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RPM Seafood's Ora King Salmon

Charcoal Roasted Ora King Salmon

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RPM Seafood’s Charcoal Roasted Ora King Salmon recipe is perfect for grilling over glowing embers of charcoal. Served with olive oil, fire-kissed tomatoes, and RPM Seafood’s salt mix, you’ll want to add this to your grilling repertoire.

RPM Seafood's Ora King Salmon

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Charcoal Roasted Ora King Salmon

Delicately grilled and served fire-kissed tomatoes

Yield: 4 servings


32 oz. Ora King Salmon (4 8 oz. portions)
8 oz. Preserved Tomatoes (recipe below)
1 tsp. RPM Seafood Salt (recipe below)
1 Lemon, cut into wedges

20 oz. Cherry Tomatoes
1 cup Olive Oil
5 Basil Leaves

2 Tbsp. Maldon Sea Salt
3/8 tsp. Lemon Zest
1/8 tsp. Sumac Powder
1/8 tsp. Pink Peppercorn, ground


1. Preheat a cast iron skillet on a hot grill for 10 minutes.
2. While the skillet is heating, pour olive oil into a shallow baking dish and add basil leaves.
3. Toss the cherry tomatoes in the oil and season them with sea salt.
4. Place the seasoned cherry tomatoes into the preheated skillet on the grill. Let them char on one side, then gently roll them to char on the other side.
5. Once charred, remove the cherry tomatoes from the grill. Transfer into the dish with olive oil and basil.
6. Allow the tomatoes to marinate in the oil and basil for at least an hour, ideally overnight. Reserve oil and juice released by the tomatoes.

1. Mix all ingredients together and let sit uncovered overnight, allowing the lemon peel time to dehydrate.

1. Prepare the grill. The key to grilling seafood well is a very clean grill, the grates should appear smooth and not have any buildup. If using a charcoal
grill, prepare a hot coal bed and place the grate 6-8 inches above the coals. If using a gas grill, preheat the grill to 450°F.
2. Prepare the fish. Season your fish with fine sea salt and coarse black pepper, drizzle with olive oil, and allow the fish to temper for 30 minutes.
3. Once your grill is ready give it one final cleaning with a brush then place some oil on a small kitchen towel and use it to oil the grates. The grates should
smoke telling you they are hot enough.
4. Place your fish on the grill. Allow the fish to cook in one spot without moving for 5 minutes, after this carefully use a metal spatula to turn the fish 45
degrees. Leave the fish for another 2 minutes and flip for a final 2 minutes.
5. Remove the fish from the grill and place on a resting rack, squeeze one of the lemon wedges on each piece of fish and season with RPM Seafood Salt. Plate next to the preserved tomatoes, drizzle some of the reserved tomato oil on top and serve with a lemon wedge.

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