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Print RecipeThis Copper River King salmon recipe from chef Cole Turner of the Orca Adventure Lodge in beautiful Cordova, Alaska, is sure to move into regular rotation in your household.
The lodge is near the celebrated Copper River in southern Alaska, and regularly features Copper River King salmon on the menu.
The sweet-salty glazing combo works not only for Copper River King salmon, but for any type of salmon generally, and even for beef and other savory main dishes.
SERVINGS
Recipe courtesy of the Copper River and Prince William Sound Marketing Association.
- 4 6-ounce Copper River Sockeye Salmon fillets
- 2 tablespoons clarified butter or ghee
- 212 tablespoons brown sugar
- 312 tablespoons soy sauce
- 112 tablespoons honey
- 1 garlic clove (minced)
- Salt and pepper
Preheat oven to 400° F.
Pat salmon dry. Sprinkle with salt and pepper on both sides.
Heat sauté pan on medium-high heat. Add clarified butter and heat to simmering.
Place salmon flesh-side down in pan. Sear for 2-3 minutes.
Mix glaze ingredients: brown sugar, soy sauce, honey, and garlic.
Transfer salmon to foil-lined sheet pan, skin-side down.
Apply glaze to salmon, cook for 4-6 minutes, or until flesh separates easily with fork.
AUTHOR
Brad Lemley was the editorial director of Vital Choice. He is a former Contributing Editor at Discover Magazine and writer for the Washington Post. His website is bradlemley.com.