{"id":7709,"date":"2021-10-11T18:25:51","date_gmt":"2021-10-11T18:25:51","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7709"},"modified":"2023-01-23T11:16:55","modified_gmt":"2023-01-23T18:16:55","slug":"alaska-salmon-with-copper-river-bbq-sauce","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/10\/11\/alaska-salmon-with-copper-river-bbq-sauce\/","title":{"rendered":"Alaska Salmon with Copper River BBQ Sauce"},"content":{"rendered":"<div class=\"wpurp-rows-row\">\n<p>Created by Bruce Hiebert, owner of eastern Washington\u2019s Patit Creek Restaurant, this mild, celery-based sauce fits <a href=\"https:\/\/www.seafood-harvest.com\/?s=alaska\">Alaska<\/a> salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River Fishermen\u2019s 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.<\/p>\n<p><span class=\"wpurp-recipe-description\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<h3>Copper River Salmon Ingredients<\/h3>\n<h4>For the Sauce:<\/h4>\n<ul>\n<li>1 1\/2 cups onion, finely chopped<\/li>\n<li>1 3\/4 cups celery, finely chopped<\/li>\n<li>1\/2 cup canola oil<\/li>\n<li>3\/4 cup brown sugar<\/li>\n<li>2 1\/2 cups ketchup<\/li>\n<li>1\/4 cup vinegar<\/li>\n<li>2 1\/2 tablespoons prepared yellow mustard<\/li>\n<li>1 1\/2 tablespoons Worcestershire sauce<\/li>\n<li>2 teaspoons salt<\/li>\n<li>Tabasco or other hot sauce to taste (optional)<\/li>\n<\/ul>\n<h4>For the Salmon:<\/h4>\n<ul>\n<li>4 pounds Alaska salmon (king, sockeye, or coho) fillets, butterflied 1-inch thick<\/li>\n<li>Canola oil for grill<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<\/div>\n<ol>\n<li class=\"wpurp-rows-row\">In a medium (2- to 3-quart) skillet, saut\u00e9 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.<\/li>\n<li class=\"wpurp-rows-row\">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.<\/li>\n<li class=\"wpurp-rows-row\">Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the grill\u2019s 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\u2019s lid and re-check the salmon every 2 minutes until it is done.<\/li>\n<li class=\"wpurp-rows-row\">Serve the cuts with warm barbecue sauce on the side.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@jdpassion?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Jonas Dautel<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/meat-on-grilling-pan-555775\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Created by Bruce Hiebert, owner of eastern Washington\u2019s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.<\/p>\n","protected":false},"author":4,"featured_media":7711,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[678,506,681,679,680,139],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7709"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7709"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7709\/revisions"}],"predecessor-version":[{"id":7713,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7709\/revisions\/7713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7711"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}