- 4
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Ingredients
- 1 whole salmon - (8 to 10 lbs)
- Salt as needed
- 1/4 cup olive oil
- 4 tablespoons minced fresh parsley
- 1/2 cup melted butter - (4 oz)
- 3 tablespoons lemon juice - (to 4)
- Lemon wedges for serving
- Clarified butter for serving
Preparation
Step 1
Wash and dry salmon thoroughly. Split the salmon and rub both sides with salt and olive oil. Grease grill well.
Place fish on grill flesh-side down; close cover on grill. Cook over moderate coals 5 to 10 minutes or until just browned.
Meanwhile, mix parsley, butter and lemon juice.
Turn fish carefully. With skin-side down, rub top side with butter mixture. Cook 25 minutes or until fish flakes easily with a fork.
Skin and debone while fish is still warm. Serve warm with lemon wedges and clarified butter.
To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.
This recipe yields 4 to 6 servings.
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