- a whole salmon (if the head is on remove it, cut out the gills and use it for stock/grill it)
- A couple of bunches of fresh herbs such as parsley, dill, thyme or rosemary is also good
- Lemon slices
- A clove or 2 of garlic, sliced
- Salt, pepper
- Coconut oil or butter or good quality olive oil
- Optional vegetables to cook alongside the fish such as asparagus, leek, courgette, carrot, even potato, sliced around 1.5 or 2cm in thickness if needed
Heat up oven 220degrees C
Remove any leftover scales from salmon. I do this by dipping a knife in hot water and scraping in the opposite direction to the scales without cutting the skin. They should come away.
Pat the fish outer and inner surfaces dry with paper towels.
Score across body a few times diagonally
Put on top of sliced vegetables (optional) in a foil-lined baking tray.
Soften coconut oil or butter (or drizzle olive oil) and coat outer surface lightly. Season with salt and pepper
Wrap a little foil around the end of the tail to prevent burning.
Stuff inside of fish cavity and scored sections with herbs and lemon slices, garlic cloves. Tying with cooking twine helps to keep it together.
Roast around 20-30 minutes (time depends on size of salmon), or until internal temperature reads 130 in the thickest part.
Turn on grill (if you like crispy skin!), move the fish up a little closer to the heating element and grill for a couple of minutes until crispy and golden brown but not black and burnt.