People Talk >> Recipes

Pages: 1 | 2 | (show all)


Re: Copper River Salmon [Re: GaKaye]
      #1013183 - 05/30/09 05:31 PM (


Just back from the fish store and have about a 2 pounder Copper River. Please, please....ideas for cooking and for how long. Hoping to cook on the grill?

Many thanks!

Post Extras: Print Post   Remind Me!   Notify Moderator  

Joined: 11/01/06
Posts: 360
Loc: Southern New Jersey
Re: Copper River Salmon [Re: Anonymous]
      #1013194 - 05/30/09 06:33 PM (

I usually cook about 15-20 minutes on the grill. A recipe I used to make is alder planked Copper River Salmon with a mahogany glaze. I'm originally from Seattle and used to make this a lot. Of course its now much harder and more expensive to get Copper River Salmon - especially in NJ

Recipe for Mahogany Glaze
1 C. Apricot Preserves
3/4 c. Dry Sherry
8 oz. fermented Japanese bean paste
1/2 c. honey
1/4 c. sesame oil
1 c. water
1 TBLS finely chopped garlic
2 TBLS dry mustard
1/2 C. Soy Sauce

Mix together in blender (This obviously makes a lot but stores well) - Bake Salmon on preheated 400 degree plank for 30-45 minutes. If grilling, I just baste the salmon as I grill


Post Extras: Print Post   Remind Me!   Notify Moderator  

Joined: 07/09/06
Posts: 11631
Loc: Peaceful Eastern North Carolin...
Re: Copper River Salmon [Re: Anonymous]
      #1013318 - 05/31/09 07:22 AM (

I just get filets and pan saute them, so I'm not sure about the whole fish? Personally I think the flavor of the fish is so unique, that I don't do any more seasoning that salt and pepper. I'm not a lover of sweet sauces on my protein anyway.

On the grill, I would make sure the grill and the fish are well oiled (the Copper River salmon is not as fatty as the others), season inside and out with salt and pepper, and grill for about 10 minutes per inch of thickness. I would probably stuff some fresh herbs inside the fish to add a little flavor..tarragon would be delicious, or basil.


Edited by GaKaye (05/31/09 07:25 AM)

Post Extras: Print Post   Remind Me!   Notify Moderator  

Joined: 02/01/04
Posts: 19406
Loc: Basking Ridge, NJ Southold, NY...
Re: Copper River Salmon [Re: GaKaye]
      #1013435 - 05/31/09 01:27 PM (

I agree with you Georgia!
any really good cut of any fish or meat, should be done "as is"...
Forget all the marinades, rubs, added flavors...
Just use it nude! maybe with some S&P only, and butter or olive oil...
with good fish, I might only add a small amount of thyme...

why spend all that money, and the time looking for it, and overpower the flavor you just spent all that money on with add-ons?

Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{

Post Extras: Print Post   Remind Me!   Notify Moderator  
Pages: 1 | 2 | (show all)

Extra information
0 registered and 1 anonymous users are browsing this forum.

Print Topic

Forum Permissions
      You cannot start new topics
      You cannot reply to topics
      HTML is disabled
      TTOLCode is enabled

Topic views: 4176

Jump to

Contact Us Terms of Use Advertising on TTOL Traveltalkonline