Copper River Salmon

It is that time of the year again. A time of frenzy in the Pacific Northwest when the Copper River Salmon Season starts. About two weeks ago or so we saw the first fish in Whole Foods around $22/lb for sockeye. But that was first of the season, and it turns out they are having an amazing season for sockeye on the Copper River, so the price has dropped under ten dollars a pound.

The appropriate thing to do with Copper River Salmon is to grill it. I only add a little salt, but there are plenty of recipes out there for the salmon, I just don't feel it needs it. When we first moved to Seattle and discovered Copper River Salmon, I thought it was like buttered bacon. The fish are touted to be extra fatty due to the long distance they travel to their spawning grounds up river. And probably due to the colder waters of the river as well.

The typical companion on the grill for the salmon in our house is local asparagus. Since Washington is probably second only to California in asparagus production in the states, and it is usually abundant and inexpensive. (Especially if you make the trip to central Washington to get it from a farm stand.)

I recently had non Copper River salmon and I can definitely notice the difference. That said, the season is mostly over, but if you look hard, you may find some still around. I just got a tail fillet at PCC that I am waiting for drier weather to grill.