Delectable and moist salmon dish that’s not only brimming with the healthy omega-3 fatty acids but is also a delight to the taste buds. A worthy addition to any celebration!
Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper or a piece of foil. Drizzle the part where the fish will rest with olive oil. Combine salt, ground black pepper and garlic powder in a small bowl.
Pat the salmon dry with pieces of paper towels. Cut slits on both sides of the fish (about 2 inches apart). Stuff the belly part with lemongrass (folded to fit) and chopped garlic.
Coat the fish with olive oil then sprinkle with the seasoned salt mixture (both sides including the inside). Stuff the belly part with lemongrass (folded to fit) and chopped garlic.
Roast for 35-40 minutes or longer if your salmon is bigger. Switch to broil for 2 minutes if you want a crisp top. Watch carefully to prevent burning.
Notes
*I buy frozen lemongrass stalks. The leafy top parts are already trimmed and only the aromatic bulb portions are in the package. I let what I need thaw to room temperature on the counter.