Was lucky enough to get a Spring King last weekend, so that needed to be immediately cooked on the grill. These fish are so oily and tasty I have a hard time not cooking it all fresh. To prepare, I removed rib bones, patted dry, rubbed with a little olive oil and sprinkled with a mixture of Johnnys Seafood Seasoning, Johnnys Lemon Pepper, Garlic, and Dill. A few minutes before I put it on the grill I squeezed some fresh lemon juice on the fillet. For the grill I preheated the SRG on high and then added alder pellets to the smoker box and let that go for about 5 minutes, then I switched the grill to low and sprayed with some PAM. Put the fillet on the grill skin side down and let it cook until IT of 126, that took about 20 minutes. Here are the pics:
Salmon the grill:
Salmon off the grill with a chunk cut off for the kids:
Salmon plated with a salad:
