Whole Salmon "Slashed and Stuffed" with Basil Butter

1. 1

   Begin by preheating a large outdoor grill.

2. 2

   Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.

3. 3

   Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor.

4. 4

   Pulse until fully combined and creamy.

5. 5

   Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits.

6. 6

   Stuff the remaining herbs and lemon inside of the fish and head.

7. 7

   Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish.

8. 8

   Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas.

9. 9

   Turn the fish over and grill for 10 minutes more.

10. 10

    Serve on a large platter family style and dot with the remaining basil butter.

11. 11

    Sprinkle with sea salt and fresh basil leaves.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.