Papa's Grilled Salmon

Ingredients

• Wild-caught, fresh salmon filet (Sockeye, Copper River)**
• Foil
• Butter
• Lemon Pepper
• Salt

** You must use wild, fresh salmon; not farm-raised and not frozen. If not, it will be dry and lacking in flavor. This recipe is meant to enhance the flavor of the salmon, not mask it. If you have frozen or farm-raised salmon consider a marinade or turning it into gravlax.

Equipment

• Grill (preferred) or oven

Instructions

1. Rinse the filet under cool running water, slow stream to not damage the filet
2. Lay filet on newspaper or butcher paper
3. Lightly dab with a paper towel to remove excess water
4. Run your fingertips against the grain from neck to tail, removing the pin bones
5. Lay two sheets of foil down, grease filet size area with butter
6. Place filet on the greased section of foil
7. Season heavily with salt and lemon pepper
8. Lay 1/2 tablespoon size pads of butter along the length of the filet
9. Tent and crimp the foil on top and at each end, ensuring it is completely sealed (this seals in moisture while cooking)
10. Cook for about 10 minutes at 400 degrees on the grill or in the oven

Storage

1. Store in the refrigerator

Reheat

• Heat in the microwave for a couple minutes

Additional images for preparation steps