The Tastiest Whole Baked Salmon | How To Make Salmon Fish Recipe

Today, I’m sharing my easy and tasty Whole Baked Salmon recipe. Paired with yummy Brussels sprouts, it’s a simple way to bake a whole salmon in the oven. I enjoyed putting this together, and I hope you like it too.
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✅Ingredients (The recipe serves eight to ten people)

2.5kg of Whole Salmon
500g Potatoes
300g Carrots
1 Small Onion
1 Thumb Ginger
5 Garlic Cloves
2 Spring Onions Stems
30g of fresh Thyme
6 Sprigs of Rosemary,
40g of fresh Dill
2 Fresh Green Chillies
2 Tsp Black Peppercorns
2 Tsp White peppercorns
1 Tbsp Smoked Paprika
1 Tbsp Fish Seasoning
1kg Brussels Sprouts
1 Medium Shallot
1 ½ large Lemon
1 Pomegranate
15ml of Olive Oil
2 Tbsp Chipotle Chillies
Salt to taste
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Bon Appetit !!
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Hey Everyone, welcome back to Farsow’s Kitchen! Today, I’ll be making a Whole Baked Herby Salmon, paired with roasted potatoes, carrots, and a side of tasty Brussels sprouts. It’s a simple, healthy recipe that’s perfect for  sharing with friends and family. Let’s get started! Find the complete list of ingredients needed for the recipe below!

Let your fishmonger  descale and gut the fish for you. Let’s begin by creating a base for our salmon with potatoes and carrots. Start by thinly slicing the washed potatoes with a knife. Alternatively, using a mandoline  slicer is quite simple. If you’re confident in your knife skills, go ahead, but always prioritize safety.

I’m leaving the potato skins on because they’re packed with nutrients that are good for you. Transfer the sliced potatoes to a baking tray. Then, thinly slice the carrots. Evenly spread the sliced potatoes and carrots onto the baking tray. Add salt and crushed smoked chili seasoning. Thinly chop two sprigs of rosemary.

Sprinkle the rosemary over the sliced potatoes  and carrots for that aromatic flavour. For the marinade, finely chop curly parsley and dill. Add thyme, just the leaves for the marinade. Roughly chopped green chillies for a bit of heat. In the food processor, blend together onions,  garlic cloves, a thumb-sized ginger, parsley,  

Spring onions, and fish seasoning, which, unfortunately, I forgot to capture on camera. Now, incorporate the blended ingredients into the herb mixture.  Add a teaspoon of smoked paprika, a sprinkle of crushed white and black peppercorns, a squeeze of fresh lemon juice, and salt to taste. Mix well

I’m not adding olive oil because the fish comes with its own natural oil. Now, slice a lemon. Remember to remove the seeds and set it aside. We’ll use it for the fish. Now, place the salmon on top of  the sliced potatoes and carrots.

Score the fish with vertical slits on both sides to let it soak up the marinade. I’ve got a generous 2.5 kg of salmon,  enough to serve 8 to 10 people. Salmon is an oily fish rich in omega-3 fatty acids,

High in vitamin B, and also a good source of protein that keeps you feeling full. Pour the marinade over the salmon,  making sure it gets inside the fish. If you’re enjoying this content, please consider subscribing. Be sure to coat both sides thoroughly to ensure the flavours distribute evenly.

Fill the cavity with a few sprigs of thyme, rosemary, and dill inside the fish. Place some lemon slices inside the fish and the rest on top of it. In a preheated oven at 200 degrees Celsius, bake the salmon for 15 minutes.

Then, reduce the heat to 180 degrees and continue cooking for an additional 20 minutes. While the salmon bakes, let’s prep the Brussels sprouts to accompany the dish. I’ve washed the Brussels sprouts. Now, trim the edges and cut them in half.

Brussels sprouts are loaded with nutrients, high in fiber, and packed with vitamin C and vitamin K. Also, thinly chop one shallot and some dill. In a saucepan, heat a few tablespoons of olive oil. Add the Brussels sprouts, cover, and steam for 4-5 minutes. Let them develop a slight char or burn;

It adds a whole new depth of flavour. Grate garlic and ginger over the sprouts, then toss in shallots, black pepper, and  chipotle chili seasoning to your liking. I’ve never been fond of Brussels sprouts until I started experimenting with this recipe. It’s simple but incredibly tasty.

Mix well and sauté for 2 minutes before adding fresh dill. Pour the cooked sprouts into a bowl and toss them with pomegranate seeds. This adds a delightful crunch and sweetness to the sprouts, balancing out their natural bitterness. The salmon is ready Perfectly moist with an amazing crispy skin.

Now, it’s time to plate up this delicious dish. The salmon also pairs well with salad, rice, or any side dish of your choice. This fish is not only delicious but also  healthy and incredibly easy to make. Let me know in the comments below  if you’ll give this recipe a try!

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