In a small bowl, combine aromatic run ingredients. Make 5 deep cuts in the salmon's skin on each side of the fish.
Make 5 deep cuts in the salmon's skin on each side of the fish.
Rub aromatic seasoning into the cuts, on skin and into center of the salmon.
To grill King Salmon, first, oil your grill. Grill over medium hot coals or gas barbeque. Cook covered for 10 minutes per inch at thickest part of the salmon.
Check salmon by piercing meat at center bone. Salmon is done when meat flakes easily and is even in color.
Remove from grill, cover and let stand for 10 minutes. Place on large platter and garnish with lemon slices. To serve, use two forks to lift meat off bone, and portion into servings.