whole salmon

hounddog · October 2002

I have had very unsatisfactory results with using whole salmon before. I was unhappy with the way my marinade took and with level of smoke. I tried this method and was very happy.[p]Take whole cleaned fish, sans head and tail. Make slicing cut across the body sufficient to cut skin and some flesh, but no further. Repeat 4 or 5 times on a side. Flip fish and repeat.[p]Now take your fish and marinade it overnight in whatever. I used a tequila lime commercial sauce, but a teriyaki would be good, anything you like.[p]Next morning, pull fish from marinade, place indirect on smoking egg at lowest temperature you can hold. Two hours or so and fish is done. Pull off fire, let cool somewhat. Peel skin off one side of fish and carefully remove flesh from carcass, sliding flesh off of the backbone with spoons. Flip and repeat. Squeeze lemon over all.
Serve. Watch your fingers when you serve. I almost lost a couple to some hungry guests.

Wise One · October 2002

hounddog, sounds good. Normally folks tell you to only marinade fish for about two hours. Did you notice a difference between marinading overnight and what you get from just marinading it two hours?

hounddog · October 2002

I liked it. I tend to treat salmon like beef. I think 2 hours or whatever is fine for a white fleshed fish, but salmon benefits from a heavier hand. Or so it seems to me.

whole salmon

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