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
Recipe Type:
Salmon,
Seafood,
Orange,
Barbecue and Grilling
Yields: 8 to 10 servings
Prep time: 15 min
Cook time: 30 min
Ingredients:
1 whole fresh
salmon (approximately 5 to 7 pounds), gutted, scaled, cleaned and patted dry
Green onions
1 large orange, unpeeled
Salt and coarsely-ground pepper
Fresh
thyme leaves, finely chopped
2 tablespoons butter
Jim's Tip: You can take the scales off a salmon with a garden hose. Just hose against the
scales and they wash off.
Preparation:
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 (onion bulbs, orange pieces, and thyme), and the 2 tablespoons 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.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Makes 8 to 10 servings.
