Whole Barbecued Salmon

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Living in the Pacific Northwest has it’s ups and downs. Mostly the ups have to do with the beautiful terrain and the amazing food available to us from spring through fall. Some of the very best of our sustainable food comes from the waters that surround my Island, Vancouver Island. Growing up the daughter of a salmon fishing guide (my amazing mother), I got to sample every, single available species of salmon in our waters, and there are many: Chinook (aka spring or king)chumsockeyecoho and pink and the ever elusive Tyee (a chinook weighing 30lbs or more). I’ve tried them every which way you can prepare them, smoked, raw, filleted, in steaks, in salad, canned, fresh, frozen, tea-brined, etc. 

Me likey salmon.

The only way I had not personally prepared it was whole barbecued salmon, which I remedied with this wonderfully delicious, simple recipe that’s perfect for beginners to professionals.

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What I am not a big fan of when it comes to salmon, or any seafood species for that matter, is the clean up. There is nothing worse than buying expensive seafood, preparing it, eating it’s deliciousness and then having to deal with it’s stinky leftovers.

What better way to deal with all the stank, then to throw it all into the dishwasher and let it do the work?

This is my last post about my beautiful, fabulous, amazingly quiet KitchenAid Dishwasher. So I hope you’ve gotten a good idea, after all my posts about it, of how it works, what I love and what I somewhat, kinda-sorta dislike about it. So let’s recap what I do love about it:

  • Industry leader with amazing customer service
  • Whisper Quiet
  • Even packed to the BRIM, it still comes out clean
  • Dries even those annoying little pockets of water on the bottom of upside down mugs!

What I don’t love about it:

  • Typical smudgy stainless steel door (but easily comes clean with a little elbow grease)
  • Does not always completely dissolve the soap tabs (I recommend buying a liquid detergent over pods…even for laundry. Man, I hate those things.)

So all in all, I HIGHLY recommend this dishwasher. It is beautiful, sleek, does what it’s supposed to very well and in a quiet and unobtrusive way. There’s really nothing better out there, in my humble opinion. The load that’s featured in these pictures came out spotless, dry and perfect. The best part of all? My electric bill has only gone down since getting it. Yay!

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So I must say thank you to KitchenAid for the beautiful piece of art now residing in my kitchen that does all the work that I absolutely hate to do. So thank you a million times over! And thank you, dear readers, for reading along on these advertorial escapades. I know that not everyone loves reading advertising in the form of blog posts, but they help keep this blog alive and without them I would have to shut ‘er down.

But now, on to this delicious fish!

barbecued salmon3-2One year ago: Sweet and Salty Coconut Chips
Two years ago: Paleo Fruit Crisp
Three years ago: Peach and Blackberry Upside Down Cobbler
Four years ago: Heirloom Tomato and Polenta Tart
Five years ago: Idle Hand Bars (Sweet & Salty)

Whole Barbecued Salmon

Rating: 41

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10-12 servings

Ingredients

  • 1 4-5lb salmon, whole (gutted, head, scales and fins removed)
  • 1 lemon, sliced
  • 1 sprig fresh thyme
  • 4-5 large fresh basil leaves
  • 3 cloves garlic, peeled and sliced
  • 2 tbsp coarse sea salt
  • 2-4 tbsp avocado oil
  • You will also need some kitchen twine or metal skewers

Instructions

  1. Preheat oven or barbecue to 350°F.
  2. Rinse fish, pat dry and lay on several layers of aluminium foil. Rob outside of fish with oil and season with generous amounts of salt.
  3. Slash the flesh on the outside (both sides), cutting down about 1/2" deep.
  4. Stuff the herbs, garlic and lemon slices into the cavity.
  5. Close the fish with the twine, the skewers or by wrapping the aluminium foil tightly around it.
  6. Lay on the center of the preheated grill for 35-40 minutes, turning once.
  7. When done, peel the skin off and flake the flesh away from the bones. Serve.
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