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How to Bake a Whole Salmon

Baking a whole salmon is incredibly easy.  The brine is optional but will keep the fish very moist and tender. The brine also seasons the fish thoroughly and prevents that white albumin that seeps out of the salmon as it cooks.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 to 8 servings
Calories: 169kcal
Author: Dahn Boquist

Ingredients

For the Brine (optional)

  • 4 quarts cold water see notes
  • 1 cup Kosher salt
  • ½ cup brown sugar

For the Baked Salmon

  • 1 whole salmon 3 to 5 pounds
  • 2 to 3 tablespoons olive oil
  • 2 tablespoons seafood seasoning salt
  • 1 medium onion thinly sliced
  • 1 fennel thinly sliced or shaved with a veggie peeler
  • 8 to 10 garlic cloves thinly sliced
  • 2 lemons thinly sliced
  • Fresh parsley sprigs
  • Fresh dill
  • Fresh thyme

Instructions

Brine the Salmon (optional)

  • Combine the sugar, salt, and 3 to 4 cups of water in a saucepan. Bring to a simmer and stir until the salt dissolves. Cool the solution down by tossing in a couple of cups of ice cubes. Pour the solution into a container large enough to hold the salmon. Pour in the rest of the water.
  • Place the salmon in the brining solution. Cover and place in the fridge for 6 to 8 hours (Make sure the brine covers the salmon. If it doesn’t, make some additional brine solution).

Bake the Salmon

  • Preheat the oven to 425°F and pat the salmon dry with paper towels. Place the salmon on a baking sheet lined with parchment paper.
  • Brush olive oil on the outside and in the cavity of the salmon then sprinkle it generously with seasoning salt. 
  • Stuff the cavity with slices of onion, fennel, garlic, lemon, and several sprigs of the herbs. 
  • Transfer to the oven and bake for 20 to 30 minutes or until a meat thermometer registers 130°F (or 122°F for rare salmon, see notes). 

Serve the salmon

  • Place the salmon on a wide platter. Pull up on the skin. It will peel off very easily. 
  • Starting at the head end, lift up on the spine with a wide spatula or knife. The top fillet and the spine will peel off of the lower fillet. (See the photos in the post for reference). Flip the top fillet over so the spine is on top.
  • Pull the spine off the top fillet. Use the spatula to hold the flesh down under the spine. 
  • Season the salmon with salt and pepper and serve.

Notes

  • If you brine the salmon, make sure you use enough water to cover it in the brine solution. The amount of brine solution will vary depending on the size of your salmon and the size of the container you place it in. If you need more water, add 1 tablespoon of salt and 1 teaspoon of sugar for each additional cup of water. 
  • Brining the salmon is an optional step but it improves the flavor and texture considerably. The brine helps season the salmon more thoroughly. It also helps the fish stay moist and juicy and prevents it from leaching out white albumin.
  • The FDA recommends cooking salmon to 145°F. Salmon gets pretty dry when it is cooked to that temperature. We prefer salmon cooked between 122°F and 130°F since it is more tender and juicy at that doneness level. Use your own judgment regarding the temperature. 
  • The salmon fillets will separate very easily after the salmon finishes cooking. The more well-done the salmon is cooked, the easier it will separate. If you cook the salmon on the rare side, you may have to pry it away from the spine with a knife.

Nutrition

Serving: 1 | Calories: 169kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 8138mg | Fiber: 1g | Sugar: 13g