Butterflied and Grilled Great Lakes King Salmon


  • 1 King Salmon, cleaned, scaled and butterflied
  • olive oil
  • 4 tablespoons ancho chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons granulated roasted garlic powder
  • 2-3 pinches cayenne pepper
  • Wildflower honey
  • 1 large red onion, finely sliced
  • 1 fresh fennel bulb, cored and finely sliced
  • 2 Lemons and Oranges, finely sliced
  • 8-12 oz crab claw meat, shredded
  • Fresh chives and parsley, roughly chopped, to garnish
  • Kosher salt and ground black peppercorn, to taste


  • Prepare salmon, by cleaning, scaling and butterflying the freshly-harvested fish. Pat dry the meat and skin with paper towel, then rub the meat olive oil, chili, paprika, garlic, cayenne, salt, freshly ground pepper and a drizzle of honey. Rest on the counter until near room temperature. 15 minutes prior to cooking, preheat the grill to low (225-250F).
  • Place the salmon skin-side down directly atop the grill grates. Toss the slices of onion and fennel in olive oil and dress dress the fish, followed by lemon and orange, then top with shredded crab meat. Season additionally with salt and pepper. Close the grill lid, basting intermittently with olive oil, until the internal temperature in the fattest part of the fillet reaches 135F, approx 45 minutes.
  • Remove salmon from the grill grates and rest under a tin foil tent for 10-15 minutes. Garnish with freshly chopped herbs, season additionally to taste, then plate in 6-8oz portions atop a rustic bed of cous cous and ancient grains. Pair with a beautiful cabernet sauvignon and serve.