Monday, June 25, 2012

Grilled King Salmon with Dill Pickle Butter

As some of you may know, I am in the midst of a partnership with the Copper River Salmon Company. As part of the Fresh Catch Crew, I get free shipments of their prized salmon to prepare and share. How fun! 

I recently received my Copper River King shipment. WOW! Fresh as can be, this buttery, moist, shiny, and bright colored delicacy, honestly stole my heart. There are not enough words in the Webster to describe how incredibly perfect this salmon was. The texture looks, feels, and tastes smooth and pure. Like butter it melts in your mouth.

Thank you to Copper River Salmon for saving some of this fresh King for me. There is only a one month fresh season for Copper River King every year. As the Copper River Salmon Company practices sustainable harvesting of the fish, they were allowed a smaller crop than usual this year. I feel very lucky to have received such a coveted fish.

When I paired the Copper River King with a spice rub made specifically for it, I knew right away that I wanted that charred grill taste and some savory dill pickle spiced butter to round off the overall flavor. 

King has the highest fat content/Omega 3's of any of the salmons. This makes it quite the match for a hot grill. So grilling it was!

Someday, I will catch my own Copper River King Salmon...Because that is the ONLY thing that could possibly make this fish any better than it already is.


Grilled King Salmon with Dill Pickle
Recipe Slightly Adapted from Chef Marcia Kiesel of Food & Wine

1 Copper River King Salmon Fillet, skin on, 10-12 oz
1 1/2 TB unsalted butter softened to room temp
1/8 cup small diced or minced dill pickles + 1 TB reserved
1/2 tsp fresh tarragon minced + 1/4 tsp reserved
1/4tsp Stone Ground Dijon Mustard
1TB olive oil
2 tsp Copper River Rub or your favorite spices
Oil or spray for greasing grill

-Place rinsed and patted dry salmon on the counter to get close to room temp.
-In a small dish put room temperature butter, 1/8 c small diced dill pickles, 1/2 tsp minced tarragon, and Dijon Mustard. 
-Stir up until mixed together well.
-On a small piece of waxed paper, glob the butter into tiny round piles and smoosh into patties as best you can. 
-Place patties on waxed paper in the freezer.
-In the mean time, drizzle the 1 TB olive oil over all sides of the fish and rub around to put a light coat over the salmon and skin. 
-Next, sprinkle and rub the Copper River Rub or the spices of your choice into the salmon filet on both sides.
-Let salmon sit while you spray or oil the grill and preheat it on high. 
-Once the grill is preheated, lay your salmon on the grill skin side down directly above the heat source. Turn temp down a bit to med-high. Cook about 3 minutes or until skin is lightly charred and nice crispy.
-After 3 minutes grilling on the skin side, use a metal spatula to flip the filet. 
-Turn the heat down to medium and grill for another 3-4 minutes. 
-Remove grilled salmon from grill and lay atop your favorite spring vegetables. I choose fresh spring peas. 
-Immediately remove butter patties from freezer (they will be firm but not rock hard) and lay them on top of the fresh off the grill Copper River King Salmon. 
-The heat of the salmon will soften the patties but allow them to still keep shape...Leaves them perfect for display, but also just right for spreading around the top of the salmon with a fork.
-Sprinkle the reserved tarragon and dill pickles over the top of the salmon for garnish and serve!

Copper River Rub from Summit Spice & Tea Co. with beautiful Copper River King Salmon shining in the background.
Both sponsored in latest shipment

The texture of this bright colored beauty makes me seriously just want to eat it as is. 
Like sushi.

Placed fresh on the hot grill! Look at that beautiful shiny and bright color!

After 3 minutes on the med-hot grill. Ready to flip.

Grilled Copper River King with Dill Pickle Butter. 
It doesn't get much better than this!

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