Copper River Salmon

Not a recipe, but Copper River Salmon is in season! Here in the East we can only get it in late May and early June, and I found some at the grocery store today. If you haven't tried it, look for it in your store...it is soooo delicious. A nice firm texture, redder than Atlantic or Pacific salmon, and not as "fishy". I just seasoned a filet with salt and pepper and pan seared it...so flavorful it doesn't need anything else.

Copper River Salmon is very popular around here and the season is basically from mid May to mid June, so we can not get it fresh either other than at this time. Enjoy while you have the chance.
Cheers,
T

Todd, I assume this is Sockeye Salmon from the Copper River?
Will have to look for it. Do they smoke it also?

Yes it is Sockeye, and they do smoke it as well as just about every other way of preparing it.

I really am not a Salmon fan, MJ is but I am no expert on how to prepare. It seems every family has their own way of cooking it up.
T

We like it so much we're having it again tonight! I always buy some extra and vacuum seal it for the freezer. It lasts about six months that way, if we don't eat it first.

Kaye, if you are ever in the Sterling, Va area order the lightly smoked salmon at the Sweetwater Tavern/brewpub. Incredible and I'm not a salmon guy.

Was in Costco yesterday and they actually had the Copper River Salmon, first time I have seen it there.

We get sockeye salmon here, but I have never seen Copper River per se... <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

Brian, look for it now, because it's in season. It really is worth trying!

Ya, we're going shopping today and that is on my list to look for...

Hey,

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!

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

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.

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?