Quick answer
A showstopper for a crowd: a whole wild sockeye stuffed with lemon and herbs, grilled or oven roasted.
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Cooking a whole salmon is easier than it looks. The skin and bones keep the fish moist, and lemon and herbs inside flavour it from within.
Serves: 6 to 8 | Prep: 15 minutes | Cook: 30 to 40 minutes
Ingredients
- 1 Wild Sockeye Salmon, Whole (cleaned), thawed
- 2 lemons, thinly sliced
- 1 bunch fresh dill and a few sprigs of parsley
- 4 cloves garlic, sliced
- 3 tbsp olive oil
- Coarse salt and black pepper
Method
- Thaw the fish in the fridge for 24 to 36 hours. Rinse inside and out and pat very dry.
- Heat the grill to medium (about 400°F), or the oven to 425°F (220°C).
- Make 3 or 4 shallow cuts on each side of the fish. Rub all over with olive oil, salt and pepper, including inside.
- Fill the cavity with lemon slices, garlic and herbs.
- Place on an oiled grill (or a fish basket, or a lined baking tray in the oven). Cook for 15 to 20 minutes per side on the grill, or 30 to 40 minutes in the oven without turning.
- It's done when the thickest part flakes easily and reaches 70°C (158°F). Rest 5 minutes, then lift the flesh off the bones in portions.
Tips
- A fish basket makes flipping on the grill much easier.
- Leftovers make excellent salmon salad or salmon cakes.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F).
