– 1 4-8 lb wild salmon, scaled and cleaned – 2-3 tablespoons olive oil – 1 teaspoon coarse sea salt, or kosher salt – 1/2 teaspoon fresh ground pepper – 1 lemon, thinly sliced – 6-8 sprigs fresh dill – 4-6 sprigs fresh parsley – 4-6 cloves garlic, peeled
1. Preheat the oven to 425 degrees F. 2. Use paper towels to pat the fish dry, inside and out, then place it on a foil lined baking sheet and drizzle inside and out with olive oil. 3. Sprinkle salt and pepper all over the fish,inside and out. 4. Stuff the inside of the fish with lemon slices, dill, parsley, and garlic, then tie the fish closed with 3-4 pieces of cooking twine.
5. Roast in the middle of the oven for 20-30 minutes, until it has an internal temperature of 130 degrees in the thickest part of the fish. 6. Turn the oven to broil and move the fish up to the top third of the oven. 7. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt.
8. Peel the crispy skin off the fish and munch on it while prepping the rest of dinner, or serve it next to the salmon. 9. Lift the meat from the top side of the salmon and transfer to plates or a serving platter. 10. Remove the skeleton then transfer the bottom half of the meat to plates or a serving platter.