A fresh whole salmon, scaled and gutted about 2kg/4.5lb
3-4 handfuls of fresh mixed herbs
2 lemons, finely sliced into rounds
3-6 green onions sliced
4 teaspoons of fennel seeds, cracked
EVOO (extra-virgin olive oil)
Salt & pepper
1. Rinse the salmon and pat dry. Season the fish inside and out, rub a little EVOO (optional) and stuff half the herbs inside the cavity.
2. Get about 20 sheets of butcher's paper or newspaper. Place the salmon in the centre of the paper, scatter over the lemons, green onions, fennel seeds and remaining herbs – also put some underneath the salmon. Drizzle with a little extra EVOO (optional). Wet the paper with a little water.
3. Now you need to wrap the fish in the paper. Tuck each of the sides in and fold the paper over. There’s no real method. You just want to wrap the whole fish quite tightly. Using kitchen string, wrap the string around the fish’s head and tie in a knot. If you know how to do the whole cheffy knot-tying style, then do that.
4. To stop the paper catching fire, you need to wet it really well. Place the fish under a running tap and wet the paper & string thoroughly.
5. Cook the salmon in a pre-heated BBQ or oven at 220C/425F for about 35 minutes, depending on the size of your fish and how well-done you like your salmon. Our BBQ has a lid on it, so we can control the temperature. If you are cooking it on an open BBQ, allow 25 minutes each side.