Grilled Copper River King Piccata

Grilled Copper River King Piccata

Posted by Sena Wheeler on

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

    1. 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.

    2. Slice half the lemon and squeeze the other half for juice.

    3. Combine remaining ingredients Piccata sauce

    4. Coat salmon with Piccata sauce

    5. Place lemon slices directly on the grill and place salmon on top, skin side down. Close the lid

    6. 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

    7. Remove from grill with lemon slices and serve with grilled veggies. 

     

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