Primo Baked Whole Wild Alaskan Salmon
Serves 4 to a crowd
1 whole 3-5 lb. Wild Alaskan Salmon or Rockfish
1-2 Onions cut coarse
1 tbsp. Olive Oil
½ cube Butter
1-2 tbsp. Garlic Salt or Garlic Pepper
1-2 Lemons cut in slices
1-2 tbsp. Tarragon
1-2 Limes cut in halves
1-2 tbsp. Tabasco Chipotle
(For larger fish increase ingredients accordingly)
There are two ways to prepare this dish and they are both great, but I really like the first way best.
- In the sink, take a knife and scale the fish. This involves brushing or raking the knife against the grain of the scales to remove them.
- Once all the scales are removed, pat the fish dry and coat inside and out with Tabasco chipotle and garlic salt.
- Let stand 15 minutes. Stuff fish with onion, tarragon, and lemon slices.
- Baste whole fish with melted butter trying not to remove too much of the tabasco and salt.
- Place on an oiled baking pan and put into 350 degree oven or onto the grill with top closed and cook for 35-60 minutes or until fish flakes easily with fork in the thickest area.
- Baste occasionally with the juice while cooking.
- When cooked, remove from heat and squeeze limes over the top and serve.
This is sooo good you can eat the skin and the bones just fall away.
We like to serve this with small corn tortillas, Spanish rice and coleslaw.
The other cooking option:
- Wrap the fish in tin foil and bake 40 minutes at 400 degrees. Add a little extra butter when cooking this way.