Prep time: 10 min
Total time: 25 min
- 1 3-4lb wild sockeye salmon
- 2-3 tbsp olive oil
- 1 tsp course sea salt or kosher salt
- 1/2 tsp fresh ground pepper
- 1 lemon, thinly sliced
- 6-8 sprigs of fresh dill
- 4-6 sprigs of fresh parsley
- 4-6 cloves of garlic, peeled
- Preheat the oven to 425 degrees F.
- 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.
- Sprinkle salt and pepper all over the fish, inside and out.
- 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.
- Roast in the middle of the oven for 20 minutes, until it has an internal temperature of 130 degrees in the thickest part of the fish. You will need to go longer if your fish is on the big side.
- Turn the oven to broil and move the fish up to the top third of the oven.
- Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt.
- Peel the crispy skin off the fish and munch on it while prepping the rest of dinner, or serve it next to the salmon.
- Lift the meat from the top side of the salmon and transfer it to plates or a serving platter.
- Remove the skeleton then transfer the bottom half of the meat to plates or a serving platter.
Fisherman’s Market Tuna Pot Pies provide a simple, fast, and delicious dinner. Enjoy wild BC, Albacore Tuna in a flakey pie crust.
Individually sold, frozen and vacuum-sealed for your convenience.
Cook from thawed at 350ºF for 35 minutes.