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Bought 6 really beautiful filets of Copper River Sockeye. Need your favorite recipe for this wonderful fish.
I just love wild salmon, and while this is not King, It still does look special

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  1. Keep it as simple as possible. Broiled at a high temp, leaving the center on the rare side. If you can get fresh sorrel, a sorrel bearnaise sauce goes well.

    1. Yes, keep it simple. The taste is excellent, so you don't need sauces drowning out the flavor. Typically I grill Copper River salmon, on cedar planks when I can. Usually I just coat lightly with olive oil, and salt and pepper. The last Copper River I grilled (last week), I cooked as above, and then added a glaze of about 1/4 bourbon, 1/4 cup honey, and a few teaspoons of ground chipotle. Tonight I'm cooking some Copper River Sockeye on the grill - just cedar plank, olive oil and S&P, and maybe put some dill in between the plank and the fish to infuse a little dill aroma.

      1. We planked some this past Saturday(on alder planks). I agree keep it simple...salt, pepper and a squeeze of lemon when it's done.

        1. You could make a nice Teriyaki, sake mirin soy sauce, slivered green onions and sprinkled sesame seeds. As a extra you could mix some colemans dry mustard with a little water and drizzle that on top or to the side.

          1. If it's really fresh, you could eat a couple slices raw with a pinch of salyt, some chopped shallots and a little lemon juice.

            1. I got a 1.75 lb slice of side, which I cut crosswise and cooked on two successive nights. On Sunday I had a late start, so I made a lemon butter simply by whisking slices of cold butter into the simmering juice of one lemon until it became nice and thick, then sautéed the fish in my copper skillet with some duck fat, then poured the lemon butter over. The next night I seasoned the fish with salt and pepper, let it sit out for about an hour, then dotted the flesh side with butter and pan-roasted it in a hot oven. Both were extremely good. If I wanted to add anything it'd be only a bit of garlic, I think. The fish itself is so profoundly rich and delicious it needs very little help from the likes of us.

              1. Bought some CR salmon last week. Gently melted a knob of butter in a skillet with lots of thinly sliced garlic and some dried sour cherries. Seasoned the fillet with kosher salt and freshly ground white pepper. Slipped it into the pan, spooned garlicky butter over the top, and roasted at 425 for about 8 minutes (this was just under a pound, time obviously varies depending on weight and thickness). Stirred some minced tarragon in the hot pan juices while the fish rested on a plate for a minute. Adjusted for seasoning and drizzled over the fish before serving.

                The fat and spices and herbs vary a great deal, but this is my usual technique with salmon. Sometimes I'll make a nice little cilantro or parsley paste to smear over the top.