King Salmon Three Ways

Coconut King Salmon Bites

Truthfully, this could use a bit of sugar. However, the subtlety of the coconut with the rich succulence of fresh King Salmon is, well, just try it.  Roll over the images below to see instructions. 

Coconut flour

Skin.

Salt.

Chop into 1 inch squares and dredge in the coconut flour. Sprinkle fresh, cracked pepper on top.

We do this outside on the grill to avoid clean up.

Heat nice and hot.

Fry until golden brown and still pink in the middle.

King Salmon Belly

The belly is incredibly rich and fatty. We often turn these into salmon jerky. When in a hurry, though, add salt and brown sugar and grill them up for a candied salmon delight. 

King Salmon Head

The cheeks and collar are succulent and rich. Just like halibut cheeks, these are a real treat. 

Salt.

Grill.