Grilled Whole Salmon with Preserved Lemon Relish

Ingredients

• One whole or half of a wild-caught salmon, gutted, cleaned, skin on, scales removed
• Olive oil
• Fresh squeezed lemon juice
• 2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped shallots
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon lemon juice
• Ground black pepper

Directions

1. Make the lemon relish by stirring all of the relish ingredients together in a small bowl. Set the grill up for indirect heat.
2. Check the salmon skin for any remaining scales. If you find some, hold the fish over the sink and use the edge of a large spoon to scrape from the tail end toward the head until the skin is clean. Rinse the fish under cold water, then pat it dry.
3. Cut diagonal slashes into both sides of the salmon, making them 1-inch deep and spacing them 1 1/2 to 2 inches apart. Pack the relish into the cuts, then spoon more into the cavity. If that uses every bit of the relish, you may want to mix up another batch for the table.
4. Drizzle lemon juice over the salmon. Coat the fish generously with olive oil so it is less likely to cling to the grill grates.
5. Use kitchen string to tie the salmon so it holds its shape while it cooks.
6. Once the grill is hot, oil the grates. Tongs and a folded paper towel soaked with oil work well for this.
7. Cook the salmon over indirect heat, away from the coals or not directly above the flame, for 20-30 min, turning it midway through cooking. Aim to keep the grill between 350 degrees F-375 degrees F. Check the thickest part with a meat thermometer; the salmon is ready when it reaches 130 degrees F.
8. If the skin tears or sticks when you turn the fish or lift it from the grill, no panic. Pull it away before serving.
9. Serve the salmon with any fresh relish that remains. A 2 lb half-whole salmon will serve 4.