Baking Salmon

Whole gutted salmon and salmon trout can also be baked in the oven, wrapped in a well-buttered sheet of foil like other fish. If serving hot, smear generously with butter which will mingle with the fish juices and a little lemon juice to produce a good sauce. If you want to serve the fish cold, however, smear the foil with olive oil instead of butter before baking because butter leaves a cloying taste when cold. Leave the fish in the foil for 10 minutes after cooking and before serving. If you plan to eat the fish cold, it will be easiest to remove the skin while it is still warm.