Time: 20 mins to prepare and 20 mins to cook
500g boneless half salmon side or 1kg whole salmon side
4 spring onions, roughly chopped
1 lemon, sliced
handful flat-leaf parsley, plus extra (roughly chopped) to garnish
3 bay leaves
1 tsp black peppercorns
1 tsp sea salt flakes
100ml white wine
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Choose a fresh half or whole side of salmon: a 1kg whole side feeds 8, a 500g half side of salmon feeds 4.
- Cut a piece of tin foil twice the length of the salmon. Fold the foil several times lengthways to create a thick strip roughly the same width as the salmon.
- Lay the foil lengthways down a deep roasting tin that is just larger than the salmon with the ends overhanging the tin. Lay the salmon lengthways on top of the foil skin-side down.
- Scatter 4 chopped spring onions, 1 sliced lemon, a handful of flat-leaf parsley, 3 bay leaves, 1 tsp black peppercorns and 1 tsp sea salt flakes around the salmon.
- Pour 100ml white wine over the salmon.
- Pour 1-1½ litre just-boiled water over the salmon, ensuring the fish is just covered with the liquid.
- Cover the whole tin in a layer of foil and fold over the overhanging ends of the foil strip.
- Bake for 20 mins until cooked through. The salmon is cooked when the fish flakes easily and the middle is opaque.
- Uncover, then use the long strip of foil to lift out the salmon, holding the foil strip at each end. Transfer to a tray.
- Cover the tray with a board and flip the salmon over so the foil and skin are on top. Discard the foil and peel off the skin.
- Place a serving platter over the salmon and flip over again so the top of the fish is back on top.
- Serve whole, scattered with fresh herbs, or cool and flake or cut into portions.
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