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.
Smoky Bacon Butter
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.
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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
Smoky Bacon Butter
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
Directions:
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.
Smoky Bacon Butter
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.
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