How Do You Grill A Whole Salmon?
I’ll be honest: Grilling a whole salmon is more than a little tricky. It’s much easier to fillet the fish and grill the individual fillets. But a whole grilled salmon can be an amazing sight. It’s sure to enthrall your guests. You’ll need a grill whose grate is long enough to accommodate the whole fish; keep in mind you’ll need to roll it from front to back. One salmon serves at least 15 and as many as 30 people. Start by purchasing the freshest whole salmon you can find. It will be expensive. Make sure it’s completely packed in ice, doesn’t have too strong an odor and has eyes that are clear and full. Check the gills, too, to make sure they’re bright and red. At home, cut away all the fins except the tail. Store the salmon on ice until 30 minutes before cooking, then remove it and let it rest at room temperature. Rinse and dry the herbs, and combine them in a bowl. Melt the butter in a saucepan over low heat. When the butter melts, skim off the dairy foam that rises to the surface. Ad
