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Wild Alaskan Copper River King

Scott WatkinsScott Watkins Posts: 1
edited November -1 in Seafood
• 1 lb Wild Copper River King Salmon or Alaskan King - Skin on
• 1 tsp Course Kosher Salt
• 1 tsp Fresh cracked black pepper
• 2 Clove Garlic
• 1 Tbs John Henry's Greek Rub
• &#189 Sliced Lemon
• 1 Tbs Extra virgin olive oil

InstructionsApply olive oil with a brush or a Mr. Mister spray can. Using a garlic press, crush 2 cloves of garlic and rub throughout the flesh of the salmon using a spoon or brush. Season with salt & fresh cracked pepper. Sprinkle with John Henry's Greek rub, top salmon with sliced lemon.Bring your Big Green Egg up to 250 degrees and add soaked apple wood chips. Using a fish grate or aluminum foil with holes poked in it, grill salmon till fish is flaky, about 1 hour.NotesKeep this recipe simple, let the natural flavor of the Copper River King be the main emphisis, the apple smoke with impart a light smokey flavor to this already incredible fish. Experiment with alder or pecan wood chips as well.Number of Servings: Time to Prepare:
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