Best 3 Copper River King Salmon With Berry Ginger Salsa Recipes

SALMON WITH RASPBERRY GINGER GLAZE

Steps:

• Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
• Preheat oven to 400 degrees F (200 degrees C).
• Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
• Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

COPPER RIVER SALMON

Steps:

• Preheat oven to 275.
• Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
• Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.