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Grilled whole salmonmakes an impressive main course, but there’s a catch; you need to know how to carve it properly. Here’s how:
Remove any aromatics from the cavity (and toothpicks holding it shut, if you’ve used them), then follow the steps below.
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| 1.Carefully peel back the skin from one side of the fish and lightly season the flesh with salt. | 2.Using a slotted spatula, remove the flesh from the bones in sections. |
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| 3.Use the spatula to hold the bottom flesh down and then carefully lift up and discard the spine. | 4.Lightly season the bottom flesh and remove it in sections, leaving the skin behind. |
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