A whole salmon looks pretty flash for the crowd, but is really very easy to prepare. Cooking time is going to vary depending on the on the size of the salmon. This fish was a 1.4kg baby salmon. If you have the hood of the BBQ down while you cook, it’s going to be done faster. If the BBQ isn’t your thing, this recipe is perfect in the oven too. A temp of 180 degrees fan-bake will do it, and a fish of this size will take 20-30 minutes depending on your oven.
- 1 whole Salmon (scaled and gutted)
- Aluminum Foil
- Baking Paper
- Flaky Sea Salt
- Freshly Cracked Black Pepper
- ½ small White Onion (thinly sliced)
- ¼ Bulb Fennel (thinly sliced)
- 2 cloves Garlic (thinly sliced)
- ½ Lemon (thinly sliced)
- 100g Butter
- Dill Fronds, handful (chopped)
- 100ml White Wine
- ½ Lemon (juice of)
- Lemon wedges
- Cut a piece of aluminium foil big enough to wrap the whole salmon (you might need two pieces depending on the width of your foil).
- Lay the foil flat on a large baking tray.
- Lay a piece of baking paper, the same size as the foil, on top of the foil. This will prevent the fish from sticking as it cooks. Set the tray aside.
- Pre heat BBQ to a medium high heat.
- Rinse the salmon inside and out using cold running water. Pat dry with paper towels (including the cavity).
- Place the salmon onto the lined baking tray.
- Using a knife, carefully make three evenly spaced diagonal slits on the side of the fish. Try to make the slits the same width and depth, and deep enough to stuff with some of the filling mix later.
- Rub olive oil on both side of the fish, season well, and set aside on the tray with the cut side of the fishing facing up.
- Add the onion, fennel, garlic, sliced lemon and chopped dill to a mixing bowl. Cut the butter into cubes and add to the bowl. Add white wine and lemon juice, season well and mix.
- Stuff the dill & fennel mix inside the cavity of the fish. Some of the mix will fall out, and the liquid will spill onto the baking paper – this is fine. Also insert some of the filling into the 3 incisions on the topside of the fish.
- Fold the baking paper and foil over the fish to make a well-wrapped parcel. Ensure it’s not too tight, but firm enough for the liquid not to leak out.
- Transfer the fish onto the BBQ plate and cook for 10-12 minutes each side. Try not to pierce the foil as you flip the fish. Once the fish is done, remove from the heat and open the foil parcel to let some heat out and prevent the fish from overcooking.
- Transfer to a large platter and garnish with lemon wedges. It can be eaten hot or cold and goes great with a simple salad and boiled new potatoes. Enjoy!