Copper River Salmon
Updated Nov. 30, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 48-ounce Copper River salmon fillets
- Salt and pepper
Nutritional analysis per serving (4 servings)
770 calories; 52 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 14 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 70 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275.
- Step 2
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.
- Step 3
Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
Private Notes
Comments
Try just letting Copper River be Copper River. This includes the skin, which is amazing if prepared with crispy care. The fat is more buttery, not really bitter.
You need to cut the skin off and remove the bitter brown fat. Then is is perfect. Grill it in a fish basket or preferably either a cedar or alder wood plank after soakiyit for at least 30 mins. For cedar, put a little red wine in the soaking water to accent the wood.
Try just letting Copper River be Copper River. This includes the skin, which is amazing if prepared with crispy care. The fat is more buttery, not really bitter.
If you have wild caught fresh Copper River salmon it needs nothing else. The recipe is perfect to bring out the flavor of the fish. Why would you want to cover it up?!
Yes. Just stop here.
Totally agree Mark. I've never caught Copper River salmon, but I have caught many, many kings in the Pacific off northern California and Oregon. They do not need much of anything in the way of seasoning when they are fresh. Feel the same way about Dungeness crab. When we make crab cakes we do the Mark Bittman minimalist. The crab has such a delicately sweet flavor and almost any sauce covers it up.
Does anyone have any modifications to this recipe?
@ANy suggestions? Why modify perfection?
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