Roasted Salmon with Lemon Garlic and Spices (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 (3½-4½ lb) whole sockeye salmon
3 Tbsp. olive oil or melted butter
2 large cloves garlic, minced
2 tsp. lemon zest, finely grated
2 Tbsp. lemon juice, freshly squeezed
½ tsp. ground cumin
½ tsp. paprika
½ tsp. coriander seeds
¾ tsp. cayenne pepper
sea salt
black pepper, freshly ground

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a large baking sheet with parchment paper.

Rinse the salmon with cold water and pat dry. With a sharp knife or kitchen scissors, trim off the fins and tail and discard. Make several ½" deep slits on one side of the fish.

Place salmon, cut side up, on the prepared baking sheet. Combine the oil, garlic, lemon zest and juice, cumin, paprika, coriander seed and cayenne pepper in a bowl. Brush some of this mixture into the cavity of the fish. Brush the remaining mixture over the fish; season with salt and pepper.

Roast the salmon for about 35-40 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.

Transfer the salmon to a platter. Spoon the pan juices over the fish and serve.

Makes 6-8 servings.