Cooking a whole salmon with fire is the way nature intended! The added smoky flavour, the crispiness of the skin, moistness of the flesh and the theatre of watching your fish cook open air.
My whole wild salmon was stuffed with coriander, dill, lemon, salt and pepper. I also cut diagonal lines into the flesh of the salmon and added half slices of lemon. Woodfired roasted lemon changes its flavour and takes out its citric bite – adding a beautiful moistness and added citric sweetness to the salmon. It was all gentle woodfired cooked for 17 minutes in my Venere from Alfa Pizza – stunning.