Whole Salmon - How to cook it?

Alibi_2

I got a huge whole salmon in asda last night for £1.40 (reduced from £10!) but have never cooked one whole before or taken off the head!

Any tips for taking off the head how far back from the gills do I cut?

I still haven't decided whether or not to cook it whole and invite a few friends round tonight for dinner or should i cut it up in to steaks? Not got a huge amount of time today (or any other day like most people) but I have an aga so could I just bung it in the aga?

If anyone has any recipe ideas too they would be much appreciated.

Thanks

mymatebob

you could stuff it with whatever you fancy (lots of recipe ideas online) and then bake in the oven or on top of a BBQ after wrapping in foil.

One of the easiest things to cook and looks very impressive at the table

moo2moo

Leave the head and tail on (stops it collapsing as it cooks), stuff the inside with fresh herbs and sliced onion, wrap in tin foil and steam in dish washer.

Nick Nairn (and a few other chefs) swear by Aga cooked salmon. Done the same way you'd do it on a BBQ. Stuff with herbs, onion and some butter. Wrap in lots of wet newspaper tied with string bake for 30 mins. The skin will stick to the newspaper when you unwrap it saving you descaling it . Wet newspaper stops the fish drying out.

all_hours

Alibi wrote: »

I got a huge whole salmon in asda last night for £1.40 (reduced from £10!)

im so envious. they had 1.5kg salmon for £10 in sainsburys they looked big enough to cut into plenty of fillets + steaks - i went back to get one later and they had all gone.

Stephen_Leak

Even if you don't have the space to either store or cook a whole salmon, if you find a whole one reduced, just ask them to fillet it for you there and then.

We did this the Christmas before last. What I particularly remember was the skill with which the young lad on the fish counter filleted the thing. That young man will never be unemployed for very long.

FrugalFriend

I cook lovely salmon from whole, here's what I do. Cut the salmon into thick steaks, leave the bone in. Then using a deep baking tray (a clean grill pan is perfect) put the steaks in. Then prepare about a pint of water with dill dressing (Lidl one is ideal) about half a cup, dill if available, and lemon (2 tblsp) added. This should fill the pan up to about half way. Seal the pan with foil, wrapping tightly around the sides. Aim for a slight tent effect, the foil shouldn't touch the steaks. Cook in the oven at 200C. for about 40 mins. Unwrap the foil (steam will escape so be careful) Then carefully remove the main bone from each steak using a fork. Serve with your favourite veg (garden peas, or broccoli are nice) and baby potatoes.

angelavdavis

Wow, what a fantastic bargain! I personally would cut it into steaks and freeze into twos.

My ideas for salmon:

• Wrap fillets with some parsley sauce and spinach in puff pastry for encroutes which I freeze. Then oven bake until brown once defrosted.
• Put into tin foil parcels, add lemon, dash of white wine, salt and pepper and seal. Oven bake for 20-25 minutes (or leave foil and put in lidded container and cook in microwave for 2 minutes).
• Make up some fresh breadcrumbs, melted butter and herbs. Leave to cool. Then top steaks and oven bake for 15 minutes.

There is a video on Youtube that shows someone filleting a salmon - Just search for "filleting salmon". I think the trick is a sharp knife.

all_hours

thank you - the videos on youtube are very informative.

thats one of the reasons i didnt buy the salmon when i first saw it- nervous about how to cut it up + worried id be throwing it around the kitchen in frustration.:o

champys

moo2moo wrote: »

Leave the head and tail on (stops it collapsing as it cooks), stuff the inside with fresh herbs and sliced onion, wrap in tin foil and steam in dish washer.

Nick Nairn (and a few other chefs) swear by Aga cooked salmon. Done the same way you'd do it on a BBQ. Stuff with herbs, onion and some butter. Wrap in lots of wet newspaper tied with string bake for 30 mins. The skin will stick to the newspaper when you unwrap it saving you descaling it . Wet newspaper stops the fish drying out.

Another way to keep the salmon from drying out is smothering it in a layer of mayonaise. Then sprinkle some dill over, wrap in foil and bake in oven. Works really well!

Stephen_Leak

all_hours wrote: »

worried id be throwing it around the kitchen in frustration.:o

If you're ever in Seattle and want to see fish being thrown around, make a point of visiting the Pike Place Fish Market.

Alibi_2

moo2moo wrote: »

Nick Nairn (and a few other chefs) swear by Aga cooked salmon. Done the same way you'd do it on a BBQ. Stuff with herbs, onion and some butter. Wrap in lots of wet newspaper tied with string bake for 30 mins. The skin will stick to the newspaper when you unwrap it saving you descaling it . Wet newspaper stops the fish drying out.

I like this idea!!! Friends have now been invited round so I'll be cooking it whole.

How much is lots of wet paper? and do I just stick it on the shelf or do I need to put it on a tray?