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Whole Roasted Salmon with Orange Butter Glaze


Serves 12

Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First ,

place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter.

Also, deglaze the pan before removing the fish: Pour a small amount of wine into the hot pan to

loosen any part of the salmon skin that might stick.


4 leeks, trimmed of dark-green stem, sliced in half lengthwise

4 oranges

1 whole salmon (about 8 pounds), head and tail on, scaled, cleaned

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 red onion, cut into 1/8-inch-thick rounds

6 sprigs fresh cilantro

1 tablespoon unsalted butter

1 cup dry white wine


1. Heat oven to 400°. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan

with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2

oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.


2. Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry

with paper towel. Cut three shallow slits through salmon’s skin, about 3 inches apart, on each side

of fish. Season salmon cavity with salt and pepper.


3. Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large

piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.


4. Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high

heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush

salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10

minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and

firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over

them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to

help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and

serve.



From Martha Stewart



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