That Sugar Movement


Whole Roasted Salmon

  • Whole Roasted Salmon - Serves Serves: 6-8
  • Whole Roasted Salmon - Prep Time Prep Time: 10
  • Whole Roasted Salmon - Cook Time Cook Time: 1 hour 45 mins

Contains dairy

Look no further if you’ve ever been unsure about cooking a whole fish. This method is (pretty much) foolproof and will result in moist fish without you having to operate the stove nervously. You’ll also find that buying a whole fish can be surprisingly affordable, with the added benefit of looking pretty impressive when you bring it to the table. A perfect dish for the Christmas feasting table!


  • 1 1/2kg - whole salmon (ask your fishmonger to clean it for you, they’ll happily oblige)
  • a bunch of fresh herbs like tarragon and rosemary or parsley and dill
  • half a fresh lemon
  • 30g - butter


  1. Preheat the oven to 150°C or 130°C fan-forced.
  2. Pat the salmon dry with a paper towel.
  3. Put the herbs in its cavity along with half a lemon and a third of the butter.
  4. Place the salmon on a large sheet of foil; you may have to use two bits overlapping each other to make it big enough.
  5. Smear the rest of the butter on top of the fish.
  6. Wrap the salmon loosely in the foil, but ensure it’s well sealed.
  7. Put in the oven on a tray and bake for 1 hr 45 minutes. If your oven is small, you may need to curl the tail up to fit; don’t worry about this!
  8. To check the fish is cooked, carefully pull a bit of skin back and use a fork to tug at the flesh. It should easily pull away from the bone.

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That Sugar Movement