1½ pounds Alaska sockeye salmon, fresh or thawed
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup white wine
2 tablespoons melted butter or extra-virgin olive oil
2 tablespoons finely minced fresh garlic
2 tablespoons chopped fresh herbs
Remove the salmon from the refrigerator 15 minutes
before cooking. Heat the grill to 375 F.
Cut 2 pieces of wide, heavy-duty aluminum foil about
6 inches longer than the salmon side. Stack the foil
pieces (shiny side down) on a baking sheet and spray
generously with cooking spray. Place the salmon,
skin side down, in the middle of the foil. Fold the foil
sides and ends up 1 to 2 inches to make a shallow
pan around the salmon, leaving at least a 1-inch
margin around the fish. Season the salmon with salt
In a small bowl, mix together the wine, butter,
garlic and herbs. Spoon the mixture over the salmon,
drizzling with any remaining liquid.
Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close
the foil over the salmon. Close the grill cover and cook for 10 to 13 minutes, cooking just until the fish is lightly
translucent in the center; it will finish cooking from retained heat. Remove the salmon from the grill and let it
rest a few minutes before serving. Makes 4 to 6 servings.
Cook’s tip: Check the salmon for doneness after 10 minutes.
Variation: Roast the salmon in an oven preheated to 375 F, cooking 12 to 15 minutes, until lightly translucent
in the center. Be sure to let the salmon rest a few minutes before serving.
Cedar planks* large enough for salmon
4 ( 4 to 6 oz. each) Alaska salmon fillets,
fresh, thawed or frozen
Olive oil spray
1 tablespoon fresh or 1 teaspoon dried favorite
herb for salmon (e.g., dill, thyme, rosemary)
Salt and freshly cracked pepper, to taste
4 large sweet potatoes, sliced lengthwise into wedges
1½ teaspoons ground cumin
Submerge cedar planks in water and soak for 1 to
2 hours (or overnight). Remove and pat dry.
Heat grill to medium heat (400 F). If you are using
frozen Alaska salmon, rinse off any ice glaze under
cold running water, then pat the fillets dry with a
paper towel. Spray the cedar planks and salmon
with olive oil spray. Place salmon on planks; sprinkle
with herbs, salt and pepper.
Place the sweet potato slices in a bowl. Spray them
with olive oil spray, then sprinkle with cumin, salt
and pepper, to taste. Toss to coat.
Place cedar planks and potato wedges onto grill.
Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked.
Cook salmon 12 to 15 minutes total, just until fish is opaque throughout. Makes 4 servings.
Sara’s tip: Slicing the sweet potatoes lengthwise helps keep them from falling through the grill grate. Microwave
large slices briefly before grilling so they cook through without burning on the outside. You can also roast sweet
potato fries in an oven preheated to 400 F. Cook for 20 to 25 minutes, until golden brown and cooked through.
*Cedar planks are available in the seafood section of supermarkets.
Recipe by Ryan and Sara Hall.
You can find fresh salmon at your local
Costco until supplies are gone in late
summer. Frozen and farmed salmon are
are open to fishing, when fishing is
allowed, and even the size of the boats and
the fishing gear permitted.
Protecting Alaska’s clean and natural
environment is central to sustainability
efforts. Designated Marine Protected Areas
cover hundreds of thousands of square
miles of Alaskan waters to safeguard habitats for salmon and other marine life. The
state is extremely vigilant about protecting
its marine habitats; in fact, no Alaska seafood has ever been listed as endangered
under the Endangered Species Act.
Delicious and nutritious
Costco has king, sockeye and coho salmon. King is the fattiest and most succulent; sockeye, with its distinctive deep red
color, is intensely flavorful; and coho is
considered delicious and delicate.
Salmon is incredibly nutritious, providing a plentiful source of protein, heart-healthy omega-3s and vitamin D. That is a
remarkable punch of nutrition in one
beautiful and delicious fresh fish fillet.
Undoubtedly the most popular salmon
of each season comes from the clear, cold
waters of Alaska’s Copper River, and Costco
carries fresh Copper River sockeye at all
U.S. warehouses for the short time it’s
available. Prized for their rich flavor and
silky texture, the fish are snatched up by
chefs and consumers alike from the
moment they hit the shelves in late May
until the run finishes in mid-June. The
brief Copper River salmon season is turned
into an annual celebration, as various
restaurants compete to offer special creations featuring this treasured delicacy.
A model program
Costco highly values the fact that Alaska
fisheries are committed to being responsible stewards of this important natural
resource. Devereaux explains that Costco is
committed to supporting sustainable fisheries in all of its seafood programs. (The
policy is spelled out in the Costco Sustainability Commitment, which can be found at
html.) “Alaska serves as a prime example of
a sustainability approach that has proven to
be successful in today’s world,” he says.
When people ask for wild Alaska salmon, they know they’re getting wholesome
and delicious fish, with the reassurance
that it was harvested with care and will be
available for generations to come. C
CEDAR PLANK GRILLED ALASKA SALMON WITH SWEET POTATOES
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC