Pink salmon on the grill

Step-by-step cooking

1. Step 1:

   

   It is better to use a small carcass, since the pink salmon will be baked whole. The recipe used frozen fish without a head. Defrost the fish at room temperature. Cut off the head and tail. Of these, you can later prepare the most fragrant fish broth for soup or soup. Peel off the scales and rinse the carcass well under running water.

2. Step 2:

   

   Prepare spices and spices for pickling pink salmon. The recipe used red sweet ground pepper, salt, dry rosemary and basil, red chili pepper of coarse grinding. Fresh thyme and a sprig of rosemary from the greens. Wash the lemon and cut it into 2 parts.

3. Step 3:

   

   Pour olive oil into a small container, (it is more fragrant in contrast to the usual vegetable). If there is none at hand, then the marinade can be made from any vegetable oil. Add seasonings and salt.

4. Step 4:

   

   Mix everything thoroughly. The marinade is ready.

5. Step 5:

   

   Make small incisions on the carcass on both sides with a sharp knife, as in the photo. This is necessary so that the marinade is better and faster absorbed into the tender meat.

6. Step 6:

   

   Coat the pink salmon well on both sides with fragrant oil. You can do this with your hands, or with a silicone brush.

7. Step 7:

   

   Don't forget to miss the incisions.

8. Step 8:

   

   As well as the inside of the fish.

9. Step 9:

   

   Squeeze the juice from half a lemon first on one side of the pink salmon, then turn the carcass over and do the same on the other side.

11. Step 10:

    

    Tear a couple of thyme sprigs and 2-3 rosemary petals into small pieces with your hands. Cut off a couple of slices from a squeezed lemon.

12. Step 11:

    

    Put lemon and herbs in the inside of the fish.

13. Step 12:

    

    Sprinkle the pink salmon on top with freshly ground black or allspice. You can also add a little red pepper. Leave the fish to marinate for 15-20 minutes. And at this time, light a barbecue.

14. Step 13:

    

    The grill on which the fish will be cooked, wash well, dry and lubricate with vegetable oil. This is necessary so that the pink salmon does not stick to the metal and is well removed after cooking. Lay the pink salmon on the grill.

15. Step 14:

    

    When the firewood burns out and the coals remain, send the fish to the grill. Fry on one side until golden brown, then turn to the other side and hold again until the skin is browned. The time depends on the degree of heat in the grill.

16. Step 15:

    

    Next, turn the pink salmon over again and keep on the coals for about 3 - 5 minutes. Change sides and do the same. In total, it took about 20-30 minutes to cook the fish weighing 700 grams. Attention, if the fish is overexposed over the heat, it may turn out dry!

17. Step 16:

    

    Remove the finished fish from the fire. Put it on a tray or plate and sprinkle the second half of a lemon on top.

18. Step 17:

    

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