Reviews (2)

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55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

11/21/2016

                What about the leeks?

Martha Stewart Member

Rating: Unrated

11/29/2014

                Watch out how long you roast the salmon.  I cooked it for 50 minutes and thought the salmon was a bit dry and over cooked.  The next time I will take it out after 40 to 45 minutes and let the salmon continue cooking with the juices outside the oven before serving.  The orange/onion stuffing made a wonderful taste to the salmon.

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Whole Roasted Salmon with Orange Butter Glaze

Recipe Summary

Yield: Serves 12

Ingredients

Ingredient Checklist

4 leeks, trimmed of dark-green stem, sliced in half lengthwise

4 oranges

1 whole salmon, about 8 pounds, head and tail on, scaled, cleaned

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 red onion, cut into 1/8-inch-thick rounds

6 sprigs fresh cilantro

1 tablespoon unsalted butter

1 cup dry white wine

      Cook's Notes

Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a small amount of wine into the hot pan to loosen any part of the salmon skin that might stick.

Gallery

Whole Roasted Salmon with Orange Butter Glaze

Recipe Summary

Yield: Serves 12

Whole Roasted Salmon with Orange Butter Glaze

Whole Roasted Salmon with Orange Butter Glaze

Whole Roasted Salmon with Orange Butter Glaze

Recipe Summary

Yield: Serves 12

Recipe Summary

Yield: Serves 12

Yield: Serves 12

Serves 12

Ingredients

Ingredients

  • 4 leeks, trimmed of dark-green stem, sliced in half lengthwise
  • 4 oranges
  • 1 whole salmon, about 8 pounds, head and tail on, scaled, cleaned
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, cut into 1/8-inch-thick rounds
  • 6 sprigs fresh cilantro
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine

Directions

Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.

Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon’s skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.

Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

      Cook's Notes

Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a small amount of wine into the hot pan to loosen any part of the salmon skin that might stick.

Cook’s Notes

Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a small amount of wine into the hot pan to loosen any part of the salmon skin that might stick.

Reviews (2)

Add Rating & Review

55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

11/21/2016

                What about the leeks?

Martha Stewart Member

Rating: Unrated

11/29/2014

                Watch out how long you roast the salmon.  I cooked it for 50 minutes and thought the salmon was a bit dry and over cooked.  The next time I will take it out after 40 to 45 minutes and let the salmon continue cooking with the juices outside the oven before serving.  The orange/onion stuffing made a wonderful taste to the salmon.

Reviews (2)

Add Rating & Review

55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1

Add Rating & Review

55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1

55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1

55 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  30

2 star values:

                                  15

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 5
  • 3 star values:
  • 30
  • 2 star values:
  • 15
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

11/21/2016

                What about the leeks?

Martha Stewart Member

Rating: Unrated

11/29/2014

                Watch out how long you roast the salmon.  I cooked it for 50 minutes and thought the salmon was a bit dry and over cooked.  The next time I will take it out after 40 to 45 minutes and let the salmon continue cooking with the juices outside the oven before serving.  The orange/onion stuffing made a wonderful taste to the salmon.

Martha Stewart Member

Rating: Unrated

11/21/2016

                What about the leeks?

Rating: Unrated

Rating: Unrated

11/29/2014

                Watch out how long you roast the salmon.  I cooked it for 50 minutes and thought the salmon was a bit dry and over cooked.  The next time I will take it out after 40 to 45 minutes and let the salmon continue cooking with the juices outside the oven before serving.  The orange/onion stuffing made a wonderful taste to the salmon.

All Reviews for Whole Roasted Salmon with Orange Butter Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Whole Roasted Salmon with Orange Butter Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest