L.J's Juicy Bbq Salmon.
Submitted by lizh
L.J.'s juicy BBQ salmon is a whole salmon stuffed with onion and butter, wrapped in foil, and grilled on the barbecue for juicy, fall-off-the-bone fish with a bright lime finish.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
1 hrsL.J.'s juicy BBQ salmon is a campfire classic dressed up for the backyard grill. The whole salmon, skin on, gets stuffed with a simple mix of butter and sliced onion, sealed inside a double-foil pouch, and grilled on the barbecue. The foil does the real work, trapping steam so the fish bastes in its own buttery juices and onions while the outside still picks up subtle smoke from the grill.
The technique is more campfire than technique-book, which is the point. Clean and rinse the whole salmon thoroughly first. Lay it on heavy-duty foil, stuff the cavity with sliced onions and slabs of butter, then season inside and out with plenty of salt and pepper. Smear butter across the outside skin too, then squeeze a whole lime over the top for acid that brightens the rich fat.
The skin stays on. This is important. The skin is the fish’s natural barrier against the hot grill and keeps the delicate flesh from sticking or drying out. Wrap tightly in two layers of foil for the airtight seal, then onto the hot grill for 25 to 30 minutes on one side, flip, another 15. Total time around 40 to 45 minutes for a 4-pound whole fish.
Kitchen Tips
- Use heavy-duty foil and double-wrap as directed. Thin foil tears on the grill and lets juices escape, ruining the self-basting steam effect.
- Test doneness by peeking inside the foil at the fin. The flesh should flake easily near the backbone when the fish is done.
- Rest the foil packet 5 to 10 minutes off the grill before opening. Residual heat finishes the cook and juices redistribute into the flesh.
- Preheat the grill to medium-high (about 400°F / 205°C) before placing the foil-wrapped fish. A properly hot grill gives the skin slight char through the foil.
Variations
- Lemon-dill: Swap lime for lemon and add a few sprigs of fresh dill to the cavity for the classic Scandinavian flavor.
- Asian-inspired: Stuff with sliced ginger, scallions, and a splash of soy sauce instead of onion and butter.
- Garlic-butter: Add 4 crushed garlic cloves to the butter for a richer, more aromatic fish.
Ingredients
Directions
Throughly clean and wash the salmon.
Place salmon on heavy-duty aluminum foil.
Stuff salmon with the sliced onions, butter, salt and pepper.
Also smear butter on the outside of the salmon plus squeeze the lime juice over as well.
DO NOT REMOVE THE SKIN OF THE SALMON.
Sprinkle with more salt and pepper.
Wrap the salmon tightly in the foil so as to make as “air-tight” as possible, usually two layers of foil. Place on the hot BBQ for 25 -30 minutes then turn over and bake the otherside for 15 minutes.
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