the fish on the cutting board and make longitudinal internal cuts with a sharp knife throughout the salmon carcass, without cutting the spine, on one side and on the other.

3. In a separate container, mix sea salt, black ground pepper and Italian herbs with each other. Any other spices can be added as desired. The spice mixture is good to grate the fish on all sides inside and out.

4. Clean red onions from husks, wash and cut into half rings. Wash half of the lemons as well and cut first in half and then in thin wedges. Clean the carrots, wash and cut into medium pieces of arbitrary shape. Rinse the parsley, dry and cut the rough cuttings, cut the rest.

5. Stuff the inside of the salmon with chopped vegetables, herbs and lemon. Squeeze the juice out of the remaining lemon and pour the fish carcass generously over it.

6. Line the foil on a baking sheet and coat it quite generously with a piece of butter. Put salmon stuffed with vegetables on the foil. Cover the fish with the second foil sheet on top and seal tightly.

7. Put the baking sheet in fish in the preheated oven to bake for one and a half to two hours depending on the power of the oven and the selected baking regimen.

8. Pull out the fish tray, gently remove the top foil sheet and transfer the whole baked salmon to a large plate to serve. Garnish the finished dish with chopped lemon, parsley greens and pomegranate kernels. Serve with the baked vegetables. Enjoy your meal!