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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Preparing whole salmon
We've read your postings, but they all call for salmon steaks or fillets... we'd like to grill the fish whole. How to prepare, season, how long to grill, what kind of wood?
Thanks...
Michael and Rachael Ramsey
New Orleans, Louisiana
Hi M & R.
Hmmm! It's a shame that you don't have a copy of "The Great American Barbecue & Grilling Manual" because it has some scrumptious recipes for whole salmon.
A problem cooking the whole salmon at once is that the thinner tail section gets done way before the thicker center. One solution is to make diagonal cuts across the fish, down to the back bone about 3" apart.
Cook the salmon over medium heat, about 350°F in light smoke, until it reaches about 145°F in the thickest part. Turn only once.
Season with light olive oil and lemon juice. You may also add garlic and onion if you choose. Don't over cook.
Have fun,
Smoky
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