How to Cook Salmon - Grilled Salmon & Salsa
with Chef Matt Dunk
|One of the most popular dishes in Kyuquot that guests request recipes for.
The refreshing salsa on top pairs nicely with the semi spicy dry rub on the salmon.
Pre Cut portions help with serving size and with even cooking.
Enjoy the video!
Thawing: Cut open the bag in a corner or slot on the top and thaw completely in a refrigerator. For us this means taking it out the night before use.
Rinsing: (Key Step) Rinse the fish thoroughly with cold water. Use a piece of paper towel to wipe it off and pat it nearly dry again. If you smell the fish before and after rinsing you will notice a big difference.
Dealing with the skin: With a sharp knife remove the skin before cooking.