Serves 12
55 min
Whole Barbecued Salmon
Recipe GLPR1f2a4d8b7d789b
A show-stopping whole salmon seasoned simply with salt, herbs, garlic, and lemon, then grilled until the flesh is tender and moist. This impressive centerpiece yields succulent, flaky salmon perfect for serving a crowd. The herb and lemon stuffing infuses the fish with bright, aromatic flavors as it cooks.
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Ingredients
4½ lbs Whole salmon (4-5 lbs), gutted with head, scales, and fins removed
3 tbsp Avocado oil
2 tbsp Coarse sea salt
5 large leaves Fresh basil leaves
1 sprig Fresh thyme sprig
3 cloves Garlic cloves, peeled and sliced
1 Lemon, sliced
Directions
Preheat your grill or oven to 350°F. Rinse the whole salmon thoroughly under cold water and pat it completely dry with paper towels. Lay several layers of aluminum foil on your work surface and place the salmon on top.
Brush the exterior of the salmon generously with avocado oil on all sides. Sprinkle the coarse sea salt liberally over the entire surface of the fish, including the sides and belly.
Using a sharp knife, make diagonal shallow slashes on both sides of the salmon, cutting only about 1/2 inch deep into the flesh without cutting all the way through to the bones.
Stuff the cavity of the fish with the fresh basil leaves, thyme sprig, sliced garlic cloves, and lemon slices, distributing them evenly throughout the interior.
Close the cavity securely using kitchen twine, metal skewers, or by wrapping the aluminum foil tightly around the fish to seal it.
Place the wrapped salmon on the center of your preheated grill, skin-side down. Cook for 35-40 minutes, carefully turning the salmon once halfway through cooking, until the flesh reaches an internal temperature of 145°F at the thickest part.
Remove the salmon from the grill and allow it to rest for a few minutes. Peel away the skin and carefully flake the flesh from the bones using a fork or knife.
Transfer the cooked salmon to a serving platter and serve while still warm, distributing the flaked meat evenly among 12 portions.
