I love the early part of June; and can't wait for it to return each year.
For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part of
living here in the Pacific Northwest.

Yes, I know we can go into a long thread about whether or not Copper River
Salmon is worth the cost. Heck, I can get other runs for just a dollar or
two lower. In either case, we are lucky that we do not have to eat farmed
salmon(called organic by Jamie Oliver in UK[go figure])

After the SBF fillets the salmon(saving about $4.00/lb), we have a favorite
way of fixing it. Soak an alder plank in water for four hours. Place it on
a gas grill that is on high. When it starts to smoke, turn it down to
medium. Place the salmon(that has been salted and peppered) on the plank.
Close the cover and let it cook/smoke. Depending on the thickness, it will
take from ten to twenty minutes. The fish falls apart, but does not flake.

Add some lemon juice and dill. Oh, it is so good!!!!

Alan

"Motzarella" > wrote in message
...
> I love the early part of June; and can't wait for it to return each year.
> For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part
> of living here in the Pacific Northwest.
>
> Yes, I know we can go into a long thread about whether or not Copper River
> Salmon is worth the cost. Heck, I can get other runs for just a dollar or
> two lower. In either case, we are lucky that we do not have to eat farmed
> salmon(called organic by Jamie Oliver in UK[go figure])
>
> After the SBF fillets the salmon(saving about $4.00/lb), we have a
> favorite way of fixing it. Soak an alder plank in water for four hours.
> Place it on a gas grill that is on high. When it starts to smoke, turn it
> down to medium. Place the salmon(that has been salted and peppered) on the
> plank. Close the cover and let it cook/smoke. Depending on the thickness,
> it will take from ten to twenty minutes. The fish falls apart, but does
> not flake.
>
> Add some lemon juice and dill. Oh, it is so good!!!!
>
> Alan

On Jun 13, 8:24*pm, "Motzarella" > wrote:
> I love the early part of June; and can't wait for it to return each year.
> For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part of
> living here in the Pacific Northwest.
>
> Yes, I know we can go into a long thread about whether or not Copper River
> Salmon is worth the cost. Heck, I can get other runs for just a dollar or
> two lower. In either case, we are lucky that we do not have to eat farmed
> salmon(called organic by Jamie Oliver in UK[go figure])
>
> After the SBF fillets the salmon(saving about $4.00/lb), we have a favorite
> way of fixing it. Soak an alder plank *in water for four hours. Place it on
> a gas grill that is on high. When it starts to smoke, turn it down to
> medium. Place the salmon(that has been salted and peppered) on the plank.
> Close the cover and let it cook/smoke. *Depending on the thickness, it will
> take from ten to twenty minutes. The fish falls apart, but does not flake..
>
> Add some lemon juice and dill. Oh, it is so good!!!!

Better alder than cedar, which is toxic.
>
> Alan

--Bryan

In article >,
"Motzarella" > wrote:

> I love the early part of June; and can't wait for it to return each year.
> For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part of
> living here in the Pacific Northwest.
>
> Yes, I know we can go into a long thread about whether or not Copper River
> Salmon is worth the cost. Heck, I can get other runs for just a dollar or
> two lower. In either case, we are lucky that we do not have to eat farmed
> salmon(called organic by Jamie Oliver in UK[go figure])
>
> After the SBF fillets the salmon(saving about $4.00/lb), we have a favorite
> way of fixing it. Soak an alder plank in water for four hours. Place it on
> a gas grill that is on high. When it starts to smoke, turn it down to
> medium. Place the salmon(that has been salted and peppered) on the plank.
> Close the cover and let it cook/smoke. Depending on the thickness, it will
> take from ten to twenty minutes. The fish falls apart, but does not flake.
>
> Add some lemon juice and dill. Oh, it is so good!!!!
>
> Alan

I do so agree. :-)
Lemon and dill weed are two of my favorite flavorings for fish.
Same same for shrimp.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Motzarella" > wrote:

> I love the early part of June; and can't wait for it to return each year.
> For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part of
> living here in the Pacific Northwest.

Agreed. Will Costco cut up frozen whole salmon, so we could store
portions in our freezer? Or do they only sell it defrosted?

> Yes, I know we can go into a long thread about whether or not Copper River
> Salmon is worth the cost. Heck, I can get other runs for just a dollar or
> two lower. In either case, we are lucky that we do not have to eat farmed
> salmon(called organic by Jamie Oliver in UK[go figure])

We've bought salmon at other times of years, from other runs, that were
very good, too. But I don't think we've ever had a disappointing
experience with the Copper River salmon. We usually buy Sockeye, which
is not as expensive as King.

We are not as keen on Silver Salmon, although some people seem to prefer
it. Cindy and I found it to be rather bland and tasteless. Maybe
that's the salmon for people who are marginally averse to fish. Tilapia
gives me the same impression. Delicate to the point of almost being
tasteless.

> After the SBF fillets the salmon(saving about $4.00/lb), we have a favorite
> way of fixing it. Soak an alder plank in water for four hours. Place it on
> a gas grill that is on high. When it starts to smoke, turn it down to
> medium. Place the salmon(that has been salted and peppered) on the plank.
> Close the cover and let it cook/smoke. Depending on the thickness, it will
> take from ten to twenty minutes. The fish falls apart, but does not flake.
>
> Add some lemon juice and dill. Oh, it is so good!!!!

We often use the same grill and plank method. Sometimes, before putting
the fish on the plank, we will top it with a mixture of sliced onions,
chopped basil, brown sugar, kosher salt, lemon and orange zest. This
adds a little bit of an herbal/sweet glaze, and keeps the flesh from
drying out in the heat. But the Copper River salmon is tasty enough to
stand on its own without any fancy treatment.

--
Julian Vrieslander

On Jun 13, 6:24*pm, "Motzarella" > wrote:
> I love the early part of June; and can't wait for it to return each year.
> For us, Copper River salmon($8.95/lb/whole at Costco) is a wonderful part of
> living here in the Pacific Northwest.

I agree that our fresh wild salmon is one of the greatest perks of
living here in the Pac NW.

However, I'm a purist when it comes to the finest salmon. Planking a
lesser grade of salmon gives it
the 'boost' of flavor it needs.

But the purity of flavor and fat content in Copper River salmon
doesn't need it, IMHO. I much prefer tasting just the
fish without the smoke and wood flavors.

My favorite way of preparing the higher grades of salmon is just to
saute in a bit of butter with lemon.