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How to cook whole salmon | Recipe | Sainsbury's


Foodie Sally reveals her top tips for cooking a whole salmon.

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1 x 23kg whole salmon, gutted and cleaned
50g butter for greasing
2 lemons
Dill sprigs
celery tops
75ml House white wine by Sainsbury's or fish stock
6 tbsp light mayonnaise
1 cucumber, very finely sliced
1 x 200g pack mixed watercress salad leaves
A few cherry tomatoes
Lemon wedges to serve

1. Preheat the oven to 180ºC, fan 160ºC, Gas 4. Weigh the fish and calculate the cooking time. Wipe the gutted fish with kitchen paper. Using scissors snip off the fins.
2. Take a large sheet of foil and liberally cover with butter.
3. Place a few slices of lemon on the foil with a few sprigs of dill, celery tops and peppercorns. Lay the remaining dill, lemon slices, celery tops and peppercorns inside the salmon.
4. Take a second sheet of foil and scrunch into a sausage and place in the cavity of the salmon. Lift the prepared salmon onto the foil, using and give it a slight curve.
5. Pour the wine or stock over the fish.
6. Cover with another large sheet of well buttered foil and scrunch the edges to create a roasting bag of foil.
7. Roast for 10 minutes per 450g. Remove from the oven and test. Push a knife into the thickest part of the fish and twist. Pull out some fish and check to see that it is 7. opaque and hot to the touch. Use a sharp knife to run down the back of the fish to release the skin.
8. Whist the fish is still warm , using a round bladed knife carefully peel away the skin. Lift the fish onto a serving platter. Carefully remove the foil 'sausage' and spread mayonnaise over the fish. Arrange the cucumber discs over the salmon to look like scales. Arrange salad over the platter and garnish with lemon wedges and tomatoes.

posted by verana3y