Grilled Alaskan Salmon
INGREDIENTS
- 1 fillet Alaskan salmon, preferably Sockeye/red: 2 lbs
- kosher salt: 1/3 cup
- apple cider vinegar: 1/2 cup
- fresh ginger: 1 TBSP
- mayo: 3-4 TBSP
- lemon: 1
- green onions: 3-4
- fresh dill: 2-3 sprigs
- fresh parsley: 2-3 sprigs
- fresh thyme: 2-3 sprigs
- oil: 1-2 TBSP
- kosher salt: 1/3 cup
- apple cider vinegar: 1/2 cup
- fresh ginger: 1 TBSP
- mayo: 3-4 TBSP
- lemon: 1
- green onions: 3-4
- fresh dill: 2-3 sprigs
- fresh parsley: 2-3 sprigs
- fresh thyme: 2-3 sprigs
- oil: 1-2 TBSP
STEPS
1. Set up grill for indirect grilling & preheat.
2. Rub kosher salt all over salmon fillet and rinse with apple cider vinegar then rinse again with water.
3. Remove the pin bones, located approximately 1” from the top of the back, of the salmon fillet.
4. Lightly coat salmon fillet with mayo and freshly shredded ginger.
5. Cut lemon into thin slices and place on top of fillet.
6. Chop green onions and spread over salmon fillet but save a handful.
7. Place sprigs of dill, parsley & thyme over salmon fillet.
8. Oil grill grate where salmon will be placed & begin cooking the salmon with the skin-side on the grate.
9. Cook salmon until it reaches an internal temperature of 145 or until the meat becomes flaky.
10. Once salmon is finished, sprinkle the remaining handful of green onions over the cooked salmon and enjoy
IDEAS
- Add some wood (chunks or chips) to your fire for an added smoked flavor, I recommend cherry, apple, alder, or filbert wood to go with Alaskan salmon.
- Mix different herbs/spices/bbq rubs to the mayo before coating the salmon fillet to add your personal touch.
- Serve on top of micro-greens for added color and texture.
- Serve on top of micro-greens for added color and texture.