Whole King Salmon Filet
3 pounds Wild King salmon filet (skin off, trimmed, pin
½ cup olive oil
Salt and pepper
Shallot & Bacon Crust
¾ cup olive oil
1 ½ cups shallots (finely minced)
1 ½ cups bacon (finely minced)
1/3 cup fresh tarragon (chopped)
1/3 cup chives (minced)
1/3 cup Italian parsley (chopped)
Shallot & Bacon Crust Preparation
Place oil in a sauté pan and heat. When moderately hot, add both shallots and bacon. Turn the heat down
and cook slowly, until shallots are soft and the bacon is rendered. Turn off the heat and stir in the herbs.
Spread out on a sheet pan to let cool.
King Salmon Preparation
Brush the salmon filet lightly with olive oil. Season with salt and pepper. Place fish on the grill. (The grill
must be very clean, hot and oiled, to prevent fish from sticking). After the salmon is on the grill for about 1
minute, rotate it 90° and continue cooking for another minute. At this point, take two spatulas and skillfully
work them under the fish, supporting its weight, and quickly flip it over. While the fish continues to cook,
spread the shallot & bacon mixture over the salmon. After 2-3 minutes, transfer the fish to a sheet pan and
finish it in a 350°F oven. The middle should be opaque when finished cooking.