Barbecuing a Whole Salmon
Rate the Whole Salmon Recipe
Grilling an Entire Salmon
Grilling an entire salmon is easy and will feed a large dinner party. A whole salmon is the entire fish in one piece that has been cleaned. It usually comes with the head removed, but some fish markets sell it with the head. The ideal size for barbecuing is between eight to twelve pounds.
If you are interested in smoked salmon, I would try this recipe.
What Type of Salmon is the Best to Grill?
In this recipe, we grilled a Copper River Salmon that was a little under eight pounds. Wild-caught salmon from Alaska is the "Best Choice", according to Monterey Bay Aquarium's Seafood Watch program and the Marine Stewardship Council. Alaskan Pacific Salmon is managed very well; officials keep a close watch on the salmon ecosystems as well as the fisheries. Look for Alaskan, wild salmon with the following names: Chinook, Coho, Chum, Keta, King, Pink, Red, Silver & Sockeye Salmon, Sake.
If possible, don't choose farmed Atlantic Salmon; it is under the "avoid" category.
Cook Time for Barbecued Whole Salmon
Ingredients
- 8 to 12 lbs whole, wild-caught, Alaskan salmon
- 4 tablespoon course salt
- 1 teaspoon black pepper
- 3 lemons, thinly sliced
- 1 bunch dill
Washing the Salmon
Run the entire salmon under cold water and thoroughly rinse the inside and outside of the fish. Pat it dry on the inside and outside with paper towels. Dispose of the paper towels once the fish is dry.
Slice Slits in the Outside of the Salmon
Once the fish is dry, using a very sharp knife, slice 3/4 of an inch deep slits that run about three inches long as shown in the photo. Create three to four slits on each side of the salmon.
The slits are used to create an opening from the outside of the fish to get seasoning and basting juices into the meat.
Add Salt and Pepper to the Inside of the Salmon
Using the salt and pepper, season the inside of the salmon. It's important that the salt and pepper are the first seasonings added to the fish. This helps the meat absorb the flavors of the other seasonings added later.
Add the Dill and the Lemon to the Salmon
Laying the fish down, put down a layer of dill on the inside of the salmon. Next, take lemon slices and create a layer of lemon. To create a richer flavor, add a few pads of butter on top of the lemon slices. Add another layer of dill over the lemons and close the salmon.
Fill the slits with Seasoning
With the salmon closed, add the following to the slits on the outside of the salmon:
- Salt and pepper
- A little dill
- Lemon slices
Repeat these steps on both sides of the salmon.
Put the Salmon on the Grill
Preheat the barbecue to 300 degrees. This recipe was tested on gas grills, charcoal grills, and Kamados (including a Big Green Egg). Unlike other barbecue recipes, this barbecued salmon works well on all grill types because the salmon meat is very lean and has minimal drippings.
You can either place the entire salmon on the grill or add a baking fish tray to hold the salmon.
Baste and Flip the Salmon Every 15 Minutes
To make the basting sauce:
- Melt 1/2 of a cube of salted butter in a pan
- Add 1/2 tablespoon of salt
- Add a 1/4 can of beer (3 ounces)
Every 15 minutes brush basting sauce on the salmon and flip the fish.
Flipping an entire salmon is a bit tricky. Use two cardboard paddles that are about 12 inches long and 6 inches wide covered in tinfoil. As shown in the photo, slide one of the paddles under the salmon and use the other paddle to flip the salmon gently over. Be as gentle as possible; salmon can be flaky and easily fall apart.
Serving Grilled Whole Salmon
A whole salmon will take about 45 minutes to one hour to grill. It's done when it's pink on the inside, with the edges cooked (usually looks lighter in color) and the skin is crisp. On an instant-read thermometer, it should be pulled from the grill between 120 degrees for rare salmon and 130 degrees for medium. Let the salmon sit for ten minutes and then serve.
How to Cut a Whole Salmon for Serving:
- To create fillets, take a very sharp knife and, starting at the end of the fish, slice the meat away from the bone in one large sheet. Start at the head and move the knife to the tail. The knife must be very sharp.
- To create steaks, take a large sharp knife and slice all the way through the fish across the width about every 1/2 inch.
The Whole Salmon Barbecued Dinner
An entire salmon that is eight to twelve pounds will serve a group of 12 to 20 good eaters. Recommended side dishes include:
- Fresh corn on the cob
- Roasted asparagus
- Fresh bread
- Green salad
Questions & Answers
Comments
I cannot wait to try this recipe. Thank you for the amazing information on how to achieve the perfect Salmon dinner.
Next time you throw a salmon on the BBQ, let me know. I'll be over on the first plane
This page made me hungry, LOL. I haven't had a whole BBQ'd salmon for years...
yummy
That salmon looks extra delicious, great job :)
- Author
Try reducing the heat and using a stone (similar to a pizza stone) to shield the direct heat. Putting a little oil down on the stone will also help. Then grill the fish on the stone. Many barbecuers only grill fish this way.
I've found it really hard to keep the temp. down enough so that it doesn't burn on the outside but stay raw in the middle!
- Author
I've done trout wrapped in foil, but not salmon. I'll give it a shot.
Looks mouth-watering. As an alternative, have you tried the 'back-woods' method ?. Prep the fish as in your hub, but instead of grilling, wrap fish in wet newspaper (or tin foil) and place on a fire. This will steam the fish in it's own juices.
Before anyone asks, the newspaper needs to be wet to stop it burning.
Really need to try this summer...
Grilling a whole Salmon, sounds amazing…
Never tried this... But would love to. Pinning this Hub for reference.
Oh my goodness. Everything about this, from the language to the images to the directions -- all pretty incredible. Can't wait to make this!
Just delicious. We love to cook a whole salmon for a group of friends and family after an awesome weekend of fishing. This is a wonderful way to do it and have an impressive presentation.
This is a simple yet elegant idea for feeding a crowd. I like the step-by-step photos since handling and cooking a whole fish can be overwhelming for those who don't have experience with it. Salmon is my favorite fish, so I personally would love to try this! Voted up and shared.
This is surely to be delicious! I love barbecues but I haven't tried grilling a salmon nor eaten a grilled salmon, but it's a nice idea you have. Thanks for posting. :)
Wow! staring at your pictures made me hungry. Great hub, voted up! looking forward trying it sometimes.
I love the idea of grilled salmon, Paul, though I have never tasted it, as we quite simply don't get the weather here in Scotland to arrange outdoor grilling. Where it is done, it's always as a last minute arrangement, with fresh salmon not always available. I agree with you absolutely that it should never be frozen.
I hope you don't mind me asking but I am curious as to why you removed the head from the salmon prior to cooking it, or did you perhaps buy it that way? I would usually cook any whole fish with both the head and tail intact, to help the fish keep its shape. There is also an incredibly tasty little bit on trout and salmon that not a lot of people know about and which must be classed as a chef's privilege. It is right on the top of the snout/nose and is plucked off after cooking between the thumb and forefinger. An old gamekeeper once told me the name for it but I'm afraid I can't remember. Feel for it and you'll find it.
Have you ever tried salmon cooked in a fish kettle/poacher? Due to the nature of the cooking process, the salmon is eaten cold but it is so moist, so tender and so delicious that the wait is more than worthwhile. I used to have an old friend who fished the Tay and the Tweed rivers here for salmon and gave me them fresh, as I only do saltwater fishing these days. This was the way I used to cook them.
I look forward to reading about how your frozen salmon turns out.
This looks absolutely delicious. Have added a salmon to my list today do grill later this week.
Great food pictures! They make us want to get that Salmond on the grill tonight! Thanks for sharing your grilled salmon secrets Paul.
K9
- Author
I know Jonathon put one whole salmon in the freezer so he should be ready for guests. I have to say, I never freeze fish. It tastes so much better fresh:)
Sounds and looks delicious! What time should we be there to eat? Voted up, useful and awesome...
- Author
It's coming soon. Jonathon shot it in one take. Natural.
- Author
Dude, it's coming. Jonathon did it in one shot. He's a natural:)
I would like to see the video of which you speak.
Great hub, love to BBQ and love Salmon, I'm going to give your recipe a try
That sounds great and so well detailed how to do it. Super hub. Thank you.
It looks amazing!!! I love salmon prepared that way.
Liked your pictures and recipe for cooking the salmon. I wrap in foil. I squeeze lemon juice and sprinkle brown sugar over the fish and then cook in the BBQ for about tweny minutes. It is very good...I want to try your method...looks great!
Great to see and am savoring my next attempt! Like gavlax and smoking this is just another string to the bow.
I live in Pismo Beach and have a cabin cruiser at Port San Luis, Avila Beach. As you know, salmon "season" is here... Good ideas and gbreat timing! Voted up and awesome!
Great pictorial! And that table looks so nice.
Looks so delicious!
Yum! Love the pics. It looks and sound delicious, as well as your side dishes. Thanks for sharing!
i think you have a slightly bigger barbie than we have- still it looks very appetizing
I must say I was a little bit skeptical at first. Salmon isn't very popular here in Jamaica, only the imported fillet. I love dill, so that really got my attention. I guess you can do any large fish this way, I'll have to try it.
I'm sooo hungry now!!! Your photos grabbed my stomach, and it still hasn't let go! Could you please pass me the salmon?? :)
- Author
We definitely went through some wine with the salmon. Mainly Pinot Noir.
Excellent! Mmmm. Good chefing. I simply never have the occasion. Done a lot of deep pit work in the past. A tasty chablis from the Willamette Valley ...and BAM!
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