Whole Barbecued Salmon

Living in the Pacific Northwest has its highs and lows. The lows are obvious—months of rain, endless grey—but the highs more than make up for it. We get the kind of scenery that stops you mid-walk and the kind of food that makes summer and fall feel like one long, delicious festival. Some of the best food we have here comes from the water itself.

Growing up on Vancouver Island as the daughter of a salmon fishing guide (my incredible mother), I was spoiled for choice. I got to taste every species that swims through these waters: Chinook (spring, king—take your pick), chum, sockeye, coho, pink, and even the mythical Tyee, those massive 30-pound-plus chinooks that feel like catching a small whale. I’ve eaten them every way you can imagine—smoked, raw, filleted, grilled, canned, frozen, tea-brined—you name it.

I adore salmon.

And until recently, the only thing I hadn’t done was cook one whole, on the barbecue. That changed with this recipe—simple, gorgeous, and shockingly easy. It’s the kind of dish anyone can make, whether you’re a weekend grill warrior or a complete beginner. The result? Salmon that flakes at the touch of a fork, smoky from the grill, kissed with salt and lemon. It tastes like summer by the sea.

One 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

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 10 -12 servings

Ingredients Method

Ingredients

  

• 1 4-5 lb 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

Method

 

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.