Lemon Caper Copper River Salmon

Lemon Caper Copper River Salmon

Posted by Sena Wheeler on

 

Lemon Caper Copper River Salmon

The Copper River Salmon opening day is officially upon us, and in Alaska it's time to celebrate. Make it an occasion with this simple recipe that highlights the amazing flavor of this special fish. This simple recipe will work well for both Copper River Sockeye and Copper River King.

P.S. Don't forget the pick up a bottle of pinot gris for the dinner to bring out the buttery flavor!

 

Ingredients:

-1 fillet Copper River salmon, skin on and individually portioned if preferred

-1 Meyer lemon, sliced (or any lemon if you can't find Meyer)

-salt and pepper to taste

-1 tbs fresh chopped chives

-olive oil

-3 oz jar of capers, drained

 

 

Instructions

-Preheat oven to 400°F
-Lay salmon skin side down on a baking pan and 
drizzle with olive oil
-Season salmon with salt and pepper
-Lay half of the lemon slices evenly over salmon

-Sprinkle the capers over the salmon
-Top the salmon with the chopped chives
-Bake on center rack for 12-15 minutes, until flesh is 
opaque and separates easily with a fork. Add a couple extra minutes for Copper River King because it's thicker.

-Remove and serve with extra lemon slices and chives as garnish

 

Recipe provided by our friends at www.copperriversalmon.org

 

Copper River Sockeye

 

Eat Wild to Save Wild

     - Sena 

 

 

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