Enjoy seeing your freezer filled with the thick red fillets of King Salmon everyone loves on the barbecue? I know I do, but if you don’t know how to bring the flavor out of the fish with the correct seasonings your prize catch may as well go to the dog! Please enjoy some of our other favorite Salmon & Steelhead Recipes.
My personal favorite used to marinate either King or Coho Salmon is a flavor-enhancing rub. Brown Sugar is the main ingredient, followed by Paprika, Thyme, Rosemary, large granule Kosher Salt & Pepper. What you’ll need to prepare the rub is a small metal or glass mixing bowl, measuring cups and a whisk.
The required amounts of each ingredient are as follows –
Mix all ingredients with a whisk until all parts are distributed evenly in the bowl.
After your fish has thawed in the refrigerator, cut into 1/2 or 1/3 pound pieces and lay skin side down in a rectangular baking dish.
Wearing plastic gloves, evenly distribute rub over 18 to 20 small portions of fish and press into meat until absorbed.
Cover with plastic wrap and let sit at room temperature for 15 minutes before grilling. During this time preheat your grill on high heat and then turn down to medium for cooking.
Cooking your fish on the grill will need to go for no longer than 10 minutes – remember your fish will continue to cook after removed from the heat!
Place fish skin side down and cook until meat separates from the skin, which will take approximately 4-6 minutes on medium heat or very red coals.
After separation has occurred, which you will test with a spatula, flip the marinated side onto the skin that remains on the grill. Flipping will allow you to cook both sides of the fish evenly without it sticking and costing you valuable presentation points. Cook for another 1 – 2 minutes while on the skin and then remove the skin from the grill, placing the fish directly on the grate for 1 minute to obtain grill marks.
You have now perfectly prepared your prize catch and are ready to serve with your favorite sides to friends and family.