- 1/2 cup butter, cut into small pieces
- 1 (3 pound) whole salmon, or more to taste
- 1 onion, thinly sliced
- 1 tablespoon dried tarragon
- 1 tablespoon dried dill weed
- 3 bay leaves
- Preheat the oven to 250 degrees F (120 degrees C).
- Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
- Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
- Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
- Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.
08/02/2019
recipepes.com
slow-roasted whole salmon, recipe
PT15M
PT1H
5
455 calories
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