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.
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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.
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