Amazing Fresh Grilled Whole Stuffed Summer Salmon

During a five-week period from the last week of June into the first week of August, some of the best fishing in the United States can be had in the inshore waters off Pacifica, California. 

The rocky coast is made up of a series of small bays where salmon are the most sought-after catch. A dramatic example of the abundance of salmon occurred in July 1995 when 300 salmon were caught within a few hours one day, 600 the next day and more than 1,000 the following day.

This amazing phenomenon continued for five days, attracting hordes of anglers, who crowded the 1,140 foot Pacifica Pier. The salmon run continued in peaks and valleys through that August.

Today, right here at the beach, there are dozens of cool old salty surfer dudes and funky fisherman catching big beautiful salmon, striped bass often frequent the surf, with kingfish, sharks and perch also common. Although rare, sturgeon, barracuda and bonito have also been caught here; even a 60-pound white sea bass was landed.

Here is an outstanding way to cook any whole fish. I promise you will love this one!

Tangy, creamy, light and full of flavor!

INGREDIENTS: 

1 whole salmon, cleaned, head and tail removed

1 cup unseasoned bread crumbs

1 large onion, finely minced

1 cup of sun dried tomatoes, minced

3 cups fresh spinach chopped

½ cup minced fresh parsley

1 large package of goat cheese crumbled (about 1 cup)

1 cup butter, melted, divided in half

1 tablespoon Sweet Vermouth
4 anchovies, minced

Salt & pepper to taste

¼ teaspoon Cayenne pepper

The juice of 2 lemons

10 thin slices of fresh lemon (or as many that will fit and look purdy : )

4 garlic cloves, finely minced

4 tablespoons olive oil

FUNKIFIED FRESH FISH GRILLING MUSIC SELECTION:  KOAN Sound ~ Infinite Funk

PREPARATION:

Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper.

In a sauté pan over medium heat, melt a small amount of the butter, garlic, minced anchovies and onions until soft. Add the sun-dried tomatoes, sweet vermouth, parsley and spinach, salt and peppers. Cover for 5 mins and stir until the spinach has cooked down and well combined. Remove from heat and add the bread crumbs and goat cheese and mix well.

Stuff the cavity of the fish and secure with metal skewers. Drizzle salmon with olive oil and place sliced lemons along the top. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing. 

In a small bowl, combine remaining butter and lemon juice. CRANK THE INFINITE FUNK WAY UP, and serve with this amazing salmon. ENJOY!