I went to Alaska this June on an amazing journey. If you can imagine spending a rainy week on the taiga of the Bristol Bay area of Alaska catching fish that ranged up to almost 40 lbs. (largest in camp was 46 lb.) AND RELEASING THEM!!! Somehow the cynic in me can’t believe such trips could measure up to expectations, I stand corrected!!! After releasing fish for 3 days, we began to fill our limit of King Salmon, 2 over 28”, 2 under but still releasing fish after fish. With the midnight sun we were able to fulfill a fantasy of fishing throughout the night several times. Between the Kings, Sockeyes (Red Salmon) and Chums, we had a classic time.

Early on we were treated to a run of Red (Sockeye) Salmon that smashed our Clouser Minnows with an energy that must be felt to appreciate it. I have spent years fishing Kokanee Salmon in the Missouri River system of reservoirs, so these reds were no strangers to me. The Kokanee is a land-locked version, usually in miniature, however Hauser Lake Kokanee ran up to 6 lbs. plus, very closely resembling their Alaskan counterpart. Needless to say, a good recipe goes a long way when you have 68 ½ lbs. of filets to consume. A friend made salmon for me years ago using this method; I’ve since adopted it as my own, I hope you enjoy.

Larry Copenhaver

INGREDIENTS

• 1 boned Kokanee, skin-on or several salmon filets
• PAM or any spray butter substitute
• Stuffing:
  • 3 ribs celery, minced
  • ½ cup finely minced onions
  • 1 TBS parsley
  • 1 TBS sage
  • ½ TBS crushed rosemary
  • 1 TBS thyme
  • ½ TBS basil
  • ¼ teaspoon celery salt
  • 4 TBS butter

PREPARATIONS

• Fire up a charcoal or gas grill and get it hot.
• Meanwhile on stovetop, melt butter on medium high to high heat. When melted, not burned or browned, add celery and onions and sauté. Flip once and add herbs and salt. Sauté mixture until vegetables appear transparent; remove from heat.
• Spray fish with PAM, both sides if using filets, skin side if using boned fish. If gas, turn down to medium and place fish on grill. With filets sear one side then turn skin side (if using skin on filets) down; using boned fish simply place fish on grill skin-side down. Spread thick mixture of celery etc. on top of filets or fish. Close grill top or cover with a tent of aluminum foil. In the case of gas grills you may need to reduce the heat further after a few minutes especially if flames are building from the melted butter.
• Should be done in 15-20 minutes. Test by pressing down on fish; if the flesh flakes and the meat inside seems the same light pink color throughout, it’s done. Slip spatula between skin and meat, separate and lift meat from grill intact if possible; place on plate with stuffing remaining atop filets. Garnish with lemon wedges and tartar sauce (see recipe below); serve with long-grain wild rice and vegetable.

  TARTAR SAUCE
  1 ½-cup mayonnaise
  1 TBS lemon juice
  2 TBS sweet pickle relish (or minced bread and butter pickles)
  2 TBS dill pickle relish (or minced dill slices)
  1 TBS pickled capers
  Dash of Worcestershire Sauce
  ¼ TSP onion powder
  1/8 TSP (or pinch) season-all salt
  1/8 TSP (or pinch) celery salt
  1/8 TSP white (or black) pepper

  Whisk ingredients in bowl, chill and serve with fish.