Today, we’ve got our first fresh Copper River Salmon of the season! It started out on Thursday with a 12 hour opening, and we’re going to have another one tomorrow for another run of gorgeous fish.

The Copper River, one of the steepest rivers in the world, dropping 3600 feet in vertical elevation over the course of 300 miles. It is located just three hours away from Anchorage, spilling into the ocean at Cordova. It is the first fresh Alaskan run of the year, and these exclusive opportunities mixed with the phenomenal physical stamina of the fish and the rich mineral deposits along the banks provide us every May with the most superior salmon in the world.

A shot of the Copper River

With that information at hand, what will you do with your new favorite fish? Here’s an easy and quick recipe to get your tastebuds all riled up:

Maple Grilled Copper River Sockeye with Stone Ground Mustard Glaze and Grilled Peaches

2 lbs. Copper River Sockeye Fillet, skin on

1/4 cup oil

3 TBSP Maple Syrup

1 TBSP Brown Mustard (dijon is fine, German mustard is better, but the best is the one with mustard seeds)


Other ingredients for sides:

2 Peaches, sliced, skin on

Fresh Asparagus

1 Lemon

Mix oil, syrup, mustard, salt and pepper together.  Take your salmon fillets and coat them with the mixture, letting them rest for about 30 minutes or more. This recipe is one that you can use confidently, knowing that ingredients such as maple syrup go well with salmon because they’re both from the same place- among the trees in the frozen tundra.

Coat asparagus and peaches in oil, salt and pepper. Let them sit.

With your grill on medium high, brush the grate liberally with oil. Don’t use the nonstick cooking spray unless you use it away from a direct flame. Pat the excess salmon marinade off of the fish, and oil the skin.

Skin side down, put the fish on the grill. Put the peach slices and asparagus on the grill. After about three to four minutes, flip all of them. The asparagus should be charred and deep green, and the peaches can have grill marks on them. (Note: If your grill isn’t that clean, after you flip the peaches and asparagus, put the lid on and let the fish go without flipping. It might fall apart.)

Three more minutes, and your dish is ready to serve. Take the asparagus off, put the fish on top, and garnish the fish with peach slices. Let it rest for a couple minutes, and enjoy!

Serves 4-6

Side note: If you’re worried about the cleanliness of your grill, don’t fret. Take a cedar plank and soak it in water for about an hour before you grill. Then, put it on the grill and lightly char it, and let the smoke infuse your salmon. It’s excellent, simple, and it acts as a serving plate. Nothing says the Northwest like a Planked Salmon.