At first, I didn’t want to title the post“Salmon in Seattle”… but then I just couldn’t resist.

Salmon is a big deal in Seattle and there’s a lot of anticipation before the beginning of Copper River salmon season. But I have already mentioned that before so no need to go into it again, right? (If you’re really curious, check out this post, there’s another recipe there too).

So, anyway, this year Copper River Sockeye* salmon was sold for about $37 per pound for fillet (whole fish costs less), and then the price went down to $17/lb. when Copper River King* salmon showed up. I did feel somewhat uncomfortable this year buying it (with Hunger Action Week flickering in my mind), but then, I just had to. Luckily, we have reduced our protein from animal portion size to 1 pound for the four of us. “Yeah, yeah”, you might say, “one of you is a baby”. Well, never underestimate a baby’s appetite. She can eat a whole chicken thigh plus the side dishes and 2 slices of fluffy coconut cake!

I made two recipes, the first one was Crème Fraîche-Roasted Salmon, a recipe by Molly Wizenberg for Bon Appétit magazine, June 2009. (Click the links for recipe). The second one, a quick grilled salmon with herbs and zests.

The Husband loved the recipe with crème fraiche better but the kids didn’t want to touch it. They did eat the one with herbs and butter. Go figure… I think both were good. As a rule of thumb, I’d say, even though salmon goes with lots of flavors – it is very versatile – I prefer to dress it lightly.

Grilled Sockeye salmon with fresh herbs and zests

Serves 3-4 people

1 – 1 1/2 lbs. salmon fillets, cut to portions, with skin on
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1-2 teaspoons chopped fresh herbs like lemon thyme, thyme, oregano
salt
pepper
olive oil
1-2 tablespoons butter

Heat the grill over medium-high heat (until it reaches 400 F). Meanwhile, rub each fillet with some of the zest and herbs, a sprinkle with salt and pepper and a drizzle oil on top. Rub some oil on the skin side too.

Place salmon skin side down on the hot grill, close the grill and cook for about 7 minutes* or until top looks opaque. You can make a small cut to check for doneness.

Serve with some butter on each portion.

* NOTE: Sockeye salmon is less fatty then King salmon and needs to be cooked quickly in high heat so it won’t dry. I like King better then Sockeye (for some people it’s the opposite), especially Copper River King because of its buttery texture. It melts in your mouth like butta, I tell ya. Wonderful.

More salmon recipes:

Grilled Copper River King Salmon with Pinot Noir sauce

Salmon with sweet fennel butter
    

Related Posts:

Simple salmon says

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Fresh Wild Pacific Northwest Salmon

Categories : Fish and Seafood, Main dishes/entrées, Recipes, Seattle/Pacific NW, Spring and Summer