Welcome to the latest issue of the Chargrill
The recipe in this issue is for whole barbecued salmon. But cooked using indirect heat instead of cooking the fish directly over the coals. I think that this method gives you more control when cooking fish.
If you don’t want to try this method I’ve more recipes for salmon on the Barbecue Hut website. The details are at the bottom of this newsletter.
Grilling whole barbecue salmon using the indirect method is possibly the easiest
method of successfully cooking a large fish. Cooking any type of fish on the
barbecue, whether it's whole, fillet, or steak, can be difficult. Two of the
most common problems are when the fish sticks to the grate of the grill or it's
only partially cooked - burnt on the outside but raw in the middle. That said,
I don't think that anything looks better than a whole barbecued fish fresh from
the grill, so it’s worth giving it a try.
The recipe below for cooking whole barbecue salmon using the indirect method
is the simplest method that I know for barbecuing whole salmon. In fact the
ingredients are so few I'm not sure that technically it can be called a recipe!
If you've not came across indirect grilling before, it's a technique
used to barbecue without cooking food directly over hot coals. You'll need
a fairly large hooded grill. If you've a gas grill you'll need to have a grill
with three or more independent burners. If you haven't, you can use the direct
method of grilling. The basis of the indirect cooking method is to divide your
grill into thirds. Put your charcoal in the two end thirds and cook the fish
over the centre section. If you've a as grill, switch on the two end burners
but not the center burner. Here's where you can find more information about
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The first and most important part of this recipe is the fish. As with any fish,
make sure that it's the freshest that you can possibly get; the eyes should
be bright, the gills should be red and they should be totally free from any
fish smell. Ask your fishmonger to gut and scale the fish before you buy it.
He should do this for free.
If you have a large enough fish grilling rack I recommend that you use it as
it makes turning the salmon so much easier without breaking the fish.
To prevent the salmon sticking to the grate, make sure that you oil both sides
of the salmon and the grate itself.
Serves 4 to 6
Preparation: 5 minutes
Cooking: 30 to 60 minutes (longer if necessary)
- 1 whole salmon, 2 to 5lb (1.0 to 2.5kg), gutted and scaled
- Olive oil
- Freshly ground sea salt and black pepper
- 1 lemon cut into wedges
- Set-up your grill for indirect cooking.
- Wash the whole salmon, inside and out, under cold running water then pat
dry with kitchen paper.
- Oil both sides of the fish and season with salt and pepper.
- Oil the grate of your grill, or the fish grilling rack.
- Place the salmon in the center of the grill, not directly over the coals
or burners. Close the hood of your grill and leave it until the fish is cooked;
which will be about 30 to 60 minutes.
- To test if the salmon is cooked, press the flesh with your fingers. If the
fish is cooked, where you press will break into firm flakes and will easily
come away from the bones.
- Use a long handled spatula to remove the salmon from the grate and place
on a serving plate. Or if using a grilling rack, remove it from the grill,
remove the fish from the rack, and place the salmon on a serving plate.
- Place the lemon wedges on the plate, next to the fish, and serve.
I hope that you enjoy this recipe for barbecue whole salmon using the indirect method.
There are more barbecue salmon recipes on the Barbecue Hut website, including:
- Barbecue Salmon with Mango Salsa
- Barbecue Salmon Fillet with a Butter Sauce
- Salmon Kebabs
- Barbecue Salmon Steak with Dill and Thyme
- Whole Barbecue Salmon using the Direct Method
You can see all of these recipes from
So that’s all for this issue of the newsletter. A bit short but I’ve lots to do for Christmas. I do hope to get another issue out though before then.
Bye for now,