Ingredients

For the stuffing:

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

Directions

To make the stuffing: Freeze bacon; dice small. In skillet cook bacon over low heat until lightly browned, about 2 to 3 minutes. Add onion and garlic; sauté 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.

Lay salmon, skin side down, on work surface; season flesh with sea salt and pepper. Lay 3 lemon slices on each side of salmon. Spread chilled stuffing on one side and fold other side of salmon over the mixture. Tie salmon with butcher’s twine or use metal skewers to hold salmon closed. Cover tail with foil. Brush salmon with olive oil.

Place salmon in centre of cooking grate. Grill 30 to 45 minutes, turning once halfway through grilling time. Remove salmon from grill and let stand 10 minutes before serving.