1 whole salmon, about 4 lbs., cleaned
Freshly ground pepper
1 medium onion, thinly sliced
1 lemon, thinly sliced
4-5 sprigs parsley
1 tsp. dried thyme (or 5 sprigs fresh thyme)
1 Tbsp olive oil
Preheat oven to 400 degrees F.
Rinse the salmon inside out and pat it dry. Sprinkle the inside of the salmon with salt and pepper, and stuff it
with half of the onion, half of the lemon, and all of the parsley. Tear off a sheet of aluminum foil large enough
to wrap the salmon. Place the salmon on the foil and sprinkle with salt, pepper, and thyme. Rub with olive oil.
Scatter the remaining onion and lemon slices on top and seal foil tightly. Place on a cookie sheet and bake 40-45
minutes. Cool in the foil on a rack. Remove onion and lemon; skin if desired. Serve at room temperature.
Serves 6-8 people
Grilled Salmon Steaks and Veggies
4 salmon steaks
olive or vegetable oil
2 small zucchini
2 small yellow squash, cut lengthwise
8 green onions, trimmed
2 teaspoons dried thyme
- Season salmon steaks lightly with salt and pepper. Rub with a little oil.
- Season squash with salt and pepper. Rub with a little oil.
- Grill squash and green onions until they begin to soften, move to edge of fire.
- Toss a teaspoon or so of thyme leaves onto the coals and place salmon steaks over
the hottest part of the fire.
- Grill steaks, turning once, until a skewer easily penetrates the thickest part of
the meat. About 6-10 minutes (total cooking time).
- Toss remaining thyme into the fire when turning the steaks.
- Serve each steak with a slice of squash and some of the scallions.
Cooking Salmon in a Dishwasher
a few butter pats
- Place the fish on two large sheets of aluminum foil.
- Squeeze on some lemon juice and place the pats of butter on the salmon fillets.
- Seal the fillets well in the foil, and place the foil packet in the top wire basket
of your electric dishwasher.
- DO NOT ADD SOAP OR DETERGENT.
- Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete
with drying cycle, and let it run through a full cycle.
- When the cycle is complete the fish will be cooked just right.
This is George Hunt's translation of the Kwakuitl version of a Kwakuitl Indian recipe,
told in the Kwakuitl language by his wife, Elie Hunt, circa 1914. [Note that there are many ways of preparing salmon,
Mrs. Hunt recorded over thirty, most are to preserve it for storage. This recipe is one meant to be used to eat
This is especially interesting because it sheds light on the truth that food preparation is more of a cultural
matter than a physical process. In other words, a persons role in their society is reflected in how they serve
food to their guests.