Our whole grilled fresh salmon is super easy to make, and more importantly, delicious. Simply add the fennel, lemon and butter and grill to flaky perfection. Serve it with grilled bread and a fresh local green salad for an excellent Oregon meal.
Serves: 6-8
Difficulty: easy
Prep time: 15 minutes
Cook time: 40-50 minutes
Diet: GF
Ingredients
4-5 lb whole fresh salmon (trim tail/fins if desired)
6 T butter
1 lemon, sliced thin
1 fennel bulb, sliced very thinly
1 bunch green onions, ends trimmed, cut to 2” lengths
1 bunch lemon thyme
2 t kosher salt
2 t fresh ground black pepper
2 T extra virgin olive oil
Additional Ingredients:
Sliced artisan bread
Extra virgin olive oil
Green salad/dressing as desired
Steps
Rinse salmon and pat dry. Place salmon on a very large piece of aluminum foil (large enough to completely enclose tightly around fish and filling). Make 5-6 small vertical slits along the outside/skin of the salmon. Stuff a bit of butter, a pinch each of thyme, fennel and green onion in slits. Place a half of a lemon slice in each pocket. Fill the cavity of salmon with remaining fennel, thyme, onion and butter, placing any extra under the salmon. Season all over with salt and pepper and drizzle with olive oil. Wrap tightly in foil, crimping edges together to seal. Place salmon on a hot grill and cook for 40-50 minutes until 140F internal temp and fish flakes easily. Serve immediately with grilled artisan bread drizzled with olive oil and a fresh green salad.
