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Grilled Whole Salmon with Preserved Lemon Relish
Grilled Whole Salmon with Preserved Lemon Relish
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Grilled whole wild salmon stuffed with zesty preserved lemon relish.
Ingredients:
  • One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed
  • Olive oil
  • Fresh squeezed lemon juice
  • Relish Ingredients
  • 2 whole preserved lemons , rinsed of excess salt, seeds removed, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped shallots
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon lemon juice
  • Ground black pepper
Instructions:
  • Make your zesty lemon relish by mixing all the relish ingredients in a small bowl.
  • Preheat grill for gentle, indirect cooking.
  • Ensure the fish is scaled, rinse, and pat dry: Confirm the salmon's skin is scale-free. If not, use the edge of a large spoon to scrape off any remaining scales by gliding from tail to head. Work over a sink to contain any flying scales. Rinse the fish with cold water and pat dry.
  • Prepare the salmon for grilling: Create 1-inch deep diagonal cuts spaced 1 1/2 to 2 inches apart on the sides of the salmon. Fill the cuts and cavity generously with relish. Drizzle lemon juice over the fish and coat with olive oil to prevent sticking. Secure the salmon by tying it with kitchen string for grilling.
  • Preheat grill. Oil grill grates with tongs and a folded paper towel. Grill salmon on indirect heat for 20-30 min, turning halfway. Aim for 350°F-375°F on the grill. Check for doneness with a meat thermometer - fish is ready at 130°F. Remove skin if it comes off easily. Serve with fresh relish. Enjoy!

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