I hate to tell you this, but if you live anywhere that is not Alaska or Washington and you think you’ve been eating salmon, you’ve been lied to. That pale, flavorless fish dubbed “Atlantic salmon” that is farmed and sold all over the country is a very poor facsimile of the real thing.
This time of year in Alaska, salmon doesn’t get any real-er. The reds are running and the prized Copper River salmon is in season. This wild fish is deep red in color when raw — it’s as deep in hue as a tuna steak but much, much brighter. Think Crayola red, and you’re just about right. It has superb flavor unrivaled by its commericalized cousin. It’s just asking to be grilled simply adorned and devoured.
It only comes around once a year — get it while it’s here!
Grilled Copper River Red Salmon