How to Grill Copper River Salmon Like a Pro

Grilling succulent, flavorful Copper River salmon is easier than you think! As an avid griller and seafood fan, I’ve perfected simple techniques to take this incredible fish from the smoker to the plate. Follow my guide to mastering the art of grilling tender, mouthwatering Copper River salmon.

Choosing the Best Salmon

The journey starts by selecting the right salmon. Look for Copper River salmon from Cordova, Alaska which is celebrated for its deep orange-red flesh and rich, fatty texture The fish make an arduous 900 mile swim from the Gulf of Alaska to the clear Copper River each summer to spawn. This marathon builds up the salmon’s omega-3 and fat stores, giving it that velvety texture salmon-lovers crave

When buying Copper River salmon look for deeply colored fillets at least 1 inch thick with visible fat marbling. Thinner fillets can dry out on the grill. Firmer flesh and sheen on the skin indicates freshness. Farm-raised salmon is also an option but I prefer the more intense flavor of wild salmon.

Prepping the Fish

Before firing up the grill, pat the salmon fillets dry and brush lightly with oil to prevent sticking. Feel free to marinate for added flavor. I like to coat mine with a simple mixture of olive oil, minced garlic, lemon juice, cracked pepper and chopped dill. Let this marinade infuse 30 minutes before grilling.

Another easy prep step is sprinkling salmon with a dry rub. Mix garlic powder, paprika, salt and brown sugar for a basic rub. Get creative blending spices like chipotle, cumin or coriander. The rub caramelizes beautifully on the grill.

Setting Up the Grill

Copper River salmon needs high, direct heat for the best results. Preheat your gas or charcoal grill to medium-high, about 400°F to 450°F. Make sure the grates are clean, then brush them lightly with oil to prevent sticking.

If desired, add soaked wood chips to the fire for subtle smoky flavor. Fruit wood chips like apple or cherry complement salmon wonderfully. You can also use fresh rosemary or other herbs.

Grilling to Perfection

Now it’s time to work your grilling magic. Follow these simple tips for salmon grilling success:

• Place fillets skin-side down. The skin protects the delicate flesh.

• Grill approximately 4-6 minutes before flipping. Resist the urge to move or flip too soon.

• Flip fillets gently with a thin spatula. Be careful not to break the fillets.

• Cook until salmon flakes easily with a fork, about 145°F internal temperature. This ensures it stays juicy.

• Baste with glaze or oil to keep moist. Close the lid for maximum heat circulation.

• Transfer to a platter and let rest 5 minutes before serving. This allows juices to redistribute.

Sauces and Sides

A flavorful sauce or salsa elevates simple grilled salmon. Whip up a tangy cilantro-lime drizzle, blackberry barbecue glaze or garlic-dill aioli. Brush on during the last few minutes of grilling for delicious caramelization.

Grilled Copper River salmon also pairs well with fresh greens, roasted veggies, rice pilaf or fruit salsa. Get creative with your salmon by layering it on avocado toast or using it in tacos, salmon burgers and other fun recipes.

Grilling Tips and Tricks

Follow these bonus tips for grilling excellence with your Copper River salmon:

• Brush a light coat of oil on the hot grill grates just before adding fish.

• Use a lower heat for thicker fillets to prevent burning.

• Add a splash of beer, wine or juice to the marinade or basting sauce.

• Insert a probe thermometer sideways into fillets to check doneness.

• Let the grill preheat 10-15 minutes to ensure even, high heat.

• Use long-handled grilling tools and mitts to safely flip and remove salmon.

Enjoy the Reward!

Now that you’ve mastered grilling techniques for incredible Copper River salmon, it’s time to relax and savor the fruits of your labor! Invite family and friends over for a grilled salmon feast. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

One bite of the salmon’s velvety texture and smoky richness, and you’ll realize the effort was well worth it. The right preparation and grilling methods truly do make all the difference in highlighting the salmon’s natural flavors.