Whole Grilled Salmon with Chanterelles
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons grapeseed or vegetable oil
- 1 pound chanterelle mushrooms or other wild mushrooms, halved if large
- 2 sprigs thyme
- 2 garlic cloves, smashed
- Kosher salt, freshly ground pepper
- 1 4–5-pound whole salmon, preferably sockeye or coho, cleaned, scales removed
- Kosher salt, freshly ground pepper
- 1 lemon, thinly sliced
- 4 sprigs dill
- 4 sprigs thyme
- 2 sprigs tarragon
- 3 tablespoons olive oil
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