A variation of the recipe Baked Salmon in the Swimming Position. In this recipe, the whole salmon is baked in foil. There are several advantages for baking the fish is a "swimming position". It cooks more evenly, and is easy to skin on both sides. A whole salmon baked on its side cannot be skinned on both sides without inverting the whole fish. Such a delicate process is not advisable.

Serves 6

one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
1 tablespoon fresh dill, chopped
2 cups dry white wine
2 tablespoons olive oil
for garnish: lemon baskets and fresh parsley

PREPARATION
Preheat the oven to 450 degrees.
The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Pat dry. Sprinkle the cavity of the fish with salt, pepper, and dill. Brush skin with oil.
Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil, extending over sides of baking pan.
Measure the salmon across at its thickest part. Place the salmon on the foil in the "swimming position". Pour white wine over. Fold long edges and ends of foil over fish, making a double fold to seal.
Bake 15 minutes per inch thickness. When the salmon is done, remove from the oven.
Pull back foil on upper side. Peel away skin on both sides of the fish. Scrape off the dark fatty layer adhering to the flesh.
To transfer the whole salmon on a serving tray or platter, use two or more wide spatulas. Slide a spatula under the entire length of the fish to make certain it does not adhere to any part of the foil. Slide spatulas under the head and the tail end and higher.
Lift off and transfer the whole salmon onto a serving tray or platter. Cover the fish with foil.
Strain the pan juices in a small, heavy saucepan. Reduce the juices to one cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley.
PRESENTATION
Starting at tail end, use a fish knife and fork to loosen fillet. Cut into serving size portions. Slide knife between the fillet and bone to remove the portions. Arrange each portion in the center of warm plates. Before serving the bottom fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece. Bottom fillet is now boneless and easy to lift into serving size portions. Spoon the sauce over salmon. Serve with small parsleyed potatoes, and vegetables.