Grilled Salmon with Head On
How to grill salmon with the head on.
Ingredients
- 1 whole salmon gutted and scaled.
- salt and pepper to taste
- 1 lemon sliced
- fresh herbs dill or parsley
- olive oil for brushing
Instructions
- Preheat the grill to medium-high heat.
- Rinse the salmon with cold water and pat dry with paper towels.
- Season the inside and outside of the salmon with salt and pepper to taste.
- Stuff the cavity of the salmon with lemon slices and fresh herbs.
- Brush the outside of the salmon with olive oil to prevent it from sticking to the grill.
- Place the salmon on the grill, skin side down, and close the lid.
- Grill the salmon for 15-20 minutes per side or until the internal temperature reaches 145°F (63°C).
- Use a large spatula to transfer the salmon to a platter carefully.
- If desired, garnish the salmon with additional fresh herbs and lemon slices, and serve hot.
Notes
Grilling a whole salmon on the grill can be tricky because it is a large and delicate fish. Handle the salmon carefully to prevent it from falling apart, and use a meat thermometer to ensure it is fully cooked. You can also add additional seasonings and flavors to the salmon, such as garlic, ginger, or spices, to give it more flavor.