Servings: 6 to 8
This showstopping main course is perfect for a summer cookout or celebration. The salmon comes off the grill juicy and tender, perfumed with the preserved lemon-fennel stuffing and deeply seasoned from the cumin-and-garlic-spiked spice paste rubbed into the skin and cavity. Serve with grilled zucchini and eggplant, and warm flatbread.
Delicious! I threw this together for a weeknight dinner - I didn't have the preserved lemon (used a combination of lemon juice and pulp) and I didn't have cilantro (used parsley from my garden). It was still delicious - the cumin/paprika combination with fennel and lemon was delicious. And we really appreciated the instructions for carving. I wish there were more recipes for whole barbecued salmon!
This is a fantastic way to cook fresh Sockeye. Made it exactly as described and everyone loved it. Very easy to make as well.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
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