Ingredients: |
Ingredients: 8 to 12 lbs whole, wild-caught, Alaskan salmon
4 tablespoon course salt
1 teaspoon black pepper
3 lemons, thinly sliced
1 bunch dill
Basting Sauce:
Melt 1/4 c. salted butter in a pan
Add 1/2 tablespoon of salt
Add a 1/4 can of beer (3 ounces)
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Directions: |
Directions:Wash salmon, inside and out. Pat dry with paper towels.
Once the fish is dry, using a very sharp knife, slice 3/4 of an inch deep slits that run about three inches long.
Create three to four slits on each side of the salmon.
The slits are used to create an opening from the outside of the fish to get seasoning and basting juices into the meat.
Season the inside of the salmon with salt and pepper. It's important that the salt and pepper are the first seasonings added to the fish. This helps the meat absorb the flavors of the other seasonings added later.
Laying the fish down, put down a layer of dill on the inside of the salmon. Next, take lemon slices and create a layer of lemon. To create a richer flavor, add a few pads of butter on top of the lemon slices. Add another layer of dill over the lemons and close the salmon.
Fill the slits with dill, lemon slices and salt and pepper.
Preheat bbq to 300. You can either place the entire salmon on the grill or add a baking fish tray to hold the salmon.
Baste and flip the salmon every 15 min.
It will take about 45 minutes to one hour to grill. It's done when it's pink on the inside, with the edges cooked (usually looks lighter in color) and the skin is crisp. On an instant-read thermometer, it should be pulled from the grill between 120 degrees for rare salmon and 130 degrees for medium. Let the salmon sit for ten minutes and then serve. |
This recipe for BBQ Whole Salmon is from