Grilled whole Norwegian salmon is perfect for a summer dinner. It doesn't get simpler than this.
Rinse the fish and dry well.
Make cuts in the fish 2 cm apart.
Chop watercress, cress and coriander, and mix with lemon juice.
Cut lemon into wedges and insert in the cuts of the fish with the herb mix. Place the rest of the herb mix in the belly of the fish.
Rub the fish with olive oil, salt and pepper, and wrap in aluminium foil.
Grill the salmon approx. 30 minutes on low heat. Remove from the grill and let rest for 15 minutes in the foil.
Open the foil and serve.