Twin Eagles Partner Chef David Olson’s Grilled Salmon
Nothing beats fishing by day and firing up the grill alongside family by night. Celebrate Father’s Day with this sea fare feast of freshly-harvested coho salmon, inspired by Twin Eagles Partner Chef David Olson’s culinary adventures across the final frontier of Alaska’s legendary Copper River.
This breathtaking whole salmon is stuffed, skewered on a rotisserie spit and slowly prepared to smoky, tender perfection on Chef David’s Twin Eagles Pellet Grill. Pair with a locally-crafted beer and serve up this holiday centerpiece family-style with a sunset view of the great outdoors. Enjoy and Happy Father’s Day!
1 coho salmon
4 tbsps ancho chili powder
2 tbsps smoked paprika
1/2 tbsp roasted garlic
3 tbsps honey
2 tbsps soy sauce
1/2 cup fresh parsley, roughly chopped
1 fennel bulb, sliced, fronds reserved for garnish
1 cup green onion, chopped
2 lemons and 1 large orange, sliced
1 pound ground chorizo
3-4 large shallots, sliced
Kosher salt and ground black peppercorn
Prepare by patting salmon with a paper towel. Score skin with a sharp knife. Whisk 1/2 cup olive oil and the following seven ingredients, then rub fish inside and out. Stuff with fennel, green onion, citrus, chorizo and shallots, then season with salt and pepper. Tie down salmon across filets with kitchen string. Skewer salmon and place in pellet grill rotisserie at 400°F. Underneath the salmon, situate a large, rimmed baking sheet lined with beer-soaked wood chips. Baste intermittently with olive oil until internal temperature reads 135°F. Remove from grill and rest 10-15 minutes before carving. Plate family-style atop steamed and lightly seasoned rice. Garnish with a splash of olive oil and fennel fronds.