Recipe:

  • One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed
  • Olive oil
  • Fresh squeezed lemon juice
  • 2 whole  lemons, rinsed of excess salt, seeds removed, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped shallots
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice
  • Ground black pepper