If you’re a salmon lover, chances are you’ve been awaiting the arrival of Copper River salmon with bated breath. The season opens today, so the anticipation is over!
There are three Copper River salmon species – king (also known as Chinook), coho, and sockeye – and all are superb. But, Copper River king is the king (size-wise and taste) of all salmon with its rich buttery flavor, high oil content (nearly 500 mg of Omega-3 per ounce!), and luscious texture. All you need is salt, pepper, and little lemon juice to let its natural flavors shine.
Try the salmon recipes below for your Copper River salmon or any other species. The key with any fish is not to overcook it; just a few minutes and it’s done. Here’s a quick guide:
Grilling: If the fillet has skin, start with the flesh side down. Gently flip once the flesh releases from the grill. Remove from grill when it’s no longer translucent. Tip: we keep the grill lid open so that the fish doesn’t bake, which results in better grill marks. Then we remove it from the grill when it’s slightly underdone and finish it in the microwave (do in short 30 second increments). Unconventional, I know, but it works like a charm, and fish comes out juicy and tender every time!
Pan-seared: 3-4 minutes on each side.
Oven-roasted: 8-10 minutes.
Poached: Bring water to a boil, then turn off heat. Add fish fillets, cover pot, turn heat back on to low, and simmer for 4-6 minutes. Tip: add carrots, celery, onion, leeks, parsley, and a cup or two of white wine along with enough water to cover fish for a delicious poaching liquid known as a court bouillon.