Salmon Recipes - Delicious Grilled

When most people think about grilled salmon they think of small portions that are placed on a BBQ or other grill. This recipe is visually stunning simply because it uses a whole grilled salmon that is not cut into smaller portions. This makes it suitable for a buffet or other special meal where you are serving a large number of guests.

Although this dish looks beautiful it is also one that tastes amazing as well. It uses ingredients that work well with any fish dish. In this case, the lemon and parsley that are added to the fish really compliment its flavor without overpowering it the way some flavorings can.
Ingredients:

• 1 salmon weighing approximately 8 lb, cleaned

• Enough kosher or sea salt to lightly cover the fish lightly

• 3 to 4 tablespoons extra virgin olive oil

• ¼ cup fresh parsley, finely minced

• ½ c. (4 ounces) fresh parsley, finely minced

• ½ c. (4 ounces) clarified, unsalted butter

• Juice of one large lemon, freshly squeezed (approximately 3 tablespoons)

• Enough lemon wedges to act as garnish

To Prepare:
Clarify butter. This can be done by melting butter over low heat in a small saucepan. Butter should be heated until foam comes to the surface. Skim off foam.
Butter underneath should be clear. Pour into small container and discard milk solids that formed on top of butter (the foam)

Wash fish and pat dry with paper towels. Butterfly fish by cutting it down the center. Lay fish out so that fish only has one skin side and one flesh side.

Combine olive oil and salt to form paste. Rub paste into flesh and skin of salmon.
Heat grill. Grill should be greased so that fish will not stick. Fish should be placed on grill with flesh side down. Close lid over fish. Cook for five to ten minutes over moderate coals. Fish should not be allowed to brown while it cooks.

Mix butter, lemon juice and parsley together to form marinade for fish.
After fish has finished grilling for five to ten minutes, turn fish and place it on grill with skin side down. Brush butter mixture on fish being careful of heat. Close lid.
Fish should be allowed to cook for another 25 minutes or until fish can be flaked easily with a fork. Fish should be pink rather than orange and look opaque. Skin and debone fish while still warm.

This recipe should be served with lemon wedges. It will serve 4-6 people.

Source:EzineArticles.com