Whole Baked Salmon

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Real Irish Food

By David Bowers

Published 2014

  • About

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 beautiful chunks. Considering how rich and fatty salmon is, it’s kind of interesting that the sauce that compliments it best is mayonnaise. Together, the two fats meld into a lushness and richness that makes you reach for just one more forkful. Either make a homemade mayonnaise from a recipe you li