salmon

Alaska Salmon with Copper River BBQ Sauce

Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River Fishermen’s Co-op at its annual barbecue. A long simmer time gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.

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Copper River Salmon Ingredients

For the Sauce:

  • 1 1/2 cups onion, finely chopped
  • 1 3/4 cups celery, finely chopped
  • 1/2 cup canola oil
  • 3/4 cup brown sugar
  • 2 1/2 cups ketchup
  • 1/4 cup vinegar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • Tabasco or other hot sauce to taste (optional)

For the Salmon:

  • 4 pounds Alaska salmon (king, sockeye, or coho) fillets, butterflied 1-inch thick
  • Canola oil for grill

Instructions

  1. In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.
  2. Heat your grill to medium-low, leaving the lid open, and brush the butterflied salmon with canola oil. Place the salmon on the grill and close the lid. Grill the salmon for 5 minutes.
  3. Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the grill’s lid. Grill the salmon for 4 minutes, then check for doneness with a fork. If the fish is no longer translucent in the center, remove it from the heat and transfer the cuts to a serving platter. If the fish requires more grilling time, close the grill’s lid and re-check the salmon every 2 minutes until it is done.
  4. Serve the cuts with warm barbecue sauce on the side.
Photo by Jonas Dautel from Pexels