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Grilled Wild King Salmon


We saw Wild King Salmon on sale at Fresh Direct so we loaded up! We decided to try something new and brought some of our garden’s basil into the mix with some tamari, lemon juice, honey, and olive oil to bring a rich Asian flavored Salmon that we made in a foil boat in the grill!  It was quite delicious and had robust flavor.

From our kitchen to yours, Bennett


4 Wild King Salmon fillets (about 8 ounces each)
⅓ cup fresh basil leaves, chopped Bunch Fresh Dill
1 lemon, juice
2 tablespoons olive oil
1 tablespoon coconut aminos or tamari (gluten free soy sauce)
1 tablespoon honey
Sea Salt to taste
Fresh cracked pepper


Make a foil boat (take three sheets of aluminum foil forming an edge that won’t lose liquids) and place on cooking sheet
Pat the salmon dry and place on the foil
Mix the salmon topping by combining the remaining ingredients (olive oil, lemon juice, tamari, honey, salt and pepper)
Let stand for 30-60 minutes or place in the fridge for up to 8 hours
When ready get your grill to medium heat, and slide the boat onto the grill
Cook for about 20 minutes depending on the thickness of your salmon
The salmon is done when it gets flaky and the skin is easily removed

Serves 4

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $10: Charles Smith ‘Eve’ Chardonnay (Columbia Valley, CA)
Moderate $35: Walter Hansel ‘Cuvee Alyce’ Chardonnay (Russian River Valley, CA)
Splurge $70: Paul Hobbs Richard Dinner Vineyard Chardonnay (Sonoma Mountain, CA)



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