Vermont Castings

West Coast Salmon

5 to 6 lb whole salmon (Coho or Chinook are best, but Spring is fine too).

Prep Time
Requires attention
Cook Time
15 to 30 minutes



    1. Preheat barbecue to a medium heat. Open salmon down the belly and place the lemon slices, sun-dried tomatoes, parsley and garlic clove halves in the cavity.
    2. Remove head and tail - can be used for fish soup stock using potatoes and vegetables etc.
    3. Put tin foil section (about 8" longer than salmon) on counter and place salmon on it. Place another tin foil section over salmon folding tin foil together at edges. Form tin foil around the salmon so that it is fairly tight.
    4. Place salmon on the grill with lid down. Turn once at 15 minutes. Remove salmon from grill at 30 minutes and check that it is done. Centre spine should lift out cleanly. Better to have it slightly reddish pink and over cooked because that will dry the salmon.
    5. Leave salmon on tin foil to remove skin from top side. Gently lift the top half of the salmon from the spin by running a flipper down the back of the salmon. Place top half of salmon on serving tray outside down.
    6. Remove spine from bottom half of salmon. Turn bottom half onto other half that is already on serving platter to reconstruct salmon shape. Remove remaining skin from second half and serve.

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