A Classic Pairing
- 1 pound king salmon
- 3 tablespoons stone ground mustard
- 1 bunch scallions
- 1 tablespoon olive oil
- 1 tablespoon black pepper
- Pinch of salt
Start it at a low temperature, aiming for a 300° grilling temperature.
Remove the root-end of the scallions. Brush lightly with olive oil. Cook on grill until green ends have char marks and white ends are beginning to turn translucent.
Remove scallions from grill, let cool, then chop finely and mix with olive oil and mustard. Add salt & pepper and mix until blended.
Generously cover the flesh-side of the salmon with the mustard rub. Place skin-side down on the grill (no need to flip!) and cook 20-24 minutes.
After 15 minutes, use a butter knife or you finger and gently probe the thickest part of your salmon. If it flakes easily, it's done.
Serve hot off the grill with more mustard spread, grilled potatoes, fresh bread, and your favorite beer.
Marsh's pro cooking tip: If your grill doesn’t go as low as 300°, turn off half of the burners and cook the fish away from direct heat. You don’t have to flip the salmon when you cook it slow at a low temperature.
Know Your Cook
- Captain Marsh Skeele -
Few ingredients are better for summer grilling than a nice piece of king salmon. Simply put the fish on the grill with sea salt & pepper, and enjoy the king’s rich flavor. If you want to take it to the next level, Captain Marsh Skeele recommends adding some mustard. We always trust his culinary advice. Indeed, many French recipes call for stone ground mustard with their salmon. It really is an excellent pairing.
“The mustard balances the richness of the fish and the charred green onions add a lot of depth to the flavor, rounding this dish out nicely. Enjoy!” - Captain & VP Marsh Skeele, F/V Loon