King Salmon Baked Whole with Herb Butter
Introduction
King salmon is prized for its high oil content, vibrant colour, and rich flavour. Baking it whole keeps the flesh moist and protects it from overcooking, while a herb butter melts into the fish as it roasts. The result is flaky, tender salmon with deep natural flavour and very little effort. It makes a generous centrepiece for a relaxed dinner.
Use a whole, cleaned fresh king salmon. Gentle heat and a good rest are all it takes to keep it moist.
Ingredients
For 5 servings
- 1whole king salmon1.5-2kg, cleaned and scaled
- 2 tbspolive oil
- salt and black pepperto season
- 1lemonsliced
- 100gbutterunsalted, softened, for the herb butter
- 1 tbspparsleychopped, for the herb butter
- 1 tspdillchopped, for the herb butter
- 1 tspchiveschopped, for the herb butter
- 1 clovegarlicfinely minced, for the herb butter
- 1/2lemonzest, for the herb butter
Utensils
5 items to gather · Tap to tick off
- Lined baking tray
- Mixing bowl
- Sharp knife
- Meat thermometer
- Fish slice or spatula
Cooking Steps
Prepare the fish
Take the salmon out of the fridge 20 minutes before cooking, pat it dry inside and out, and score the skin lightly in two or three places for even cooking.
Season
Rub olive oil over the skin and inside the cavity, season well with salt and pepper, and tuck lemon slices into the cavity.
Make the herb butter
Mix the softened butter with the parsley, dill, chives, garlic, and lemon zest. Spread some inside the cavity and dot the rest over the top.
Bake gently
Bake in a 180°C oven on a lined tray for 20 to 30 minutes, until the centre reaches 50 to 52°C and the flesh flakes easily.
Rest
Remove from the oven and rest for 5 to 10 minutes so the juices settle.
Serve
Lift portions carefully from the bone and serve with the melted herb butter spooned over.
Nutrition
Per Serving
Recipe serves 5Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How long do you bake a whole king salmon? +
A 1.5 to 2kg whole king salmon takes about 20 to 30 minutes at 180°C, plus a 5 to 10 minute rest. Cooking time depends on the thickness of the fish, so check the centre. It is ready when the flesh flakes easily and the internal temperature reaches 50 to 52°C for a moist finish.
What temperature should baked salmon be? +
Pull baked king salmon at 50 to 52°C in the thickest part for a moist, just set centre, then rest it. If you prefer it fully cooked through, take it to around 55 to 60°C, but the higher you go the drier it gets. King salmon's high oil content gives you a little more forgiveness than leaner fish.
Why bake salmon whole? +
Baking salmon whole keeps it moist, since the skin and bones protect the flesh from the heat and hold in the juices. It also makes an impressive centrepiece and is very simple, with the herb butter doing most of the seasoning. A whole fish is more forgiving than fillets, which dry out faster.
Do you need to rest baked salmon? +
Yes, a short rest of 5 to 10 minutes lets the juices settle and the residual heat finish the centre gently, so the fish stays moist when you portion it. Lifting it straight from the oven and cutting in immediately lets the juices run and can leave the flesh drier.
How do you know when whole salmon is cooked? +
Whole salmon is cooked when the flesh turns opaque and flakes easily with a fork at the thickest point, near the backbone. A thermometer reading of 50 to 52°C confirms a moist, just set centre. The flesh should pull cleanly from the bone, which is a reliable sign it is ready.
