One of the amazing things about living in Alaska is our ability to harvest most of the protein we eat. In June the first salmon runs of the year push into our bays and then Alaska’s cold, clear, rivers. I try to catch a couple or kings each summer. (For years I kept a dozen, but the runs today are a fraction of what they used to be.) King Salmon from the market can be expensive, but worth it.
Ingredients for grilled King Salmon (serves 4)
I cooked this on a gas grill but admit I prefer charcoal like at our remote cabin.
4 Rectangular king salmon fillet pieces about 4 x 6 inches, skin on
4 T. light cooking oil
4 T. Barbeque sauce
Grilling King Salmon
Heat the grill to a medium heat, and then brush the fillets with the cooking oil, both skin and flesh side.
Place the fillets on the grill flesh side down and cook until the tiny dots of cooked fat appear on the sides of the fillet just above the heat source (about 4 minutes).
Turn the fish, to skin side down and slather BBQ sauce on the flesh side and continue cooking until the tiny white dots of fat sprinkle the entire side of the fillet (about 5 minutes). The BBQ sauce on top should be hot and steaming. Serve immediately.
I like to grill this with a homemade fermented Jalapeno BBQ sauce. I’ve never disclosed the recipe, and I won’t here. I really don’t know you yet, and I’d hate to have to kill you. But below is a simplified recipe that works well.
I love serving King Salmon with grilled corn on the cob and spiced cabbage.
Spiced Cabbage
Begin browning four chopped slices of bacon, and two minutes later add ½ of a sliced yellow onion and continue cooking until onion becomes transparent. Add ¾ head of cabbage shredded and continue cooking for six minutes, stirring every couple of minutes. Stir in ½ cup of apple cider vinegar and ½ cup of brown sugar and cook until cabbage is soft.
Simple BBQ sauce
Mix these ingredients at least six hours before cooking to allow flavors to merge.
1 C. smokey store bought sauce, (Baby Rays)
½ C. salsa
½ C. dried onion flakes
¼ C. Worcestershire Sauce
1 T. each salt and black pepper