Wild sockeye is a bit expensive at $9.99, but you only live once, right?This is something that we most often make at home, but like to take on RV trips with us - and if we spend a month or more on the road (especially in summer) this is a real treat on bagels with cream cheese, a bit of onion, and capers. Sometimes (well most of the time) we simply put cream cheese, onion, and capers on a slice of the salmon, roll it up, and call it good.The fish looks really goodSimple mixture of salt, sugar, a bit of black pepper, and dill from the AerogardenThe second filet was placed atop the first, and then wrapped in cellophane. Then a second cookie pan placed on top with a weight and then into the fridge for a few days, turning periodically and removing the osmotically drawn liquids. We'll see how it goes

Forgot to mention that if we are on the road for a month or more, we'll actually prepare it in the rig if we find the right fish. After all, once you are done with the prep (all of 30 minutes or so), it only takes time in the fridge

You sure know how to ruin Salmon. We toss it on a grill with some wood for a light smoke and let people salt and pepper it if they wish. COSTCO price for boneless Ribeye went to 10.99/lb.

przao, have you ever eaten Kokanee? It is landlocked sockeye and the best salmon a person can eat. There are a few lakes in Idaho with lots of Kokanee in them.

I wuvvvvv gravlax and your pics are making me "hongree":).I tend to make mine during the December holidays as it makes a great dish for all the people who dew drop inn. Sometimes I add caraway infused vodka to the mix, sometimes not.Should you ever get into NYC make an effort to visit the Upper Westside and stock up on various smoked and cured fish like sturgeon, sable and salmon (but no gravlax:() plus the trimmings. You can buy (and freeze) bialeys like ya used to get thru out the city and at least one shop still sells sorrel soup AKA Schav during the warm months. My personal fav is Murray's Sturgeon Shop and the man prefers Zabar's. I never complain no matter where it comes from.Didn't know Costco's sold wild salmon as I've been buying from an Indian tribe off the 'net. Gotta take a meander across a bridge to see what the big C is offering. Do they do a good job of boning as I can be quite the lazy lima bean when the mood hits.

IMO, the ONLY way to cook salmon is to season with dill, drizzle with a little olive oil, then set it on a cedar plank that has soaked for 30 to 40 minutes, then place directly over hot coals for 15 to 20 minutes. Then enjoy with your favorite white wine. I can't see why you would want to make it taste like anything other than salmon by marinating it in sugar.

Wild caught sockyeye at Costco - time for gravlax

NYCgrrl
Explorer
Jul 26, 2014
Beauteous!
Ron3rd
Explorer III
Jul 26, 2014
Nice work!
przao
Explorer
Jul 26, 2014
Well, 3 days later we are ready to eat! The fish was firm, yet supple with intense salmon flavor without the slightest hint of fishiness. My only regret is that I did not make a double batch, because one of the two filets is already consumed

Ready to unwrap the package

I sliced the filets in half for ease of storage and ease of slicing

Washing off the dill and salt/sugar

A thin flexible blade is needed to capture every bit of the delicious fish

Slice thinly, and if you like, top with cream cheese, slivers of onion, and capers. However, when you taste it, you'll likely forgo anything that will interfere with the delicious salmon flavor
Ron3rd
Explorer III
Jul 25, 2014
tomman58 wrote:
Love most all the fish and red meat from Costco. It is a real store paying good wages for those that work there. I don't support the billionaires at WM and Sams.
Personally I like their smoked salmon and we just grill the fresh stuff.

You mean you don't like shopping at Wang Mart?

I agree btw, Costco smoked salmon is top shelf. Their meat is all great too. For a treat, try their thick cut pork chops. Best I've ever had.
tomman58
Explorer
Jul 25, 2014
Love most all the fish and red meat from Costco. It is a real store paying good wages for those that work there. I don't support the billionaires at WM and Sams.
Personally I like their smoked salmon and we just grill the fresh stuff.
3_dog_nights
Explorer
Jul 25, 2014
2012Coleman wrote:
IMO, the ONLY way to cook salmon is to season with dill, drizzle with a little olive oil, then set it on a cedar plank that has soaked for 30 to 40 minutes, then place directly over hot coals for 15 to 20 minutes. Then enjoy with your favorite white wine. I can't see why you would want to make it taste like anything other than salmon by marinating it in sugar.

This is very simular to our local Wild Carp recipe. Main diference is when it's ready to serve we toss the fish in the fire and eat the plank.
ETex2
Explorer
Jul 24, 2014
Be careful of buying fish at Costco.

A little extra protein
przao
Explorer
Jul 23, 2014
Super Dave, yes, Kokanee are in the lake we see outside our back yard, and quite true - they are simply delicious. Some folks even pickle them.

NYCGrrl - it is hit or miss with Costco - with these two filets, I had already pulled my pliers out for the pin bones, but there was not a single one! I guess that is how it goes - come prepared and nothing bad will happen. I'm with you on poached salmon - we use Champagne as the poaching liquid with plenty of sauteed onions - makes a great sauce for the salmon and mashed potatoes with sour cream
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For anyone that has not tried gravlax - give it at least one try - the process changes the texture of the fish to smooth and silky - the flavor (and texture) is incredible.
NYCgrrl
Explorer
Jul 23, 2014
2012Coleman wrote:
IMO, the ONLY way to cook salmon is to season with dill, drizzle with a little olive oil, then set it on a cedar plank that has soaked for 30 to 40 minutes, then place directly over hot coals for 15 to 20 minutes. Then enjoy with your favorite white wine. I can't see why you would want to make it taste like anything other than salmon by marinating it in sugar.

Gravlax has sugar added not so much for the sweetness as the salt counters that but as part of a curing process much like wet brining. In fact this is dry brining. Various fish has been preserved in this manner by the Scandinavians for many centuries and it's commonly served cold or at room temperature. No smorgasbord is considered complete w/o it.

Give it a try by just buying some already made. Your mouth might be surprised:).

For the record I also like salmon poached though nothing wrong w/ grilling it. Alright, alright, I just like salmon;).
PA12DRVR
Explorer
Jul 23, 2014
To each their own, but as others have stated, I'd put the salmon fillet on a plank over hot coals....anything else misses the benefit of wild red salmon.

FWIW, what I'd offer is the best preparation is to: a) Pull a nice fish out of the Copper River; b) put it on the stringer for a couple hours sitting in the water while one dips another 29 out of the river; b) start a fire on the shore of birch and spruce; c) fillet while the fire is burning down; d) season with salt, pepper, and a touch of olive oil; e) wrap in several layers of foil; f) cook on the edges of the coals .....then enjoy.

...works every time. :)