Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
additional:
15 mins
total:
3 hrs
Servings:
6
Yield:
1 3-pound salmon
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • 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.

Nutrition Facts

398 calories; protein 41.9g; carbohydrates 4.3g; fat 23g; cholesterol 136.8mg; sodium 213.5mg. Full Nutrition
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