Grilled Wild Salmon With Preserved Lemon Relish

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One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed

Olive oil

Fresh squeezed lemon juice

2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup chopped shallots

1 teaspoon olive oil

1/2 teaspoon lemon juice

Ground black pepper

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