Grilled Whole Salmon
Whole Salmon - Fresh
Freshly Ground Pepper
Dulcet Lemon, Mustard & Dill Sauce
1. Wash the salmon under cold water and pat dry with paper towels.
2. On a flat working surface using a sharp knife, make several deep cuts into the thickest part of the fish down to the bone on each side. This helps the fish cook more quickly and evenly.
3. Season the whole fish, inside and out including the slits, with sea salt and freshly ground pepper.
4. Drizzle and rub or brush a liberal coating of the Lemon, Mustard & Dill Sauce inside the cavity as well as outside of the fish to prevent it from sticking to the grill.
5. Stuff with thin slices of lemon, onion, and a healthy dose of fresh dill.
6. Secure in place with cotton string.
7. Now it’s time to fire up your grill.
8. Grill the fish with the lid on and grill vents open over medium-high heat for approximately 10 minutes per side – or longer depending on the size of your catch. A thermometer inserted into the thickest part of the fish should read between 135-145. The salmon will keep cooking after it is taken from the grill, so better to take it off too soon than too late. Using a large metal spatula or two, carefully lift the fish off the grill and on to your favorite platter.
9. Grilling vegetables along with your fish is delicious, super simple, and looks stunning plated around the whole salmon. Just toss them with a little oil and throw them on the grill with your fish.
10. Serve your salmon with a little Lemon, Mustard & Dill Sauce on the side for dipping and fun.
This is truly an everyday easy dish with gourmet gravitas. Grill up an extra salmon while you’re at it for Sunday Salmon Cakes! Or Salmon Pasta Salad for a light, delicious dinner.