4 – 4 oz wild caught sockeye salmon fillets, skin on
2 tsp olive oil
Prepare grill to medium-high heat.
Rinse each fillet and pat dry with paper towels.
Lightly brush both sides of each fillet with olive oil.
Rub Nashville Spice Company Bristol Bay Seasoning into each fillet covering all sides.
Place salmon on the grill rack over heat.
Close the grill cover and grill for 4–6 minutes per 1/2-inch of thickness.
Carefully turn fish once halfway through grilling.
Using a fork, check the flesh at the thickest part of the fillet. When done, grilled salmon will be opaque yet moist and pull apart easily.
Remove skin and serve immediately.
Nutritional Information (per serving) | Calories 276 Total Fat 15g Saturated Fat 2.6g Polyunsaturated Fat 0.2g Monounsaturated Fat 1.7g
Cholesterol 97.1mg Sodium 74.3mg Potassium 0mg Total Carbohydrate 0.6g Dietary Fiber 0.2g Sugars 0.1g Protein 31g