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Grilled Copper River Salmon
Serves 4
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Ingredients:
| 1 lb Copper River Salmon, cut into 4 (4 oz) fillets |
| Olive oil |
| Salmon Spice Rub |
| 4 tablespoons Smoky Bacon Butter, for topping, see recipe below |
- Preheat grill to medium-high heat. Rub salmon all over with olive oil and sprinkle with salmon rub. Grill salmon fillets skin-side up to start with and grill about 5 minutes. Turn over and grill skin-side down for another 5 minutes.
- Remove to platter, top each grilled fillet with 1 Tbsp. of the bacon butter and serve.
| 1 cup soft butter |
| 1/2 cup crumbled cooked bacon, (Hormel real Bacon Bits in a jar) |
| 2 tablespoons chopped green onions or chives |
| 1 teaspoon minced garlic |
| 1 teaspoon dijon mustard |
| 4 drops Chipotle Tabasco Sauce |
| Sea salt, to taste |
| Fresh ground pepper, to taste |
- Mix all ingredients in medium bowl and season to taste with salt and pepper.
- Shape into log on wax paper and refrigerate until ready to use.
- Keeps 1 week in fridge or 3 months in freezer. Makes about 1 1/2 cups.
| Course: | Dinner |
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