For barbecued whole salmon, you will need:

3 slices of bacon
1 large onion, diced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
10 fresh sage leaves, chopped
1 teaspoon dried Mediterranean oregano, ground
1/2 teaspoon fennel seed
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 whole salmon, boned for stuffing and scaled
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
6 thin slices of lemon
Olive oil

• Freeze bacon and dice into small pieces.
• Cook bacon over low heat for 2-3 minutes or until lightly browned
• Add onion and garlic and sauté for 4 minutes.
• Remove from heat and add other ingredients.
• Chill completely.
• Lay salmon, skin side down and season with sea salt and pepper.
• Lay 3 lemon slices on each side of salmon.
• Spread the stuffing on one side and fold the other side over the mixture.
• Coat salmon with olive oil and grill for 30 to 45 minutes, turning once during grilling.
• Remove salmon from grill and let stand 10 minutes before serving.