whole roasted salmon still tied with string and stuffed with lemon on a wooden platter

Easy Whole Roasted Salmon with Black Garlic

Here's how to cook a whole salmon in the oven with subtle black garlic flavours that enhance, not overpower. Stuffed with lemon and herbs and seasoned with black garlic, this is a healthy recipe with delicious aromatics that is easy to pull off.

The salmon will need to be scaled and cleaned (meaning no guts). We remove the head so it is easier to work with.

Seasoning a whole salmon is important, so Neudorf Black Garlic Everyday Seasoning is perfect for this kind of dish. You'll want to be generous so it is well seasoned all over, inside and out. If you don't have the Everyday Seasoning, Black Garlic Sea Salt and pepper will do just as well.

Other black garlic salmon recipes you might like:

Black Honey Glazed Salmon

Salmon with Asian Marinade

Easiest Salmon Fillets with Black Garlic Honey

Black Garlic Poke Salmon Bites

Easy Whole Roasted Salmon with Black Garlic

Teena Jelsma

Cuisine

European

Category

Dinner

Cooking a whole salmon with black garlic is easier than you might think! If your whole fish is already scaled and cleaned (gutted) the prep time is quick, and the result are tasty with fresh aromatics through your fish.

Easy Whole Roasted Salmon with Black Garlic

Ingredients

  • 2-3 kg salmon, scaled and cleaned

  • 2- 3 tbsp Neudorf Black Garlic Olive Oil

  • 1 tsp Neudorf Black Garlic Everyday Seasoning or Black Garlic Sea Salt and pepper

  • 1 small lemon, thinly sliced

  • 4 - 6 cloves white garlic, peeled

  • 2 big handfuls of fresh parsley and dill

Directions

  1. Preheat the oven to 220C

  2. Place the fish on foil, on a baking tray, and drizzle in and out with the olive oil, using your hand or a spatula to coat the fish with the oil. You can remove the head, or keep it on - choice is yours.

  3. Sprinkle Everyday Seasoning, or Sea Salt and pepper over the fish, inside and out. Be generous as this will help build the savoury flavour profile of the fish.

  4. Stuff the lemon slices, herbs and garlic into the fish, then secure it with 3 - 4 pieces of cooking twine so the aromatics don’t fall out.

  5. Roast for 20 - 30 mins. You want an internal temperature of 50-60C in the thickest part of the fish.

  6. If you want crispy skin, turn the oven to grill, move the fish higher up in the oven and grill for 3 - 5 mins for golden brown and crispy skin. (Highly recommended!)