Name: Whole Grilled Salmon with Chanterelle Mushrooms
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons grapeseed or vegetable oil; 1 pound chanterelle mushrooms or other wild mushrooms, halved if large; 2 sprigs thyme; 2 garlic cloves, smashed; Kosher salt, freshly ground pepper; 1 (4–5-pound) whole salmon, preferably sockeye or coho, cleaned, scales removed; Kosher salt, freshly ground pepper; 1 lemon, thinly sliced; 4 sprigs dill; 4 sprigs thyme; 2 sprigs tarragon; 3 tablespoons olive oil

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Photo by Kamil Bialous

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.

Recipe notes

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