Grilled Whole Pink Salmon

Cooking method

1. Step 1:

   

   It's best to use a small fish, since the salmon is grilled whole. I used a frozen, headless one. Thaw the fish at room temperature. Cut off the head and tail — you can save these to make a fragrant fish stock for soup later. Scale the fish and rinse it well under running water.

2. Step 2:

   

   Gather the spices and seasonings for the marinade. I used sweet paprika, salt, dried rosemary and basil, and coarsely ground red chili flakes, plus fresh thyme and a sprig of rosemary. Wash the lemon and cut it in half.

3. Step 3:

   

   Pour olive oil into a small bowl (it's more fragrant than plain vegetable oil, but any vegetable oil works if that's what you have). Add the seasonings and salt.

4. Step 4:

   

   Mix everything together thoroughly. The marinade is ready.

5. Step 5:

   

   Using a sharp knife, make a few shallow slashes on both sides of the fish, as shown in the photo. This helps the marinade soak into the tender flesh better and faster.

6. Step 6:

   

   Coat the salmon well on both sides with the flavored oil, using your hands or a silicone brush.

7. Step 7:

   

   Don't forget to work it into the slashes.

8. Step 8:

   

   And the cavity of the fish, too.

9. Step 9:

   

   Squeeze the juice of half a lemon over one side of the salmon, then flip it and do the same on the other side.

10. Step 10:

    

    Tear a couple of thyme sprigs and 2 to 3 rosemary leaves into small pieces with your hands. Cut a couple of slices from the squeezed lemon.

11. Step 11:

    

    Tuck the lemon and herbs into the cavity of the fish.

12. Step 12:

    

    Sprinkle the top of the salmon with freshly ground black pepper or allspice. You can also add a little red pepper. Let the fish marinate for 15 to 20 minutes while you light the grill.

13. Step 13:

    

    Wash, dry, and oil the grill grate the fish will cook on. This keeps the salmon from sticking to the metal so it lifts off cleanly after cooking. Lay the salmon on the grate.

14. Step 14:

    

    Once the wood has burned down to coals, set the fish over the grill. Cook on one side until golden, then flip and cook the other side until the skin browns. The timing depends on how hot your coals are.

15. Step 15:

    

    Flip the salmon again and give it another 3 to 5 minutes over the coals, then turn it once more and repeat. All told, a 700-gram (about 1 1/2 lb) fish took me around 20 to 30 minutes. Watch out — if you leave the fish over the heat too long, it can dry out!

16. Step 16:

    

    Take the finished fish off the heat. Set it on a tray or platter and squeeze the other lemon half over the top.

17. Step 17:

    

    Garnish with a sprig of rosemary and basil and a lemon slice, sprinkle with allspice, and serve.