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Roast Whole or Center-Cut Salmon
- Makes
4 to 10
Main-Course Servings - Difficulty
Easy
Published 2001
When you buy a salmon to roast, make sure it’s not too long to fit diagonally into your largest sheet pan. If you get it home and find that it is, you can cut off the head and trim the tail (some of the drama will be lost) or even cut it in halt (all the drama will be lost). I like to serve this salmon with the Tarragon Sauce or the Morel Emulsion.
Ingredients
Method
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