Whole Roast Salmon

Ingredients

• 1 4-pound Atlantic salmon (2 1/4 inches at thickest point), scaled and cleaned, gills removed, head and tail on, interior cavity well washed
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons kosher salt
• Freshly ground black pepper to taste
• ½ to ¾ cup white wine

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    682 calories; 45 grams fat; 9 grams saturated fat; 14 grams monounsaturated fat; 12 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 61 grams protein; 166 milligrams cholesterol; 1855 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove fish from refrigerator. With a large kitchen knife cut 3 deep parallel diagonal slashes in each side. Put the fish on a diagonal into a roasting pan 18 by 13 by 2 inches.
2. Rub the olive oil and the lemon juice into both sides of the fish, including the slits, and into the internal cavities. Sprinkle both sides with salt and pepper. Marinate about 1 hour at room temperature.
3. Fifteen to 20 minutes before cooking the fish, put rack in center of oven. Heat oven to 500 degrees. Cook fish 22 minutes. Using two very large spatulas, transfer fish to serving platter.
4. Put the roasting pan on top of the stove over medium-high heat. Add the white wine to the pan. As it begins to bubble, scrape the bottom of the pan with a wooden spoon. Scrape up all the crispy bits. Reduce liquid by half. Use as a sauce with the fish.