Best Copper River Salmon Recipes

COPPER RIVER SALMON

Steps:

• Preheat oven to 275.
• Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
• Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.

REAL COPPER RIVER SALMON

Steps:

• Chop garlic and onion coarsely.
• Melt butter Rub salmon with butter and then salt well (salt makes things taste good).
• Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better).
• Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly).
• You will impress people!

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• 1. Salsa: Using a food processor, puree 1/2 the fresh berries. Add whole berries and pureed berries into a mixing bowl.
• 2. Add the rest of the ingredients (except Salmon) and mix well.
• 3. Salmon: Brush fillets lightly with oil.
• 4. Position on broiling pan, and place 4 to 5 inches from heat.
• 5. Broil approximately 11 minutes per inch of thickness.
• 6. Serve with blueberry salsa.

TERIYAKI GRILLED COPPER RIVER SALMON

Steps:

• Filet the salmon leave the skin on.
• cut into two 8 oz. steaks --.
• marinate in plum wine and teriyaki sauce for 2 hours.
• fire grill.
• place skin side down on SEASONED grill first .
• glaze with teriyaki sauce while grilling --.
• approximately 3 1/2 min.on each side depending on the thickness of the salmon filet.

CAST IRON SEARED COPPER RIVER SALMON

Steps:

• SALMON Pre heat oven to 425* Rub salmon fillets with olive oil and season with salt and pepper. Heat cast iron skillet to very hot. Put a couple drops of olive oil on the cast iron skillet, place salmon flesh side down on the skillet, and sear until lightly browned and caramelized (approx. 2-3 minutes). Turn salmon over and place in oven for 7-10 minutes or until your desired doneness is reached (the salmon could require less or more cooking time depending on the thickness of the fish). A few minutes before the salmon is ready make sure the potatoes and sauce are hot and ready. (You may have to adjust the consistency of the sauce with a little water or stock.) Also make the spinach. PLATING THE DISH Start with a serving of potatoes in the center of the plate. Stir the spinach and butter around in the pan, divide it equally, grab one portion of spinach and shake off some of the excess liquid but not all and place on top of the potatoes (be sure not to cover the potatoes completely). Place one portion of salmon on top of the spinach (caramelized flesh side up) allowing some of the spinach and potatoes to show. Drizzle with 1 ½ - 2 oz of demi glace around the plate and slightly over the salmon. And for the final touch, toss the micro shoots with a little truffle oil season with a pinch of kosher salt and place a little bundle on top the salmon. BON APPETITE! SPINACH As you like DEMI GLACE You can make your own Demi Glace or you can purchase a store bought mix or a pre made by Culinarte. 1 Minced Shallot ½ cup Red Wine (such as Merlot or Zinfandel) 2 cup Demi Glace 1tsp Vegetable oil (to sauté shallots) Sauté shallot and add ½ cup red wine and reduce by half. Add demi glace and reduce to 1 ½ cups or to a sauce consistency. Strain and set aside until ready to serve. MASHED POTATOES As you like.

COPPER RIVER SMOKED SALMON SPREAD

Steps:

• Blend the cream cheese, sour cream, onion, lemon juice, hot sauce and smoked paprika. Flake the salmon into the mixture, removing any bits of skin that you can. Mix thoroughly and refrigerate. Allow flavors to meld and taste after 2 hours for seasoning. Add additional seasonings if necessary. Serve with melba toast or sliced baguettes.