Puerto Rican style whole barbequed Huon Salmon

We usually get asked for recipes using a whole salmon and that is one in all our first-rate. Ideal for unique and feeding a set of 10 or extra it takes simply minutes to put together and under an hour to prepare dinner. We guarantee it’ll galvanize even the toughest to please visitors!

1 3.5kg whole gutted Huon Salmon
1 lemon (sliced)
2 garlic cloves (sliced)
1 cup dill sprigs (plus extra for garnish)
1/4 cup extra virgin olive oil
3 tablespoons salt flakes
1 tablespoon ground black pepper
3 tablespoons garlic powder
2 tablespoons ground oregano
1 tablespoon ground turmeric
1 tablespoon onion powder
1 tablespoon sweet smoked paprika

1 Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic, and dill.

2 Place onto an oven tray and preheat a hooded barbecue on high for 10 minutes.

3 Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo Seco mix combine the salt, pepper, garlic powder, oregano, turmeric, onion powder, and sweet smoked paprika in a bowl.

4 Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the center.

5 Present on a platter garnished with fresh dill sprigs.