| Yield: | 8 to 10 servings |
Ingredients
- Olive oil, for grill
- 2 bunches fresh basil leaves, divided
- 2 sticks unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 1 (4-pound) whole salmon, cleaned and scaled
- 2 lemons, cut into wedges
- Extra-virgin olive oil
- Sea salt
Instructions
- Begin by preheating a large outdoor grill. Using a paper towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
- Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
- Using a chef’s knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily – use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
- Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 601 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 38 g |
| Cholesterol | 148 mg |
| Sodium | 541 mg |
Reviews
Ididn’ have the grill benefit, so in turn I baked it wrapped in banana leaves that preserved tthe moisture in the salmon. It was appealing to tthe eye and melt in the mouth delicious.
The recipe is still on the website. Search “Roasted Fish Florence.”
It’s all there….the ratatouille and all…the best salmin receipe ever!!
I agree with Jim. I too am hunting the recipe with the slashed salmon on ratatouille which looked so good and I’ve been unable to find it anywhere on the website. VERY frustrating! Mary
I cannot rate it as I have not tried it. The printed recipe is not like what he showed on the Food Channel. He does not mention the process of the one day old bread with the basil leaves which looked really good. The exact process is what I am trying to find out. Also, on the same episode he showed how to make ratatouille with onion and fennal as the base. Why can’t the printed recipe be the same as what his show is? Is there a way to see the show again. Very frustrating. Thanks ,Jim