1 (6 to 7 pound) whole salmon, gutted and scaled
1 medium onion, peeled and thinly sliced
1 lemon, thinly sliced
1 small bunch copper fennel fronds or substitute regular fennel fronds
10 sprigs fresh thyme
Olive oil, as needed
All-purpose flour, as needed
*Barbecuing a whole salmon on the grill is a classic Seattle tradition, especially for holidays or special occasions. Tom believes everyone should try cooking a whole fish once in a while- it's not really difficult and it's infinitely more satisfying than always serving boned fillets. Tom strongly recommends using a wild salmon for this recipe, rather than a farmed salmon, because a fish with a nice firm texture is best.
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