Copper River Salmon

[thirdeye]

The Copper River Salmon has finally made it into stores in Wyoming and this weekend I smoked up some fillets. I'll be doing a couple more batches while it's still available.

I cold smoked these with alder and then finished with a hot smoke over cherry for the color.

[Tom Linderholm]

Yum! Yum! Yum!

We just put Sock Eye on our menu's and it is flying off the shelf. I don't think you can go wrong with Copper. What did you pay per pound on that goodness?

[thirdeye]

I don't know (and I didn't ask). Mrs t called from the market to let me know it was in. She got about 6 pounds. We only see it for a few weeks.

how are you serving the sockeye? Salmon Meuniere?

[Tom Linderholm]

We actually replaced the Coho Salmon on our menus. It's a much better product, with better color, flavor and texture.

We are preparing it on a plank.

Cedar Plank Salmon

[Scott K]

Im sorry if I steal your thread for a question. That salmon looks awsome! I have never had salmon, what does it taste like, I know tough to answer. I would like to try making some, what type do I buy at the store, anything in particular? Then how would I prepair it, then how to cook, grilling is this the best option, how, and how long? Sorry for all the questions, any help would be helpful, thanks!

[thirdeye]

Cheffrey,

I with you on the planking. I really like the alder planks verses the cedar, but either way the presentation is wonderful. I go to the table with plank on a platter.

A cookin buddy gave me a recipe for brie cooked on a maple plank. It has a onion, garlic, bell pepper topping. Great appetizer with the salmon. The brie takes on just enough smoke. I'll post the recipe if you are interested. I did this one on parchment because it was not served on the plank.

[Tom Linderholm]

Alder eh? I am going to have to try that one. I have done the brie before for a wine dinner and it turned out awesome. Your pics make it look great!

Wanderingeyes, Salmon is a very rich flavorful fish. Texture can be flakey and somewhat meaty. Unlike some fish it is not overwhelmingly fishy but has a nice balanced flavor. I like flavoring with a bit of wood when I cook, otherwise other go-to's are some of the sauces to go along with it like Lemon & Dill, Creme de Noya (hazlenut liquer) and cream, or even something as simple as BBQ or Marinara.

As for what to buy, always look for a good dark color on the flesh and that it is not breaking apart in the package appearing somewhat mushy. You want a good firm filet. If buying whole the eyes will tell it all. Good and Clear. If they are murkey, I would suggest staying away. Also the gills can be a good indicator on freshness. They should be blood red.

[RonZych]

We love Salmon. We put a glaze on it. MMMmmm...

[chaffmj]

Here is a marinade that I really like for grilling salmon

Grilled Salmon with Ginger-Orange Glaze

yield: 4 servings.

INGREDIENTS:

1/4 cup orange juice

1/4 cup tamari or soy sauce

1/4 cup horseradish mustard

2 tablespoons grated fresh ginger

2 tablespoons honey

4 salmon fillets (about 1 inch thick)

Lemon slices

Garnish: green onions, chopped fresh parsley

DIRECTIONS:

COMBINE first 5 ingredients in a shallow dish; add salmon. Cover and chill 30 minutes, turning once.

REMOVE salmon from marinade, reserving marinade. Bring marinade to a boil in a small saucepan.

GRILL salmon, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

ARRANGE salmon over rice; drizzle with any remaining marinade. Serve with lemon slices, and garnish, if desired.

[Tom Linderholm]

Great looking recipe Chaff, I will be sure to try it next time I catch a salmon.

[Huntin&Fishin]

Great looking, now I'm hungry

[chaffmj]

Hey thrideye,

Can you post that brie recipe for me that looked great? A guy I work with just grilled a different cheese called halloumi. He didn't do anything with it just put it on until it got golden brown on the outside. Has anyone else heard of halloumi?