Ingredients
Units
Scale
- 3-4 lb Wild Alaskan Salmon (whole, head removed)
- kosher salt
- 2 sliced lemons
- 1/2 sliced onion
- 1/4 cup flour
- 1/4 cup olive oil (additional oil for grill)
- few sprigs of rosemary (or dried)
- few sprigs of thyme (or dried)
Instructions
- Begin by patting the fish dry using papertowels, both inside and out.
- Generously salt the entire fish with kosher salt, inside and out.
- Stuff the cavity of the fish with lemons, onions and herbs. Give a sprinkle of additional salt and drizzle of olive oil.
- Cut 3-4 strands of butcher twine. Begin by sliding once strand under the fish and tie tightly. Repeat with the other 2-3 strands until the aromatics are snug. Trim any excess string.
- Cut 2 slits on each side of the fish and insert a small slice of lemon.
- Generously flour the entire fish. Then generously oil both sides.
- Light grill and set to medium-high (about 400 degrees). Coat the grill grates with additional oil until they are shiny.
- Place fish down toward front of the grill and cook for about 10 minutes (each inch of fish needs 10 minutes).
- After 10 minutes, the fish should flip easily. Flip and cook for another 8-10 minutes.
- Remove from grill, snip string and enjoy! The center spine of bones should come out easily. Section out fillets and squeeze additional lemon or any side sauce with the fish.
Notes
Leftover fish is great to use in salads or to make salmon cakes. Use within 3 days.