Barbecue Salmon
Salmon is the king of barbecue and rightly so every time you take it to the grill you find it pleasure to cook as well as to relish it with your family and friends. The best part in enjoying the salmon in the barbecue is that it is low in fat in abundant with healthy oils. Barbecue salmon can be enjoyed in any part of the season and with many delicacies. The barbecue salmon should be served with the homemade sauce to add a great taste to it. Let’s take a look at the recipes for it.
- 3 large cucumbers
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Peel and seed cucumbers and puree in a food processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving.
- 1 whole salmon, 3 to 4 pounds
- 2 lemons, quartered
- 2 ounces fresh dill
- 2 tablespoons Old Bay Seasoning
- 1 small red onion, cut in 1/8’s
chicken wire for wrapping salmon
Place lemon and dill in cavity of salmon. Sprinkle outside of salmon with Old Bay Seasoning. Wrap entire salmon in chicken wire (leave 2” above the head and 2” below the tail) and connect ends. On a barbecue grill over medium heat, cook salmon for 35 to 40 minutes or until internal temperature of fish reaches 150°.
Disconnect chicken wire and let salmon rest for two minutes. Remove skin and carefully remove filet (bones should stay on carcass). Serve with dill sauce.
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