Pan Seared Copper River Salmon
Last June in Seattle was where I had my first taste of Copper River Salmon. I have my friend Angie to thank for that. She told me that it was just THAT GOOD and I needed to try it. When I saw it on the menu at the Four Seasons a day later I ordered it immediately and well to be honest I inhaled it in just about 2 minutes. It was THAT GOOD. I have been dreaming about that salmon ever since. I waited an entire year for a second taste. Angie was the smart one, she had an entire Copper River Salmon shipped back to her house. THAT GOOD.
To say that I am thrilled to be part of Copper River Wild Salmon’s Fresh Catch Crew would be an understatement. Ask my friend, Meredith, when I saw she was going to be a part of the crew too I texted her a photo of said Copper River Salmon from the Four Seasons Dinner and told her it would be the best salmon she has ever tasted. Hands down. Yes, I kept it on my phone. Doesn’t everyone keep photos of their food on their phone? Do you see the color on that beautiful fish? I did not alter the color on the photos because I wanted you to see how vibrant and stunning this fish is. It’s not your ordinary salmon by any means.
There are so many ways I want to cook this salmon but next time I’m going to try grilling my Copper River Salmon on an extra large double burner, Le Creuset grill pan.
EDITED TO ADD: Thank you for your entries. Contest has ended. Winner has been notified via email.
Isn’t she a beauty? Would you like to win one? Silly question right? She’s worth $230 (salmon not included)! Just use the widget below to enter the giveaway. Rules and regulations can be found at the bottom of the widget.
Disclaimer: I am part of the Copper River Fresh Catch Crew. I received a shipment of fresh Copper River Salmon. I was not compensated or required to write this post. Opinions are my own. Always have been. Always will be. Additionally Le Creuset provided me with a grill pan and is providing the giveaway as well. I was not compensated for this giveaway.
- 1 pound Copper River Salmon
- 2 tablespoons grape seed oil
- 2 tablespoons honey
- 2 tablespoons balsamic cream
- Preheat oven to 400 degrees. Season salmon with salt and pepper.
- Heat an oven proof skillet over medium-high heat. Add oil. When hot add salmon, skin side down. Sear for approximately 2-3 minutes or until golden.
- Transfer to oven and cook for approximately 4-5 minutes until flaky.
- Into a small bowl mix honey and balsamic cream. Drizzle desired amount of mixture over salmon while still in pan.