When Megan Keno—Cast Iron Queen, Next Level Chef finalist, and creator of Homemade Home—joined her fellow cast mates for a farm-to-table dinner at Widnor Farms, one ingredient stood out to us: Copper River Salmon. The event sold out in just eight hours, proving it was more than just a meal—it was a celebration of one of Alaska’s most sought-after fish. 

Why Copper River Salmon?

Most salmon is good. Copper River Salmon is next-level. These fish fight their way through 300 miles of Alaska’s frigid, fast-moving waters, building up the kind of rich, buttery fat that turns ordinary seafood into something extraordinary. It’s the difference between a basic burger and dry-aged steak—except this one swims. 

At the Salt & Smoke event, it wasn't just a dish—it was top attraction.

The Showstopper: Plank-Roasted Copper River Salmon

Megan and the Next Level Chef crew (fresh from filming in Ireland!) knew this salmon deserved a presentation as bold as its flavor. They served it:

• Cedar-plank roasted, infusing it with smoky, woody depth
• Adorned with citrus herb crème fraîche for brightness
• Finished with hand-harvested smoked salt to enhance its natural richness

The result? A dish so good, guests abandoned conversation just to savor it.

Why the Hype?

The ticket rush wasn’t just about the chefs—it was about the fish. Copper River Salmon is a fleeting luxury, available in-season only a few months each year, and this was a chance to taste it at its absolute best.

A Night of Fire, Flavor, and One Unforgettable Fish

Sure, the rest of the menu was stellar—fire-seared tomahawks, slow-roasted suckling pig, and a cachaça rum cake that could end any meal on a high note. But the salmon? That was the moment we relish in. 

A massive thanks to Megan Keno for bringing this together, Brianna and Ryan Widen for hosting on their stunning farm, and the Next Level Chef team for proving—yet again—that when you start with incredible ingredients, the food speaks for itself.

Until next time…

Check out a sneak peek video reel of these chefs preparing wild Copper River sockeye salmon over an open fire: