Whole Roast Salmon with Herbs

Ingredients

• 1.2 kg side of salmon, skin on
• 2 lemons, one sliced, one juiced
• a big handful of dill
• a handful of parsley
• 60 g soft butter
• 2 garlic cloves, grated
• 1 fennel bulb, sliced thin
• 2 tbsp capers

Method

1. Bring it to room temperature

   Take the salmon out of the fridge 20 minutes ahead and pat it dry. Cold in the centre, the thin tail end overcooks long before the thick end is ready.

   20 min

2. Make a herb butter

   Mash the butter with the chopped herbs, garlic, lemon juice and plenty of salt, and spread it over the flesh side.

3. Lay it on fennel

   Spread the fennel and lemon slices on a lined tray and sit the salmon on top. The fennel keeps the fish off the hot metal and perfumes it from below.

4. Roast briefly and hot

   Roast at 200°C for 18 to 20 minutes. It is ready when the thickest part just flakes when pressed and is still translucent at the very centre — it carries on cooking on the tray.

   19 min

5. Finish

   Scatter over the capers and any juices from the tray. Serve warm rather than hot; salmon is at its best a few minutes after it comes out.