Ingredients
- 1 whole salmon, scaled and gutted (about 2 kg/4.5 lb)
- 3-4 handfuls mixed fresh herbs
- 2 lemons, thinly sliced
- 4 green onions, sliced
- 4 tsp fennel seeds, lightly crushed
- 2 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Directions
- Preheat the oven or a covered barbecue grill to 425°F (220°C). Pat the salmon dry and season it inside and out with the salt and pepper. Rub with half of the oil and fill the cavity with half of the herbs.
- Place two large overlapping sheets of baking parchment over two large overlapping sheets of heavy-duty foil. Set the salmon on the parchment and scatter the lemon, green onions, fennel seeds and remaining herbs over and under it. Drizzle with the remaining oil.
- Fold the parchment around the fish, then seal the foil around the parchment to make a secure packet. Do not use newspaper or printed paper for cooking.
- Place the packet on a large rimmed baking sheet or on the covered grill. Cook for 35-45 minutes, depending on the fish's thickness, until the thickest part reaches 145°F (63°C).
- Open the packet carefully, allowing the steam to escape away from you. Rest the salmon for 5 minutes before serving.