Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings.
Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already.
Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.