Whole Baked Salmon from Real Irish Food by David Bowers
Suppose you come into possession of a whole salmon. There’s not much to do besides cook it whole. Filleting it yourself is a thankless job, and it’s not necessary. Cooked, the flesh flakes off in...
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Cooking tools:
- Roasting pan
- Oven
- Aluminum foil
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Fork
- Serving platter
- Plate
Ingredients
- 1 lemon, sliced
- Salt
- pepper
- Butter
- 1 whole salmon, 5 to 6 pounds, cleaned and scaled, head and tail intact
- Small bunch fresh parsley
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