Grilled Whole King Salmon

Grilled whole King Salmon is perfect for a party and definitely a  crowd pleaser. Can you imagine the responses you will get when the finished Grilled whole King Salmon is presented on a buffet table.   It will always one-up anything else!  It doesn’t get any easier once you close the grill’s lid.  Amazing aromas will fill the air as you mingle with your guests.  Everyone will start salivating for the first taste of the grilled whole King Salmon.  I like to cut the head off when grilling the whole King Salmon.   Also, scale the skin of the King Salmon.  I have a habit of wearing lots of scales at work.  Funny, sometimes my sister wants to know where that scale on the office counter came from.  Oops!  Guess what we’re serving for our 4th of July party?  Yes, Grilled Whole King Salmon is on the menu.

Local wild caught King Salmon season is determined by our Federal Government.  It used to be that May 1st was the opening day.  Due to the limited supply in the last few years, a Salmon Council was formed to help the Federal Government with their decision of starting time and length of the fishing season.  This year is a good year for the timing and length of fishing King Salmon.  However, there are other variables that play havoc with the season – wind, water temperature, and location of the King Salmon.  The King Salmon caught are bled immediately on board to ensure the freshness of the fish.  The local fishermen only use the troll caught method for fishing.  This method ensures that your Grilled whole King Salmon will be in the best condition.

www.crabonline.com/product/whole-king-salmon-wild-caught-California

4 whole wild King Salmon
Grilled Whole King Salmon
Print Recipe
Servings Prep Time
8+ people 10 minutes
Cook Time
30 minutes
Servings Prep Time
8+ people 10 minutes
Cook Time
30 minutes
4 whole wild King Salmon
Grilled Whole King Salmon
Print Recipe
Servings Prep Time
8+ people 10 minutes
Cook Time
30 minutes
Servings Prep Time
8+ people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat the grill to 300 degrees. Cut across the outside of the salmon every 3-4 inches without going completely through. Layers inside of the fish with lemon slices, onion slices, and herbs. Brush the skin side of the King Salmon with olive oil. Place lemon slices and herbs in the slits on the King Salmon. Wrap in foil and lay on grill. Check in 25 minutes. If need longer time check every 5 minutes. Look at the meat through the outer slits.
Recipe Notes

If looking to baste the whole King Salmon while grilling add a little apple cider vinegar.  I'd use a small bunch of parsley as my dipping tool into a small bowl of apple cider vinegar and dab into the slits.  You can also add butter into the salmon's cavity if you are looking for a richer flavor.

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