* Exported from MasterCook * Whole Spit-Grilled Salmon Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grill Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole salmon = 4 or more pounds = cleaned but not skinned Olive oil Kosher salt to taste Fresh ground pepper to taste Garnish: Chopped parsley or dill Lemon wedges Preheat the grill to high. Attach rotisserie attachment and remove cooking rack if necessary. Run the spit through the whole fish, lengthwise, beginning at the tail and going through the mouth. Tie the fish at 3-inch intervals with kitchen string around the spit to hold it in place. Reduce the heat on the grill to low or shut off one burner to cook over indirect heat. Place the spit on the grill and brush fish liberally with olive oil and sprinkle lightly with salt. Grill, brushing with oil every few minutes. Grill until fish is done and reaches an internal temperature of 140 to 150 degrees in the thickest part of the fish. Remove from spit onto a large platter, season with pepper and surround the fish with parsley or dill and lemon wedges. Slice into serving portions. Serving sizes will vary according to the size of the fish. Figure about 8 ounces per serving. Cook's note: Be sure to measure your grill before choosing a whole fish to ensure that it will fit. jmerrill@prodigy.com - - - - - - - - - - - - - - - - - -