I hear it's Copper River Salmon time again

Smokey

I'm planning on stopping by the local gourmet grocer today and pick up some.[p]If you have any great recipes, I would appreciate your input![p]Smokey

Eggin in Peoria

Smokey,
I've had it once and it was fantastic. Did it on a gasser (don't shoot me as I hadn't bought my large BGE yet!) and I did it on cedar planks with a mustard and brown sugar rub on top. I'm waiting notification from the local seafood supplier so I can try it again this year and of course, do it on the egg. Let me know if you want specifics on the rub.

Chef Arnoldi

i am interested in knowing your rub mix

thanks

Eggin in Peoria

Here's the rub I used - easy, simple and doesn't overpower the great taste of the salmon.[p]for 1.5 pounds salmon
salt
fresh ground black pepper
6 Tablespoon dijon mustard
6 Tablespoon light brown sugar[p]salt and pepper both sides of salmon. lay salmon onto planks and cover top with layer of dijon mustard and cover mustard with brown sugar. [p]

Frozen Chosen

Smokey,
Not yet. The Copper River fishery is scheduled to open May 15. If you see kings offered, I'd guess they are either old, troll caught, or from the Stikine River- but not Copper R. Stikine is a major system like the Copper and Yukon; all produce fatty kings of comparable quality.

RRP

Eggin in Peoria,
Tim, here's another eggcellent salmon recipe. It will even make so-so salmon good, but kicks Copper River through the goal posts!
[ul][li]CarDogs Salmon recipe and rub[/ul]