Whole BBQ keta salmon
Fish tales
Magazine

Whole BBQ salmon

Recipe (dinner)

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!

  • 1

    Clean the salmon and wash the inside and outside.
    Slice a lemon.
    Score the salmon on both sides, not too deep.

  • 2

    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.

  • 3

    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.

  • 4

    Serve with a fresh salad and barbecued potatoes.
    Your whole barbecued salmon is ready!

Ingredients

  • - 1 whole salmon

  • - tinfoil

  • - 1 fennel

  • - 1 lemon

  • - bay leaves

  • - fresh rosemary

  • - fresh parsley

  • - olive oil

  • - pepper and salt

  • - salad with vinaigrette and potatoes from the coals

  • 40 min
  • 6 persons