Copper River salmon recipe(s)

I stopped at Sam's club this afternoon and they had fresh wild caught Sockeye salmon for only $9.98 per pound. I picked up a 1.5 pound skin on fillet and have it iced in the fridge waiting for Sunday. I intend to cook it on my grill, but would like advise/reccos as to what to put on it prior to grilling. I know that I will cook the fillet skin side down, and will likely finely chop some fresh dill to sprinkle on the flesh side. Might also sprinkle a bit of seasoned salt, but otherwise I will let the fish be the star attraction. I plan on serving it for dinner Sunday along with a nice Stone Wolf reserve pinot Noir.. All advise welcomed.

I like to a bit of lemon juice, S&P on the meat before cooking and put dill and melted butter on top after cooking.

I stopped at Sam's club this afternoon and they had fresh wild caught Sockeye salmon for only $9.98 per pound. I picked up a 1.5 pound skin on fillet and have it iced in the fridge waiting for Sunday. I intend to cook it on my grill, but would like advise/reccos as to what to put on it prior to grilling. I know that I will cook the fillet skin side down, and will likely finely chop some fresh dill to sprinkle on the flesh side. Might also sprinkle a bit of seasoned salt, but otherwise I will let the fish be the star attraction. I plan on serving it for dinner Sunday along with a nice Stone Wolf reserve pinot Noir.. All advise welcomed.

Those grapes were grown within a couple of miles of where I live. I'm in the northern section of the Eola Hills, the Amity Hills. Had a 2002 WillaKenzie last night (a gift from the folks for whom I judged a chili contest.)

Instead of dill, you might give rosemary a shot with salmon - and throw a few sprigs right in the coals.

Chef, I went ahead as planned with the dill, but am intrigued with using some rosemary on my next piece. If you can elaborate as to how to use rosemary. The salmon was delightful as was though. The fish was wild Copper River sockeye salmon, and it is amazing how much better the wild salmon is that the farm raised that is always available. All I did was to mix 2 teaspoons of dried dill with a stick of softened butter and brushed that on both pre and post cooking. Yum!

Tarragon, Bob, tarragon...I have a great baste recipe I need to put online. We had Copper River just the other night with this baste -- terrific.

I would love to try your recipe Randy. This was copper river as well, but was sockeye not King. I can't imagine how good king is if it is better than this was. And cooking it in my ceramic grill left it so moist and flaky. I have cooked salmon on my Holland gas grill and it is not as moist on gas.

Chef, I went ahead as planned with the dill, but am intrigued with using some rosemary on my next piece. If you can elaborate as to how to use rosemary. The salmon was delightful as was though. The fish was wild Copper River sockeye salmon, and it is amazing how much better the wild salmon is that the farm raised that is always available. All I did was to mix 2 teaspoons of dried dill with a stick of softened butter and brushed that on both pre and post cooking. Yum!

Bob, mince the fresh rosemary and crush some black peppercorns in a mortar and pestle. Say, a tablespoon of each. Mix them together. Melt 1/4 pound of unsalted butter and combine all. Add a little salt. Brush it on the salmon. Throw a couple of sprigs of rosemary on the coals. You may also use rosemary sprigs to baste the salmon with the mixture, too.