Grilled Whole Wild Salmon with Preserved Lemon and Fennel

Grilled Whole Wild Salmon with Preserved Lemon and Fennel
Photo by Scott Phillips


  • 1 Tbs. olive oil
  • 2 tsp. ground cumin
  • 3 medium cloves garlic
  • Vegetable or canola oil, as needed
  • Fresh lemon slices, for garnish
  • ½ tsp. hot paprika
  • Kosher salt and freshly ground black pepper
  • + 6 more ingredients
    • 1 medium preserved lemon, rinsed, pulp and peel separated, and seeded
    • 1/3 cup chopped fresh cilantro
    • 5 to 6 thick toothpicks or wooden skewers, soaked in cold water for 30 minutes
    • 1 6- to 8-lb. whole wild salmon, gutted and scaled (ask your fishmonger to do this)
    • All-purpose flour, as needed
    • 1 small fennel bulb, halved, cored, and cut into 1/8-inch-thick slices; fronds reserved for garnish

Using kitchen shears, cut off the salmon’s top fins and the fins just behind the gills. Rinse the fish well inside and out and pat dry with paper towels. Using a sharp boning knife, cut deep diagonal slashes almost to the bone 3 inches apart on both sides of the fish. With a mini food processor ...

View full recipe at Fine Cooking


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