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The Mighty Rib brings you a recipe from an experience restaurant chef every Friday!

First, we’ll lead off with a few tips from Chef Trevor White:
“The Copper River King & Sockeye Salmon lend themselves to any preparation, Grilling, Broiling, Sautéing, Poaching, Steaming & Roasting. Do as little as possible to this fish, it is perfect on its own. A touch of Sea Salt, Pepper and some fresh Lemon. My favorite way to cook Copper River King & Sockeye Salmon is to Broil or Sautee the Salmon, lightly seasoned, a little bit of olive oil, squeeze of fresh lemon and serve with some Summer Squash or Sweet Corn & Basil. Broiling & Sautéing creates a wonderful crust on the salmon leaving the fish slightly pink (medium rare/medium) in the center. If Grilling is your thing, be careful, with the high fat content, Good Omega 3, watch for flare ups on the grill. Medium Heat is best.”

Second, take a look at a salmon recipe from Oceanaire:
from Wade Wiestling, Vice President of Culinary Development

Hot Chili Grilled Copper River Sockeye w/ Fresh Summer Mango Salsa
Makes 4 servings

Ingredients:
4 – 8 oz. Fresh Wild Alaskan Sockeye fillets, skin-on
2 Tbsp. Asian Hot Chili Oil (available at many upscale grocers and Asian specialty markets)
2 Tbsp. Fresh squeezed Lime Juice
2 Tbsp. Finely chopped Cilantro
1 Tbsp. Grated fresh Ginger
1 tsp. Minced fresh Garlic
Pinch of crushed Red Pepper flakes
Salt and Fresh Ground Pepper to taste

1. Preheat barbecue grill to medium-high, oil the grill.
2. Mix together all ingredients, except salmon, in a small bowl.
3. Reserve 1 Tbsp of this mixture to season the salsa (see below).
4. Smear remaining mixture over the flesh side of the salmon, and rub into the salmon flesh. Let stand for 5 minutes.
5. Sear salmon, flesh side down for 2 minutes, turn over, cover grill and cook another 6-8 minutes until salmon just flakes when pressed with a fork.
6. Alternatively, place salmon on grill skin side down and cook, covered, for 8-12 minutes untile the skin is charred and crisp, and easily removed.
7. Serve warm topped with summer mango salsa and the juices.

Fresh Summer Mango Salsa
Combine and Toss all ingredients just before serving
1 Tomato, seeded and diced
1 Mango, peeled and diced
¼ Cup Green Onion, chopped
1 Tbsp. Chopped Cilantro
1 Tbsp. Chopped Thai Basil
1 Tbsp. Reserved Chili Oil mixture (see above)
Salt and Fresh Ground Pepper to taste

Finally, don’t feel like cooking?
From the restaurant: “The Oceanaire Seafood Room location invites local Houston residents to participate in the Copper River limited engagement – including the arrival of Copper River King Salmon and Copper River Sockeye Salmon. This premier salmon opening started on May 20 and will continue until mid-June.”

*Photos, tips, and recipe courtesy of Oceanaire