Serves: 8
Total Calories: 508

FOR THE STUFFING:
3 slices bacon, cut into 1/2-inch dice
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh sage
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 to 5 pounds whole salmon, scaled, butterflied, and boned (including pin bones)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
extra-virgin olive oil

lemon wedges

TO MAKE THE STUFFING: In a sauté pan over medium heat, fry the bacon for 6 minutes, stirring occasionally. Add the onion and garlic and cook, stirring occasionally, until the onion begins to brown, about 10 minutes. Add the rest of the stuffing ingredients. Stir. Set aside to cool to room temperature.

Lay the salmon, skin side down, on an oiled work surface. Season with salt and pepper. Spread the stuffing on one side of the salmon and fold the other side over on top. Tie the salmon closed with cotton string and brush the exterior with olive oil. Cover the tail with foil.

Grill the salmon over Indirect Medium heat until the flesh is opaque throughout and the internal temperature reaches 135°F, 40 to 50 minutes. Remove from the grill, take off the string, and carefully peel away the skin. Allow to stand for 5 to 10 minutes before cutting crosswise into slices. Serve warm with the lemon wedges.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 508
Calories from Fat: 225

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