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1
Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones.
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2
You should have about 7 pounds of salmon.
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3
Preheat the oven to 500 degrees F.
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4
Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally.
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5
Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender.
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6
Taste for salt and pepper.
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7
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper.
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8
Spread the fennel filling over half of the salmon.
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9
Pull the other half up and over the filling, enclosing it.
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10
Tie the salmon every 2 inches with kitchen string to secure the stuffing.
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11
Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it.
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12
Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness).
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13
Do not overbake!
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14
Allow to cool slightly, then remove the strings.
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15
To serve, cut into thick slices with a very sharp knife.
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16
This salmon is delicious hot or at room temperature.
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17
Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon.
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18
Refrigerate until ready to roast.
