Summer is winding down and I am cleaning out my summer freezer. While we’ve still got a few nice afternoons, might as well grill! Can you tell I’m not ready for this weather to be over?

I have some Kokanee left from our Idaho lake trip in July. My favorite way to eat Kokanee is whole from the grill. Whole fish can seem like a daunting task, but it is so simple!

Here are my top tips for delicious whole Kokanee:

1. Leave the skin on. Now, scaling isn’t necessary–in fact, many people don’t–but I prefer to save myself a kitchen covered in glitter. So many people are scared to eat the skin, but it is so tasty, I promise–especially if you char it!
2. Scoring. While scoring is usually meant for larger fish, I’m just in the common practice of it and it helps the fish cook evenly and quickly. Just slash through the meat and skin at an angle, as pictured!
3. Flavor! I like to stuff the fish with little lemon wedges. It has changed the flavor game! Lemon and fish… there is not better combo!
4. Cedar planks. Cedar planks. Cedar planks. They add so much delicious flavor! Soak them for 2-3 hours or a full day before grilling. Make sure you keep your eye on it so you don’t have a grill fire on your hands!

That’s it! If you give grilling whole a try, let me know your top tips in the comments below!

xo, Kylee