Roasted Salmon with Garlic Butter and Herbs (Whole)

Whole, baked salmon is easy to prepare, yet festive enough for a holiday feast. Remove the head before cooking for squeamish eaters or leave the head in place and enjoy the prized cheek meat. Fresh salmon needs only lemon, olive oil and herbs to bring out the flavour without masking it.

1 (4-6 lb) whole salmon, scaled and gutted
6 Tbsp. butter, softened
3 cloves garlic, minced
1 tsp. dried dill
1 tsp. dried parsley
1 tsp. dried rosemary
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 lemons, quartered

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line the bottom of a large baking dish with parchment paper or aluminum foil.

Wash the salmon under cold, running water. Pat dry with paper towels.

Combine the butter, garlic, dill, parsley, rosemary, salt and pepper in a small bowl. Mix together to combine the ingredients.

Rub the butter mixture all over the inside cavity and outside of the salmon until it is thoroughly coated. Place the fish in the prepared baking dish.

Arrange the lemon pieces around the salmon. Cover the baking dish loosely with aluminum foil and place in the oven on the center rack.

Roast the salmon for about 30-40 minutes, or until an internal temperature of 135°F is reached and the fish flakes easily with a fork. Let the fish rest at room temperature for 10 minutes before serving.

Makes 6-8 servings.