Copper River Sockeye Salmon

Gill-net caught, Alaska.

Finally the wild Alaskan salmon season is in full swing, and prices are starting to come down a bit. This week we're featuring the celebrated Copper River Sockeye Salmon. 

Perhaps it's the short season—from mid-May through June—that makes salmon from the Copper River the most famous of salmons. Or maybe it's the deep red color, melt-in-your-mouth texture, and exceptional flavor. Or maybe it's the marketing. Who knows. But nearly everyone says that Copper River salmon is one of the best. What’s more, the price at the end of the season is remarkably low. If you haven’t yet tried it, the time is now!

These salmon travel upstream some 300 miles from the ocean to spawn in Alaska's pristine glacier-fed Copper River (the 10th largest river in the US). Since they don’t eat once they have re-entered freshwater, they need to store massive amounts of fat to make the journey. This extra fat accounts in large part for the fish's great texture and flavor and its high omega-3 content. Low mercury level. Kosher.

-- One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus (Half Baked Harvest)

-- Grilled Salmon with Tarragon Butter (adapted from Barton Seaver / For Cod and Country)