• 1 Side of Wild Salmon (scaled and skin on)
• 8 medium size lemons cut into thin slices
• 1 bunch of tarragon
• 1 bunch of rosemary
• 1 bunch of thyme
• 1 bunch of savory
• 1 bunch of basil
• tt salt and pepper
• 6 strands of butchers twine (10” each)

Honey Mustard Vinaigrette

• 3 tbs of Olive Oil
• 1 tbp of balsamic vinegar
• 1 tbp of stone ground mustard
• 1 tbp of raw honey
• 2 tbs of capers (crushed)

Make the Honey Mustard Vinaigrette by mixing all ingredients together and mixing well with a whisk. Set aside until ready to use with the salmon.

Place the salmon on parchment paper skin-side-down and make sure all bones have been removed. Once all bones have been removed set the salmon aside and layout the butchers twine so that all pieces are parallel to each other and about one inch-and-a-half apart (you may have to vary the space between the butchers twine according to the size of the salmon filet). Take all of the herbs and blend together into one bundle similar to shuffling a deck of cards. After the herbs have been evenly mixed into a single bundle take half of the herbs and place them on the butchers twine in the same shape as the salmon filet. Take half of the sliced lemons and layer them on top of the herbs in like manner. Once the lemons have been placed on the bed of herbs put the salmon on top of the lemons skin-side-down. Season with salt and pepper and evenly coat the salmon with the Honey Mustard Vinaigrette that was made in advance. Reserve some of the vinaigrette to drizzle on the salmon just before serving. Take the second half of the lemons and layer them on the salmon. And finish with the second half of the herbs by placing them on top of the lemons. Tie each piece of twine around the salmon, thereby, holding all of the herbs and lemons in place. You are now ready to grill.

On a clean, preheated grill set at medium heat, place the salmon skin-side-up. Cook for about ten minutes and then turn and finish cooking with the skin-side-down for another ten minutes. Total cooking time should be approximately twenty minutes depending on the size of the filet and how well you like it cooked.

Serves 4-6

• 1 Side of Wild Salmon (scaled and skin on)
• 8 medium size lemons cut into thin slices
• 1 bunch of tarragon
• 1 bunch of rosemary
• 1 bunch of thyme
• 1 bunch of savory
• 1 bunch of basil
• tt salt and pepper
• 6 strands of butchers twine (10” each)

Honey Mustard Vinaigrette

• 3 tbs of Olive Oil
• 1 tbp of balsamic vinegar
• 1 tbp of stone ground mustard
• 1 tbp of raw honey
• 2 tbs of capers (crushed)

Make the Honey Mustard Vinaigrette by mixing all ingredients together and mixing well with a whisk. Set aside until ready to use with the salmon.

Place the salmon on parchment paper skin-side-down and make sure all bones have been removed. Once all bones have been removed set the salmon aside and layout the butchers twine so that all pieces are parallel to each other and about one inch-and-a-half apart (you may have to vary the space between the butchers twine according to the size of the salmon filet). Take all of the herbs and blend together into one bundle similar to shuffling a deck of cards. After the herbs have been evenly mixed into a single bundle take half of the herbs and place them on the butchers twine in the same shape as the salmon filet. Take half of the sliced lemons and layer them on top of the herbs in like manner. Once the lemons have been placed on the bed of herbs put the salmon on top of the lemons skin-side-down. Season with salt and pepper and evenly coat the salmon with the Honey Mustard Vinaigrette that was made in advance. Reserve some of the vinaigrette to drizzle on the salmon just before serving. Take the second half of the lemons and layer them on the salmon. And finish with the second half of the herbs by placing them on top of the lemons. Tie each piece of twine around the salmon, thereby, holding all of the herbs and lemons in place. You are now ready to grill.

On a clean, preheated grill set at medium heat, place the salmon skin-side-up. Cook for about ten minutes and then turn and finish cooking with the skin-side-down for another ten minutes. Total cooking time should be approximately twenty minutes depending on the size of the filet and how well you like it cooked.

Serves 4-6