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Add a photoServings: 6
Ingredients
- 1 whl salmon - (8 to 10 lbs) Salt as needed
- 1/4 c. extra virgin olive oil
- 4 Tbsp. chopped fresh parsley
- 1/2 c. melted butter - (4 ounce)
- 3 Tbsp. lemon juice - (to 4) Lemon wedges for serving Clarified butter for serving
Directions
- Wash and dry salmon thoroughly. Split the salmon and rub both sides with salt and extra virgin olive oil. Grease grill well.
- Place fish on grill flesh-side down; close cover on grill. Cook over moderate coals 5 - 10 min or possibly till just browned.
- Meanwhile, mix parsley, butter and lemon juice.
- Turn fish carefully. With skin-side down, rub top side with butter mix. Cook 25 min or possibly till fish flakes easily with a fork.
- Skin and debone while fish is still hot. Serve hot with lemon wedges and clarified butter.
- To clarify butter, heat over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; throw away milky substance.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 255 | 89% |
| Total Fat 28.79g | 36% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 130mg | 5% |
| Potassium 147mg | 4% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.21g | 0% |
| Protein 7.0g | 11% |
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