How do you bbq a whole salmon without drying it out or burning the skin?

Question

I cleaned and gutted out a salmon fish and marinated it olive oil, salt, dill and lemon juice then cooked the Salmon on a cedar wood plank on low and it tasted horrible. Dryed out on the outside and rear in the inside and none of the marination went through the fish. How do you evenly cook the fish and get the marination to the inside of the fish?

Answer 1

stuff the cavity with fresh slices of lemon and herbs of your choice,this will steam so it should keep the inside moist. Cut slashes on the outside of the fish-about an inch deep and an inch apart. Rub your marinade into the slashes so flavour will travel through. Then wrap in oiled parchment paper, re-wrap in two or three layers of newspaper making sure it's tight and then immerse it all in water. Straight on to the bbq before newspaper disintergrates-cook for approx twenty five to thirty minutes depending on size.  

Answer 2

wrap it in tinfoil maybe with some sliced up lemon and/or fresh dill for more flavor.

Answer 3

i would suggest wrapping it in aluminum foil. To do this --

Draw the aluminum foil up over the salmon, gathering the edges carefully but leaving an opening for the steam to escape. Set the wrapped salmon on the preheated barbecue grill. Prop the lid open, about ½ inch, with tongs (this allows the smoke to swirl around a bit and give a little smoked taste to the salmon). Cook salmon for about 20 to 30 minutes until salmon flakes easily when tested with a fork or until a meat thermometer registers an internal temperature registers 140 degrees F. Remove from barbecue grill, remove aluminum foil, and transfer onto a serving platter to serve.

Hope this helps! =)

Answer 4

Wrap it up in foil. Make sure its nice and tight. The steam will trap all the juice inside and keep it nice and moist