WHOLE SALMON WITH LEMON AND DILL
Recommended Pellets: Mesquite or Alder
Prep Time 15 minutes
Grill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 People
Ingredients
- 7-9 Pounds Salmon Whole Salmon With Head Removed
- 1 Bunch Fresh Dill 2 Tablespoons Chopped the remaining in sprigs
- 2 Lemons thinly sliced and seeded
- 1 clove garlic Finely Minced
- 6 tbsp Butter Melted
Instructions
Preparation
- Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape. Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out
- Make 4 or 5 diagonal slashesto the body on each side of the fish
- Stuff the cavity and slashed with the lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter
- Brush the fish on both sides with some of the mixture. Season the fish generously on both sides with salt and pepper
- Place the fish on aluminium foil-wrapped cardboard
Cooking
- Place salmon on its cardboard in the middle of the grill and cover the grill.
- Grill salmon until cooked through, 45 minutes to 1 hour
- Baste salmon with the garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for doneness, press fish with your finger, it will break apart into clean flakes when done.
Post Cooking
- Transfer the fish to a large platter;Re-season the salmon with salt and pepper
- Re-season with salt and pepper
- To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections. Remove the bones and cut the fish crosswise into serving portions.
WHOLE SALMON WITH LEMON AND DILL
Recommended Pellets: Mesquite or Alder
Prep Time 15 minutes
Grill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 People
Ingredients
- 7-9 Pounds Salmon Whole Salmon With Head Removed
- 1 Bunch Fresh Dill 2 Tablespoons Chopped the remaining in sprigs
- 2 Lemons thinly sliced and seeded
- 1 clove garlic Finely Minced
- 6 tbsp Butter Melted
Instructions
Preparation
- Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape. Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out
- Make 4 or 5 diagonal slashesto the body on each side of the fish
- Stuff the cavity and slashed with the lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter
- Brush the fish on both sides with some of the mixture. Season the fish generously on both sides with salt and pepper
- Place the fish on aluminium foil-wrapped cardboard
Cooking
- Place salmon on its cardboard in the middle of the grill and cover the grill.
- Grill salmon until cooked through, 45 minutes to 1 hour
- Baste salmon with the garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for doneness, press fish with your finger, it will break apart into clean flakes when done.
Post Cooking
- Transfer the fish to a large platter;Re-season the salmon with salt and pepper
- Re-season with salt and pepper
- To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections. Remove the bones and cut the fish crosswise into serving portions.
