1 salmon weighing approx. 3 pounds
1 large onion
dill, parsley and other herbs for seasoning
1 tbsp butter (salmon is an oily fish, therefore you can omit the butter. If you are baking dry fish, add some butter)
This method is best suited for baking a whole fish, e.g. salmon. A fish can weigh 3 pounds and more, however a very large fish may not fit a standard over, therefore a weight of approx. 3 pounds is preferable.
1. Remove the innards and discard them. Put the fish on a sheet of aluminum foil large enough to wrap the fish completely.
2. Add the salt, spreading it over the fish. Peel the onion and cut it into semicircles. Cut the lemon into thin circles or semicircles, do not peel. Put the onion and lemon into the fish, spreading evenly. Spread butter evenly, if using. Season to taste.
3. Wrap the fish into aluminum foil. First pull it across the fish, covering completely, then seal and lift the ends. This way the oil does not leak.
4. Bake at 350F for an hour for each 2.5 pounds of fish.
Photo courtesy Audrey Kirchner via Flickr