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Ingredients:
- 1 whole salmon, cleaned, about 8 pounds
- salt
- 3 to 4 tablespoons olive oil
- 1/4 cup minced fresh parsley
- 1/2 cup melted butter (4 ounces)
- juice of 1 large lemon, about 3 tablespoons
- lemon wedges
Preparation:
Wash salmon and pat dry all over with paper towels. Split the salmon and rub both sides with salt and olive oil. Grease grill well. Place fish on grill flesh side down; close grill lid. Cook over moderate coals 5 to 10 minutes, or until just browned. Meanwhile, mix parsley, 1/2 cup melted butter, and lemon juice. Turn fish carefully. With skin side down, rub top side with butter mixture. Close lid and cook for 25 minutes or until fish flakes easily with a fork. Skin and debone while fish is still warm. Serve warm with lemon wedges.
To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.
Serves 4 to 6.
To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.
Serves 4 to 6.
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