Directions
Marinate the salmon portions overnight in the Korean Bulgogi marinade.
In the morning, remove salmon from the marinate and pat dry. Season with the Campfire Smokey Sea Salt and Citrus Pepper Blend. Place on a warming rack on a tray, uncovered in the fridge. Take the salmon out an hour before cooking to come to room temperature.
Set up your grill for medium-high heat, preferably with charcoal and cherrywood. Oil the grates and place the salmon skin side up for 30-45 seconds. Move salmon away from the fire, place skin side down, and reduce the heat to 250°.
Cook for about 20 minutes or right until you see the white fats start to bleed out of the fish.
Recipe Note
We really think Marc made the right call with rice as a side. It makes this such a filling meal with such a low calorie count. We are all about that Healthy Grilling.
