Grilled Dry-Aged King Salmon: Recipe, Tips & Video
Grilled Dry-Aged King Salmon with Lemon and Herbs
Use supplier-aged salmon portions for this grill method, with simple seasoning and a cooler grill area available to finish thicker pieces. This guide focuses on cooking the fish you receive.
Order the Fish Before Setting Your Meal Date
Dry-Aged Ora King Salmon is custom-made to order. Chamber space is limited, so finished fish may not be available for immediate shipment. Your order may wait for a chamber slot and then complete its aging period. That period excludes the queue and shipping transit. Confirm preparation and dispatch timing before ordering for an event; overnight shipping starts after the fish is ready.
Check the selected product format and supplied preparation. A large fish order is not the same as a pack of ready-cut portions.
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Ingredients for About 4 Adult Main-Course Portions
- 4 skin-on dry-aged king salmon fillet portions, about 6 oz each and similar in thickness
- 1 tablespoon cooking oil, plus a little for the grill grate
- Salt and freshly ground black pepper, to taste
- Lemon wedges and chopped dill or parsley
Adjust portion sizes to your diners. If your order is a larger fish or a different cut, portion it first or adapt the method to its actual thickness.
Grill Method
- Prepare two heat areas. Preheat the grill to medium-high, roughly 375–400°F with the lid closed, and leave a cooler area for finishing the fish. Clean and lightly oil the grates using a method appropriate for your grill.
- Prepare the salmon. Keep chilled until preparation, check for bones and pat dry. Brush with oil and season. There is no need to leave it out to reach room temperature.
- Start skin-side down. Place the portions over the heated area and close the lid. Begin checking after about 5–6 minutes. Avoid repeatedly lifting the fish while the surface is still sticking.
- Control browning. If the skin is browning before the center is ready, move the fish to the cooler area with a wide spatula and finish with the lid closed. Turn only if needed for your cut and preferred surface color. Do not rely on a fixed number of minutes for every portion.
- Measure and serve. Continue cooking to the temperature below. Transfer to a clean platter and finish with lemon and herbs.
Measure 145°F (63°C) in the thickest part of the fish, avoiding bone. Cooking times are estimates; thickness, starting temperature and equipment affect them.
Optional Cedar Plank
Use only a food-safe plank intended for grilling and follow its maker’s soaking, heat and placement directions. Treat plank cooking as a separate method with its own timing; do not assume the direct-grill schedule applies. Monitor the grill throughout and measure the fish’s internal temperature.
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Serving Variations
- Lemon and herbs: serve with roasted asparagus, wild rice and a lemon-dill yogurt sauce.
- Soy, ginger and garlic: add a light glaze near the end of cooking and watch for scorching. Serve with jasmine rice and bok choy.
- Citrus salad: pair with arugula, orange segments and a light vinaigrette.
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Serving Guidance
Salmon appears in the FDA/EPA “Best Choices” category for mercury. This does not mean unlimited servings: the guidance includes portion sizes and weekly advice for pregnancy, breastfeeding and children. See the FDA fish advice when planning meals for those groups.
More Ways to Prepare Your Fish
Try our baked salmon with roasted vegetables recipe, read the Ora King buying and preparation guide, or compare products in the main dry-aged fish guide. Browse the Dry-Aged Fish collection and the main Fish catalog.
Follow package storage and use-by instructions after delivery. This recipe starts with supplier-aged fish; do not add a home-aging stage. See our home preparation and storage guide.
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