Whole Salmon Roast
The most important rule when roasting a whole salmon is take your time. Grills can be finicky, and the fish is expensive: there are no mulligans. That being said, because the fish is so big and the skin protects the flesh, it’s hard to overcook it, so don’t stress too much.
Serves 8-10
INGREDIENTS
1 whole salmon, scaled and cleaned
Salt
Olive oil
Fresh herbs, washed (like thyme, marjoram, parsley, and dill)
Aromatics (green onions, garlic, sliced citrus)
METHOD
Light the grill. If using a charcoal grill, we recommend using a chimney starter.
Season and tie the fish. Make sure the guts are fully cleaned out (you can wipe out the cavity with a paper towel). Season the fish liberally with salt, inside and out. Stuff the cavity with the herbs and aromatics. Tie the fish shut using kitchen string (3 bands should do it). Cover the fish in a thin layer of oil (excess oil will cause the grill to flare up).
Grill. If using a charcoal grill, make sure the charcoal has burned down a little. We want strong coals, not a roaring fire. Position the charcoal so it covers only one half of the grill, so if the skin begins to burn before the fish is done, you can move it to the cool side. Position the fish on the grill over the coals. Cover and grill until the skin is crisped up on both sides and the internal temperature of the salmon is 125°F. Make sure to temp the thickest part of the fillet.
Plate. Allow the salmon to rest for 10 minutes before cutting into it. Cut out sections of the fillet, cutting perpendicular and down to the backbone, then turning and sliding the knife or spatula along the backbone. Lift out the portion. It’s impossible to avoid all the pin-bones, so warn your guests. Serve with green sauce, potato salad and grilled summer vegetables. Serve immediately.
FURTHER READING
