WHOLE GRILLED SALMON WITH CHANTERELLES
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you'd like.
Provided by Nick Nutting
Categories Bon Appétit Fish Salmon Seafood Grill Herb Mushroom Spring Summer Dinner Lemon Dill Tarragon Thyme
Yield 8 servings
Number Of Ingredients 15
Steps:
- Chanterelles:
- Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
- Salmon and assembly:
- Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
- Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
- Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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Neiler Rapper
[email protected]I'm allergic to mushrooms, so I substituted the chanterelles with zucchini. It was still delicious!
Mian Mohsin
[email protected]This recipe was a disaster. The salmon was raw in the middle and the chanterelles were burnt.
MD:Forid khan
[email protected]I'm not sure what I did wrong, but the salmon turned out really dry. I think I might have overcooked it.
Frozen Grim
[email protected]This recipe was a bit too complicated for me. I ended up overcooking the salmon.
Blue Jay
[email protected]I thought the salmon was cooked perfectly, but the chanterelles were a bit bland. I would recommend adding some more seasoning to the chanterelles.
MaK
[email protected]The salmon was a bit dry, but the chanterelles were delicious.
Deborah Rapuluchukwu
[email protected]This recipe was easy to follow and the results were amazing! The salmon was cooked perfectly and the chanterelles were delicious. I would definitely recommend this recipe to anyone looking for a delicious and easy salmon dish.
Faiza Afridi
[email protected]I'm not a huge fan of salmon, but this recipe changed my mind. The salmon was so moist and flavorful, and the chanterelles were the perfect accompaniment. I'll definitely be making this again.
Hamisu Abdullahi
[email protected]This is my go-to salmon recipe. It's always a crowd-pleaser. The salmon is always cooked perfectly and the chanterelles add a delicious flavor.
Luka Megurine
[email protected]I tried this recipe last night and it was a hit! The salmon was cooked perfectly and the chanterelles were a great addition. I would definitely make this again.
rakib mohammed
[email protected]This grilled salmon recipe with chanterelles is an absolute delight! The salmon is cooked to perfection, with a tender, flaky interior and a crispy, flavorful exterior. The chanterelles add a delicious earthy flavor and a pop of color. I highly recom