Whole BBQ salmon

  • 6 persons
  • cooking time: 40 min
  • difficulty


  • 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

How to prepare

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!