Salmon Whole Standing

Ask your fish monger to not only gut it but also scale it and cut off the fins. Leave the tail in tact for presentation.

Preheat oven to 400u00b0F.

Stuff the cavity with the celery tops, green onions, lemon slices and ginger.

Now, to make it stand up, wad a piece of tin foil as long as the opening and stuff it in the bottom.

Stand your salmon up on a piece of heavy tin foil longer that it is. If your tin foil is very wide, put another piece over top and seal after adding a few splashes of wine. If your foil is narrow, attach a piece to each side and the seal up the center. Don't wrap the tin foil in a manner that is comes in contact with the fish skin if you intend to serve it with the skin on.

Bake for 35-45 minutes for a 9 lb salmon. Adjust a bit for size. You can peak in the top and insert a fork to test for doneness.

Open and transfer to a large cutting board or platter for serving.

My preference is to take all the skin off, except the head and tail. It will come off easily. Garnish at will.

Serve with Recipe #253235 and/or sour cream.