Marsh’s Grilled King Salmon with Herb Butter

A meal fit for Paul Greenberg

Marsh’s Grilled King Salmon with Herb Butter

Serves: 4 | Difficulty:

Marsh, our VP and Captain of the F/V the Loon, prepared this dish for one of our good food heroes, Paul Greenberg, author of Four Fish and American Catch, when he visited Sitka in July, 2016 to film a documentary on sustainable fishing. Paul approved—and we think you will too!

Ingredients

4 king salmon fillets, 4 to 6 ounces each
½ tablespoon ground fennel seed
½ tablespoon ground juniper
1 tablespoon butter
dash of ume plum or apple cider vinegar
salt and pepper, to taste

Directions

Heat grill to 375°. Rub salmon with spices and butter. Grill for 6 to 8 minutes on each side. Serve with dash of ume plum or apple cider vinegar and a side of seasonal veggies.

Paul Greenberg and his freshly caught salmon, courtesy of Marsh Skeele.

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