We are wild about Copper River wild salmon. The Copper River Basin is a beautiful natural area and the three wild salmon species are fascinating fish. They are also a healthy, sustainable food source for Indigenous people and diners all over the world.
But how do you prepare this delicacy for maximum culinary enjoyment? Let’s take a look at a few cooking methods for Chinook, sockeye, and coho wild salmon. We’re going to start with the grill. Grilling gives your salmon a deliciously crisp, caramelized exterior.
Before you start cooking, or eating, make sure you got the fish you paid for. If you’re in a restaurant, ask your server where they get their salmon. Atlantic farmed salmon doesn’t taste as good as Copper River wild salmon.
Chinook salmon is called king salmon for a reason. It’s the biggest, richest Pacific salmon species. It has plentiful omega-3 fatty acids that give it a tender, buttery texture. On your plate, it will look pale pink and you’ll be able to see some fat marbling.
Because Chinook are so large, they produce much thicker filets than other species and have firm flesh with a mild flavor. This combination makes Chinook perfect for the grill. It holds together well, particularly if you leave the skin on while grilling.
A few tips for perfectly grilled Copper River wild Chinook salmon:
- Don’t turn salmon on the grill too often or you risk it falling apart.
- Avoid overcooking and drying out your filets. Cook just until opaque with an easy flake. Use a meat thermometer on thicker filets and make sure the middle gets to 145° F.
- The mild flavor of Chinook pairs beautifully with glazes and sauces. Try a honey mustard glaze or a fresh plum sauce.
- Try a marinade! If you’re using a citrus marinade, or something else acidic, keep your marinade time under an hour to avoid affecting the texture of the fish.
- After a short initial sear of the fish side, turn your filet skin side down. It will stay together and be easier to get off the grill when done.
- Some of you may prefer to place your filets on foil or use a grill basket to ensure that your salmon stays together and doesn’t stick.
- When your Copper River wild Chinook salmon is done to perfection let it sit for a few minutes before serving for the best flavor.
No matter what cooking method you choose, your Copper River wild salmon will be delicious. If you don’t like to grill, never fear! Next time we’ll talk about roasting and pan frying for your coho and sockeye filets.
Sources: Food Network, Champagne Tastes, Ambitious Kitchen, Chef’s Resource, foodsafety.gov