- 1 whole salmon, split and boned, with skin (about 3 1/2 pounds)
- Salt and freshly ground pepper
- 1 cup mustard seeds
- 1 bunch fresh dill, lightly chopped
- 1 medium size onion, thinly sliced
- 1/4 cup olive oil
- 1/2 pound hickory wood chips (optional)
1. Lay the salmon flesh-side up on your work surface. Sprinkle liberally with salt and pepper. Coat with the mustard seeds, then the dill and onion slices, and sprinkle with the oil.
2. Remove the rack from your grill and ignite the charcoal. If desired, sprinkle hickory chips on the fire, letting the flames subside to glowing embers. Lay the grill rack on top of the fish.
3. Quickly flip the fish over and place the fish over the fire with the skin side facing up. Close the lid on the fire and cook for about 10 minutes, until medium-rare.
4. Remove the fish from the fire, using tongs or oven mitts to lift the rack with the fish in place off of the grill. Set on a large metal tray or baking sheet to cool. Gently remove the skin.
5. To serve, place a serving tray or platter on top of the fish and, holding the rack in place, flip the fish over onto the tray. Pick off and discard any burned bits of onion or dill. The salmon may be served whole or cut into sections about 2 inches wide.
Chef’s Note:
The salmon can be covered and left to chill in the refrigerator for up to 24 hours, then taken out shortly before the meal and served cool. Serves 8.
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