Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I have a fish shaped metal grate (domed also) that folds in half and you place the fish inside and lock the handles closed. Works wonders got it somewhere, sometime a long time ago. Used for backpacking in the Sierras.
In response to the last commenter (I know this is a year late) – I just cut slits in a 1lb fillet, stuffed it with relish, and baked it at 400F with a bit of olive oil. About 15 minutes.
You don’t need to get a large fillet and use the kitchen twine, but obviously it doesn’t hurt. Man, this was good!
Looks great!, We love salmon, but I don,t have a grill in my apartment. Can I bake this in the oven or on a griddle type grill?
I don’t recommend cooking the whole salmon on a griddle grill inside; it would smell up your kitchen too much. You can easily bake the salmon, you might want to search online though for a baked whole salmon recipe. ~Elise
This looks great. I just need to find a good source of fresh fish. It seems most of the stuff in our local grocery stores is frozen before it gets to the display case.
If you have an Asian market in your area, I would try there. Asian markets tend to have the freshest fish at a good price. ~Elise
Got to try this last night.
Living near the Pike Place Market, in Seattle, this recipe was a great excuse to use the public market to its fullest potential. I often pass it up for the traditional supermarket, or a corner store, forgetting how really wonderful it is.
As for my results, they were fantastic. The relish was so delicious, I had trouble not picking at it before I got to stuffing my wild-caught Coho. I served it w/ some steamed green beans, and a rough-chopped braised carrot/chanterelle/onion mixture.
The only thing I would have changed is this – next time I will certainly have my own homemade preserved lemons. I had to refrain from shouting “That is highway robbery!” when I first saw the price.
So thanks for the inspiration to use our gem of a public market. And keep up the great work Elise. You are the best!
Nice relish to go with that salmon! Wild are a little easier to get done fast, but farmed salmon — because they tend to be a bit fattier — are more forgiving if you mess up.
As for peeling off the crispy salmon skin, it’s my favorite part! I just made salmon skin cracklins with smoked paprika the other day.
Lovely way to cook salmon. I wonder if one could use fresh lemon instead of preserved for the stuffing.
I would use just lemon zest, and some of the lemon juice, not the whole lemon. The inner peel and the membranes separating the segments can be quite bitter. ~Elise
Neat trick I learned, that could be useful here. To oil your grill, stab half a lemon (or whatever) with a grill fork, cut side down. Dip the lemon in oil, and you’ve got a neat little basting brush.
I just bought a whole salmon and was ready to cut it into steaks, but your idea looks great I’ll give it a try. I especially loved the lemon topping. Did you have to cut the head off?
We just bought ours cut in half like that. If you have a whole fish I would keep the head on. The cheeks are really good. ~Elise
Do you think this recipe would work for any other kinds of fish?
I have had some adventures with grilled salmon. This was whole grilled salmon stuffed with tangerines, onion, dill, ginger, and brown sugar.
Also, don’t forget grilled salmon heads! The head/cheek has some of the most tender and flavorful meat on the salmon.
I have also stuffed salmon with young asparagus and dungeness crab prior grilling. Delicious.
Finally, in this season of fresh heirloom tomatoes, grilling a salmon open faced and covered with slices of tomato and a generous helping of dill can be quite spectacular.
Fish heads, fish heads, rolly polly fish heads, fish heads, fish heads, eat them up yum. ~Elise