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.