How Do You Grill Copper River Salmon?
Copper River salmon come from the cool, cold waters of their namesake river in Alaska. Salmon run the 300-mile length of this turbulent river in south-central Alaska each spring during spawning season. It is because of the brisk rapids and long spawning run that the peak May through June harvest in the Copper River produces heavy fish, rich in flavor and heart-healthy omega-3 fatty acids. Grilling Copper River salmon over indirect heat with aromatic wood helps seal in the juices for a gourmet supper. Soak cedar or apple wood chips in cold water for an hour before starting the the grill. Load 25 to 30 charcoal briquettes onto one side of the grill and start a fire Remove the salmon from the packaging and pat dry with paper towels, placing the fish skin-side down. Do not wash the fish unless it has just been caught and cleaned. Baste a light coating of sesame oil on the bright red surface of the fish, seasoning with sea salt and sprigs of fresh dill to taste. Arrange lemon slices on the
