Dill-Stuffed Whole Salmon

By norsegal8

If you are having a large party, you will need to cook one 8-pound salmon for every 12 guests. This can be done on the barbeque or in the oven. To assure the best flavor, be sure to use lots of young dill, not dill that has already gone to seed. Dried dill week is an acceptable substitute if fresh dill is not available.

Ingredients

• 1 (7 to 8-pound) whole Norwegian salmon, cleaned
• 1/2 cup butter
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 large bunch young dill, or 1/4 cup dried dill weed

Details

Servings 12

Preparation

Step 1

Preheat the oven to 400 degrees.

Wash and dry the fish inside and out. Place it on a piece of heavy-duty aluminum foil that is large enough to generously wrap around the fish. Blend together the butter, garlic, salt and pepper and smear it inside the fish. Stuff the fish with the whole young dill, or sprinkle the inside generously with the dried dill weed.

Wrap the fish tightly in the foil. Place the foil on a baking sheet. Place it in the oven. Cook the fish until it flakes when tested with a fork, or until an instant-read thermometer registers 120 degrees, about 25 to 30 minutes.

When the fish is done, remove the foil and transfer the fish to a serving plate or plank. To serve, lift off the skin, then lift off portions of the salmon, cutting through just to the backbone. When all the meat is removed from one side of the fish, remove the backbone and serve the second fillet, cutting down to the skin.