A Narrow Window for a Gourmet's Delight

Late April and early May is the time you want to make sure you treat yourself to some Alaskan King salmon. Last week TG ordered a whole King salmon…all fourteen pounds of it from Halpern’s Purveyors of Meat & Seafood in Atlanta. Spent some time cutting it into 1+ pound portions and using a vacuum seal machine to preserve the integrity of the product.

Last night we had our first sampling and TLW awarded The General a star for my efforts! I used my favorite salmon marinade and grilled it over indirect heat to an internal temperature of 140*.

Be sure when you use the marinade on your salmon…never to marinate fish more than an hour (45 minutes is ok)…especially if it has lemon juice in it as it will break down the protein in the flesh.

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