A whole Yukon salmon from the BBQ – made together with my fisherwoman-friend Maxine! Maxine lives in Alakanuk, Alaska. The home of the Yup’ik Eskimos. The whole Yup’ik community respects nature and the sea. Maxine and her family catch keta salmon sustainably!
Clean the salmon and wash the inside and outside.
Slice a lemon.
Score the salmon on both sides, not too deep.
Fill the scores and the belly with fresh parsley, fennel, bay leaves, rosemary, and the slices of lemon.
Pour some olive oil and salt over the salmon skin.
Wrap the salmon in two layers of tin foil and place on the barbecue.
Let it cook for about 10/15 minutes each side, depending on the size of the salmon.
Serve with a fresh salad and barbecued potatoes.
Your whole barbecued salmon is ready!
- 1 whole salmon
- 1 fennel
- 1 lemon
- bay leaves
- fresh rosemary
- fresh parsley
- olive oil
- pepper and salt
- salad with vinaigrette and potatoes from the coals