I watched the first load of Copper River Salmon arrive in Seattle this morning. It's a great time of year!
How Will you cook your salmon? After many different methods, my favorite it to cook it on a cedar plank along with asparagus. What's new for me is a quick brine. CV, I hear your eyes rolling. It breaks down the outer fibers and seasons the salmon deeper than just salting. It also completely prevents the occasional and icky albumin leach.
I then do a quick marinade of olive oil, lemon zest (save the juice for the salad), garlic, salt, pepper and sometimes fresh herbs.
I get the soaked plank smoking on my gas grill over medium heat before I place the salmon on it. Ten minutes or so and the salmon is perfectly medium rare and slightly smokey.
I'd love to hear what others are doing with their salmon.
Here's the article on the quick brine. http://www.thekitchn.com...