Wild King Salmon Lox

Wild King Salmon, flash frozen at sea, arrives refreshed (thawed), and ready for cooking.  Caught with hook & line from boats in Southern Alaska. 

Fillets come in many forms: 
Tail: Leanest (less oily), boneless, & less thick.
Middle: As shown in photo...more oily, more omega-3s, thicker
Collar: Closest to head, similar to middle except even more oily & shape is rounded, thickest piece.
Belly: Thinnest, oiliest, tastiest piece. 

Best prepared on grill, oven, or pan with sea salt & any or all of these spices: Paprika, Dill, Mustard Seed, Onion Powder, Garlic Powder, Basil, Rosemary, Thyme, Marjoram, Black Pepper, Chili Powder

Spray or coat with coconut or olive oil, including skin side to keep from sticking to grill.
Preheat Grill/Oven/Pan to Medium High (375F)
Place skin side down for 3-5 minutes
Flip & cook another 3-5 minutes (I let skin stay on grill then flip other side onto skin to protect from damage/loss of spices)
Finish by flipping 1 more time. When ready, meat will be firm, turn opaque, & bleed fat juices. Cut into thickest piece to see little or no red translucent color. Sashimi grade, so ok to undercook or recook if too raw. Add lemon & salt to taste.