Lake Michigan King Salmon

Spice Rub for Salmon

• 4 tablespoons black pepper
• 3 tablespoons Cayenne pepper
• 2 tablespoons course kosher salt or sea salt
• 1 tablespoon crushed basil
• 1 tablespoon crushed thyme
• 1 tablespoon crushed oregano
• 2 tablespoons paprika
• 3 tablespoons granulated garlic

Mix all of the ingredients together until combined. Store in an airtight container.

Balsamic Pinot Grigio Syrup

• 1 bottle Pinot Grigio (or similar) wine
• 1 1/2 cups sugar
• 1/4 cup water
• 3 tablespoons balsamic vinegar
• 3 tablespoons butter

Combine sugar and water in a heavy saucepan. Bring to a boil and stir the sugar until it is melted and forms a thick syrup. It may begin to turn a golden color. Add the wine and boil and stir continually until it is reduced to about 1 cup. Add the vinegar and the butter. Serve warm. This sauce can be stored in the refrigerator and reheated prior to serving.

Unfortunately, I do not know who to credit for this delicious sauce. I put it together after reading several different recipes on the internet.

Lime Butter Sauce

This recipe is adapted from one found in the June 2006 issue of Gourmet Magazine.

• 2 garlic cloves
• 1 teaspoon of pepper
• 1/2 cup of lime juice
• 2 sticks butter, melted

In a blender mix the lime juice, pepper, and garlic until thoroughly combined. While the blender is running, add the melted butter in a slow steady stream. Blend until the mixture is emulsified. Serve cold.

Blackened Salmon

Place the salmon fillets in a little olive oil and then cover them with the rub. Let them sit in the rub in the refrigerator for at least one hour. Heat the grill to medium high. Place the salmon on the grill and cook for about 4 - 6 minutes per side.

Serve with Lime Butter Sauce and the Pinot Grigio Syrup.