Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Wild Alaskan Copper River King

Scott Watkins
Scott 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


Apply 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.


Keep 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: