My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...
Servings: (2 or 3)
Prep: 3 Mins.
Marinate: 30 Mins.
Grill: 10 to 20 Mins. 
--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:
1 (6”x9”x1-1/2”) disposable baking pan
1 (9” x 1-1/2”) section of alder branch
--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)


Granulated garlic
Sitka Seafood Seasoning (or Old Bay Seasoning)
Freshly ground black pepper
¼ to ½  cup yoshida sauce
--(Depending upon # of fillets, 2 or 3 respectively)

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick


--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...
Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...
After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

I was lucky enough to reel in this beautiful 
20-lb. king salmon on May 9, 2013, 
that lasts the month of May here in Southeast Alaska...

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