Copper River Salmon

How Are Wild Alaska Salmon Caught?

2025-02-21

How are wild Alaska salmon caught? Find out in this blogpost all the questions you have about the process of bringing wild salmon to your plate!

What Are Wild Salmon?

2025-01-22

A match made in salmon heaven!

Copper River and Bristol Bay Collaborate For Wild and Sustainable Salmon

2024-12-12

A match made in salmon heaven!

Interview with Lisa Nguyen

2024-02-06

"I don’t know how I can go back to eating salmon at the store after eating Copper River salmon. Just seeing the process, how it’s all done, it's just amazing."

Copper River Salmon Potstickers

2023-01-25

Chinese New Year is the traditional celebration of the lunar new year which typically falls in the first week of February. This is a time to celebrate with family and friends and, as is so common among celebrations, food plays a central role. One of the common foods you may find at a Chinese New Year meal are dumplings 饺子 (jiǎo zi). Fillings vary but making them with a fatty fish like Copper River salmon creates a delicious treat that is healthy as well!

Chef Ryley Eckersley Copper River King Salmon Chop

2022-06-09

In this third installment of our Copper River King + Chef’s Roll + Chef Ryley Eckersley series, we hope to encourage you to new heights in your culinary adventures. We embolden you to approach your kitchen as one might an art studio, with fearlessness and creativity.

Chef Ryley Eckersley Copper River King Salmon Loin - A Study in Green

2022-05-31

Welcome to the second installment in our Chef’s Roll series with Chef Ryley Eckersley and his inspirational preparation of a whole Copper River King salmon. We invite you to draw inspiration from his exciting and bold flavors and preparation methods, interpreting his culinary works of art in your own studio kitchen.

Copper River King Salmon Loin and a Study in Green

Recipe and Chef’s Notes

Salmon Loin
Bok Choy
Asparagus
Small Zucchini, Summer Squash or any other seasonal young tender vegetables
Cress, Mizuna, Nasturtium Leaves, Arugula – tender greens in season
Green curry
Green oil

Grill king salmon loin with skin on and skin side down so that it gets crispy, baste with ramp butter and nước chấm. Grill the asparagus and bok choy (and any other vegetables desired), break asparagus stems to remove woody ends and cut bok choy into halves or quarters for more even grilling, brush with avocado oil or other high temperature cooking oil, season with salt, and grill to desired doneness.

Ramp Butter

4 oz ramps
8 Tbs unsalted butter
1 Tbs lemon juice
salt to taste
pepper to taste

Wash the ramps thoroughly, allowing time for clean ramps to air dry. Heat 1 Tbs of butter in a small saucepan over medium heat and add ramps. Let sauté for about 5 minutes or until completely softened. Remove from heat and let cool completely. Transfer sauteed ramps, remaining butter, lemon juice, and a dash of salt and pepper to a food processor and process until a green butter has formed. Transfer to an airtight container and store in the fridge for up to 1 week.

Nước Chấm – a Vietnamese fish sauce

1 cup hot water
1/2 cup white sugar
1/2 cup freshly squeezed lime juice
1/3 cup Vietnamese fish sauce
2 medium cloves garlic, minced
1 small bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar is dissolved. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator.

Green Curry

1 stalk lemongrass minced
1 to 3 small green Bird Thai chilies, sliced
1 shallot, sliced; or 4 tablespoons minced purple onion
4 to 5 cloves garlic
1 2-inch piece galangal, thinly sliced, or ginger
1/2 cup cilantro, coarsely chopped: leaves and stems
1/2 cup fresh basil, coarsely chopped
1/2 tsp ground cumin
1/2 tsp white pepper
1/2 tsp ground coriander
3 Tbs fish sauce
1 tsp shrimp paste
1 to 2 tsp brown sugar, or to taste
3/4 can coconut milk

Process all ingredients in a food processor, high speed blender, or large chopper. Process well to form the sauce. Taste-test the sauce for salt and spice. In a small saucepan, bring to a simmer to serve.

Green Oil

1 cup canola oil
1 bunch of parsley
1 bunch of green onions

Combine all ingredients in a high-speed blender or food processor. Blend until smooth, 3-4 minutes. Transfer mixture to a small sauce pan and bring to 212° F, stirring throughout this process. Cool the oil down by placing the bowl into a larger bowl filled with ice. Transfer the finished green oil to a food storage container and keep refrigerated. Use within 2 weeks.

Plating suggestion: On your favorite plate or shallow bowl plate start with a nice portion of grilled bok choy and a few stalks of grilled asparagus. Top the grilled vegetables with a portion of king salmon loin. Garnish with tender greens such as Cress, Mizuna, Nasturtium leaves or Arugula. Add a spoonful or two of the warmed green curry sauce to the plate. Sprinkle dish with green oil.

12 Essential BBQ Tools

2022-05-26

When cooking outside this Memorial Day, whether you're grilling, camping, or having a picnic, there are several essential items that can help make your outdoor cooking experience more enjoyable and efficient.

The Wagyu of Salmon

2022-05-24

Copper River King salmon reigns supreme among the pantheon of salmon varieties. Its unparalleled attributes, meticulously nurtured by nature and safeguarded by sustainable practices, have earned it the unequivocal admiration of the most discerning palates and the coveted title of the ultimate salmon delicacy.

Chef Ryley Eckersley Copper River King Salmon Belly

2022-05-16

London born Chef Ryley, Chef de Cuisine at Quaintrelle in Portland, Oregon, approaches food as a painter does a watercolor palette. Produce and seafood are the center of the canvas; herbs and seasonal blooms add dimension, and sauces are used like a painter’s glaze adorning each finished piece. His dishes are creative expression designed to nourish both body and spirit. Follow along the next few weeks as Chef Ryley Eckersley prepares 5 sensational dishes using Copper River King salmon in our partnership with Chef's Roll. We invite you to draw inspiration from his exciting and bold flavors and preparation methods, interpreting his culinary works of art in your own studio kitchen.

Copper River King Salmon Belly with Congee, XO Sauce, and Pickled Vegetables

Recipe and Chef's Notes

Grill king salmon belly, baste with ramp butter and nước chấm

Ramp Butter

4 oz ramps
8 Tbs unsalted butter
1 Tbs lemon juice
salt to taste
pepper to taste

Wash the ramps thoroughly, allowing time for clean ramps to air dry. Heat 1 Tbsp of butter in a small saucepan over medium and add ramps. Let sauté for about 5 minutes or until completely softened. Remove from heat and let cool completely. Transfer sauteed ramps, remaining butter, lemon juice, and a dash of salt and pepper to a food processor and process until a green butter has formed. Transfer to an airtight container and store in the fridge for up to 1 week.

Nước Chấm – a Vietnamese fish sauce

1 cup hot water
1/2 c white sugar
1/2 c freshly squeezed lime juice
1/3 c Vietnamese fish sauce
2 medium cloves garlic, minced
1 small bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar is disolved. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator.

Pickled Veggies

Raw veggies of choice (carrots, radishes, beets, green beans, okra, etc.)
1 Tbs coriander seeds
2 tsp fennel seeds
1 tsp mustard seeds
6-10 cloves of garlic, sliced thick
½ red onion sliced (optional)
Fresh dill or herbs of choice
Optional: whole cloves, dill, all spice, star anise

Pickling liquid (prepare day before complete dish to allow for pickling time)

2 c vinegar (white, red, rice, wine, apple cider)
2 c water
1 Tbs kosher salt
4-6 Tbs sugar

Prep your veggies: wash, slice and cut. Bring water, vinegar, sugar and salt to a boil. Divide the garlic and whole spices in mason jar(s). Add the veggies to the jar(s) and pour the pickling liquid until all veggies are submerged. Let cool at room temperature. Once cool, refrigerate overnight. It will take up to 10 hours to get a desired taste, and even better after a couple of days. Use within 10 days.

Congee – a type of rice porridge

1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 tsp kosher or sea salt, plus more for seasoning
one-inch knob of ginger, peeled and sliced thin
Sliced green onion, for garnish
Sesame seed oil or soy sauce (optional)

In a large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot.

Plating suggestion: In a shallow bowl spoon desired amount of congee, place portion of grilled king salmon belly on top of congee, spoon on desired amount of xo sauce (purchase from your favorite Asian market or sub in chili crisp or other similar chili oil or fish based sauce), arrange desired amount of pickled vegetables on top and around salmon belly, garnish with edible flowers such as chive blossom if desired.