My father’s friend gave us two salmon two days ago, and he had cleaned the salmon for us. This is the first time I cooked the whole salmon. I rarely eat whole salmon. Today I am trying it.

I used to see salmon in pink flesh, but the salmon from my father’s friend looks different. So, I google out of curiosity because the flesh looks pinky brown. Here’s what I found. Furthermore, he told us best baked it.

Google: “Australian Salmon have a pinky-brown coloured flesh when raw, which turns pale – almost white – when cooked. They are more like herring than salmonids and the Australian Herring (Arripis georgianus), also known as Tommy Ruff in South Australia, is a member of the same family.”

I had to cut them open so that I can stuff raw garlic and lemon slices, season with salt and black pepper, then rub oil and added a few sprigs of coriander and sprinkle some Italian seasoning to get rid of the fishy smells. Anyway, I am glad to try baking two whole salmon. The salmon turned out good, cooked and goes well with salad. Let’s bake!!!

Ingredients

2 whole small salmon
4 garlic cloves, sliced
1 small lemon, sliced
12 sprigs of coriander, divided
oil
salt
black pepper
Italian seasoning
chili flakes (OPT)
salad
sundried capsicums

Method

Preheat oven 18o degrees C. Cut the kitchen strings ready for tying both the salmon. Bring out salmon to thaw, wash and pat dry with paper towel inside and outside. Line the baking tray with double layers of foil and place the kitchen strings on top of foil. Cut the already cut area to make it easier to stuff the salmon.

Then season with salt and black pepper inside and outside. Next, place the salmon in the middle of the strings. Line garlic and lemon slices on top of salmon followed by sprinkling some Italian seasoning and then lay 6 sprigs of coriander over the top. Drizzle some oil over it.

Tie the strings tightly so that it won’t open up. Before baking, drizzle some more oil. Now put the baking tray in the middle shelf of oven; bake for 15 minutes on one side first then flip both over to the other side. Bake a further 12-15 minutes.

Meantime, wash salad, dry and place in salad bowl. Season with salt and black pepper and drizzle a bit of oil; add sundried capsicums. Now turn to grill function to char the skins a bit. Move up the tray a level close to the grill bars but not too close. Grill for about 5 minutes, when skin is crispy and brown charred. Switch off grill. Remove the tray to a wire rack.

Cut the strings, check that the salmon is cooked by removed all the stuffings. I see it’s not pinky brown but brown to white. Once it’s cooked, I cut open half both. Drizzle a bit more oil and must sprinkles chili flakes. Serve with salad. Enjoy!!!!

https://helenscchin.com/2023/10/05/baked-salmon-with-salad/

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