Barbecued Whole Salmon
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Recipe is courtesy of Jim Wallace of Parksville, Vancouver Island, British Columbia, Canada. Jim says, "This is his favorite way of preparing a fresh-caught whole salmon. We have also done a King or Spring salmon the same way. The last one we did was 30 pounds. Then you would use more onions etc." More of Linda's great Salmon Recipes and also How To Select, Buy, and Cook Fish.
Barbecued Whole Salmon
1 whole fresh salmon (approximately 5 to 7 pounds), gutted,
scaled, cleaned and patted dry Jim's Tip: You can take the scales off a salmon with a garden hose. Just hose against the scales and they wash off.
Preheat barbecue
grill. Cut the bulb of the onion off each whole green onion, separating the green leaves.
Cut orange into thin slices.
Place dressed salmon
onto aluminum foil (shiny side in) about twice as long as the salmon. Salt and pepper the cavity of the salmon. Using a
sharp knife, cut slits on the outside of the salmon approximately every two inches. In
each slit, place the leaf of a green onion and a slice of orange. Sprinkle salt, pepper,
and thyme leaves over the salmon. Turn salmon over and repeat the above process.
In the cavity of the
salmon, place any leftovers (like of onion bulbs, orange pieces, thyme, and butter). Draw the aluminum foil up over the salmon, gathering the
edges carefully but leaving an opening for the steam to escape. Set the wrapped salmon on
the preheated barbecue grill. Prop the lid open, about ½ inch, with tongs (this allows
the smoke to swirl around a bit and give a little smoked taste to the salmon). Cook salmon
for about 20 to 30 minutes until salmon flakes easily when tested with a fork or until a
meat thermometer registers an
internal temperature registers 140 degrees F. Remove from barbecue grill, remove aluminum foil,
and transfer onto a serving platter to serve. Makes 8 to 10 servings.
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