Friday, June 17, 2016

Knock His Socks Off with Copper River Salmon!

Father's Day is Sunday, and there is no better way to celebrate our guys than with Wild Copper River Salmon, just arriving in stores NOW! The Copper River or Ahtna River is located in South-Central Alaska. The Copper River derives its name from the rich copper deposits found along it's riverbanks. This massive body of water has 13 major tributaries, is a mile wide, and runs at 7 miles per hour. It is the 10th largest river in the United States, and is the source of some of the most prized salmon in the world!

Chinook Salmon (or King Salmon) is available from mid-May through mid-June, Sockeye Salmon (or Red Salmon) is available from mid-May through mid-August, and Coho Salmon (or Silver Salmon) is available from mid-August through late-September. It is an incredible source of high-quality protein, extremely rich in omega-3 fatty acids, and is low in cholesterol and saturated fats. It is so good for you, that you won't believe how fantastic it tastes! It may be expensive, but it's worth every penny! This recipe for "Plank-Grilled Salmon with Dill Sauce," is divine and a personal favorite! The salmon is grilled on cedar planks, brushed with a bourbon-maple glaze, and served with lemon wedges and a goat cheese dill sauce! All that is needed is some boiled red potatoes, a crusty baguette, a bottle of Pinot Noir, and your done! Try it! He'll love it! You can thank me later!

Plank-Grilled Salmon with Dill Sauce

Serves 6-8 

For the Dill Sauce
1/4 lb (125g) fresh goat cheese, at room temperature
1 cup (8 fl oz/250ml) sour cream
1/4 cup (1/3 oz/10g) chopped fresh dill
1 garlic clove, minced
Salt and white pepper, to taste

For the Bourbon-Maple Glaze
1/2 cup (5 1/2 oz/170g) pure maple syrup
2 tablespoons bourbon
White pepper, to taste

For the Salmon
1 skin-on salmon fillet, about 3 lbs (1.5kg), deboned (I use small pliers), I used Sockeye here!
1 untreated cedar plank, soaked in water to cover for 4 hours or up to overnight and drained)
Lemon wedges

For the Dill Sauce
In a small bowl, combine the goat cheese, sour cream, dill, garlic, and salt and white pepper to taste and mix well. Cover and refrigerate until serving.

For the Bourbon-Maple Glaze
In a bowl, stir together the maple syrup, bourbon, and white pepper to taste. Set aside.

For the Salmon
Prepare a charcoal or gas grill for direct grilling (meaning directly on top of the coals) over medium-high heat (375 degrees F or 190 degrees C). Brush the salmon thickly on both sides with the glaze. Center the salmon, skin side down, on the plank, using additional planks, if necessary.

Cover the grill and cook, brushing occasionally with the remaining glaze, until the fish is opaque throughout and flakes when prodded with a fork, about 8-12 minutes. The plank will char slightly. Using heavy-duty pot holders, remove the salmon, still on the plank, from the grill and set it on a serving platter or cutting board. Serve the salmon hot or warm. To serve, cut the salmon through the flesh into individual portions. Pass the dill sauce and lemon wedges at the table.

Recipe from Essentials of Grilling, by Williams-Sonoma. For additional information about Copper River Salmon, go to

1 comment:

  1. Made this last night but without the sauce. The salmon was excellent!!! Will definitely make again with the sauce!!!