Whole Grilled Pink Salmon With Cantaloupe Salad

On the hunt for a nutritious and delicious BBQ recipe? Look no further than our whole grilled pink salmon with cantaloupe salad.

In this recipe, our whole, head-off pink salmon gets lightly seasoned and cooked on a hot grill with lemon and thyme before being plated and served alongside a colourful cantaloupe salad. If you're nervous about barbequing, don't be! This easy recipe will step you through the basics of cooking whole fish on the grill.

Servings: 4-6 people

Prep Time: ~20 minutes | Cook Time: ~20mins

Ingredients

• 1 whole head-off pink salmon (approx. 2.5 lb)
• 2 tbsp olive oil 
• 1 lemon, cut into thin slices
• ½ bunch thyme
• Salt 

Cantaloupe Salad

• ¼ ripe cantaloupe, cut into 1-inch chunks
• 1 bag fresh arugula
• 1 block of feta, crumbled
• 1 bunch of mint leaves
• 1 cucumber, thinly sliced
• Small handful of walnuts, toasted & roughly chopped
• ¼ cup olive oil
• ½ lemon, juice only
• 2 tbsp honey
• Salt & pepper to taste

Pickled Red Onions

• ½ red onion, thinly sliced
• ⅓ cup vinegar
• 2 tbsp water
• ½ tsp salt

Directions

1. Wash the fish under cold water, then pat dry with a paper towel. 
2. Make around 4-5 cuts on each side of the fish, slicing perpendicular to the backbone. This will help the fish to cook more evenly on the grill. Then, place a thin slice of lemon in each cut, repeating on both sides.
3. Coat the fish generously with olive oil and salt, ensuring it is fully coated. Set aside and allow the fish to sit at room temperature for approximately 20 minutes.
4. Fire up your grill and get it piping hot, around 500°f. 
5. While your grill is heating, begin preparing the salad. In a small bowl, pickle the red onions by combining all the ingredients. Set aside for around 10 minutes.
6. In a large mixing bowl, toss together the arugula and mint leaves. Then, scatter the cantaloupe, feta, cucumber, walnuts and pickled red onions over the top. Combine the olive oil, lemon juice, honey, salt and pepper in a small jar. Set aside to dress the salad before serving.
7. Once your grill has come to temperature, dunk some paper towels in olive oil, then carefully rub them over the grill using tongs. Once the grates are well oiled, gently place your fish. Cook for two minutes at high heat.
8. Drop the temperature down to medium heat. Cook for a further 6-8 minutes on this side (approx. 10 minutes per 1-inch). Then, gently pry the fish away from the grill using a spatula and tongs. If the skin/ flesh doesn’t want to come away cleanly, leave for another minute or so until it does. Flip the fish onto the other side and cook for around 8 minutes or until the flesh at the thickest part of the fish is done. Remove from the grill and place on a serving platter or board.
9. Quickly dress your salad. Serve alongside the hot fish and enjoy!

Notes

• Try this recipe with any of our whole head-on species!
• Can’t be bothered to fire up the grill? Bake your whole fish in the oven in a foil package for a juicy and delicious result.

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