Grilled Salmon Piccata
Copper River King salmon is so incredibly delicious but can be tricky to cook because it's so thick. This recipe utilizes a low and slow style of grilling and my dad's controversial no-flip method. It's less sizzle and more patience, but the outcome is perfectly cooked melt-in-your-mouth salmon that is worth the wait!
Ingredients:
- 2-4 Copper River King salmon portions
- 2 Tbs butter
- 1 Tbs lemon, juice and lemon slices
- 1 Tbs capers
- 1 tsp garlic, chopped
- 1 tsp chives, plus garnish
- salt and pepper to taste
Directions
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Generously salt and pepper the salmon. I use more than usual salt when the portions are very thick. Set aside to allow the salt to penetrate the thickness.
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Slice half the lemon and squeeze the other half for juice.
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Combine remaining ingredients Piccata sauce
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Coat salmon with Piccata sauce
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Place lemon slices directly on the grill and place salmon on top, skin side down. Close the lid
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Grill at 325 for 25-30 minutes king (over 1 inch thick), 18-22 minutes for thinner salmon like sockeye. Grill low and slow with the lid on and don't flip the salmon
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Remove from grill with lemon slices and serve with grilled veggies.
