Skinless Salmon (I prefer King Salmon medallions or thin fillets. Belly meat, back meat & tail meat also work great (or as my friends know I call it Rib Eye, Filet Mignon, or Top Sirloin–watch me break down a 60 pound King Salmon into retail cuts like beef sometime and you’ll understand). Oh yeah, the rest of the stuff: McCormick’s California Style Lemon Pepper with Garlic & Onion, Lawry’s Seasoning Salt with Black Pepper, fresh garlic, olive oil or clarified butter, worchestshire, lemons.
Prepare a quick marinade or FBO (fish basting oil in chef jargon) with olive oil or clarified butter, worchestshire, fresh chopped garlic and fresh squeezed lemon juice. Dip the Chinook salmon in the FBO, then coat both sides and all over with the lemon/garlic pepper and seasoning salt. Grill over charcoal, campfire, or a gas grill, giving it a 1/4 turn once before flipping to help the meat hold nicely, and to give it the criss cross grill marks like the pros. Top with a clove of oven roasted garlic and serve with garlic roasted red potatoes. You’re guests (the garlic lovin’ ones) will be happy tonight.