Information
5 min
30 min
4
To take king salmon to the next level, Captain Marsh Skeele recommends adding some mustard. We always trust his culinary advice.
“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!”
Ingredients
1 pound king salmon
3 tablespoons stone ground mustard
1 bunch scallions
1 tablespoon olive oil
1 tablespoon black pepper
Pinch of salt
Directions
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.
Marsh Skeele
Marsh is our original fisherman and helped start Sitka Seafood Market over a decade ago. He grew up fishing with his family outside of Sitka and began his own fishing journey captaining the F/V Loon in 2011. Shortly thereafter at a dinner party sharing his catch, he met friends that figured out how to get his fish to the Midwest and Sitka Seafood Market was born. He loves finding the highest quality ingredients and sharing the stories of their harvest over a dinner party. You can find him fishing with his family in Sitka and searching for the next delicious piece of seafood to share with you.
