North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Quil Ceda Village - Favorite Neighborhood Stores

Grilled Copper River Salmon with Wild Mushrooms


April 18, 2018 | View PDF

Courtesy Photo

Grilled Copper River Salmon with Wild Mushrooms by Chef David Buchanan.

We are spoiled in the Pacific Northwest when it comes to fantastic seafood, especially wild salmon. In other parts of the country, seafood lovers have to be satisfied with simply selecting "salmon" when they dine at restaurants or shop at grocery stores. Unfortunately, in many cases, it can be farm raised Atlantic salmon. Unlike the Pacific Northwest, where we can select from fresh King, Sockeye, Coho, or Keta (Chum) salmon ... each one with their own flavor and texture profiles.

My personal favorite is Sockeye because I like the firmer texture or "bite" and its more pronounced flavor. Many individuals will argue that King is the best due to its higher fat content and softer texture. Either way, you can't go wrong.

For this recipe, I am featuring fresh Copper River (Sockeye) salmon because May is just around the corner, which happens to be when the first of the year fresh Sockeye becomes available. I prepared the salmon with sautéed mushrooms because the earthiness matches well with the full flavor of Sockeye.

I decided to serve the salmon with wild boar wrapped bundles of asparagus and roasted fingerling potatoes, but feel free to add any favorite side dishes to make the perfect spring time dish.Serves 4

Mushroom Ingredients

24 ounces assorted mushrooms*

6 ounces red onion, finely diced

3 tablespoons olive oil

4 tablespoons shallot, minced

2 tablespoons fresh garlic, minced

4 tablespoons fresh parsley, chopped

1/4 teaspoon, ground fennel seed

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1/2 cup sherry

3 ounces unsalted butter, cubed

*Use a variety of mushrooms, such as Chanterelles, Yellow Foot, Shiitake, Shimeji, Crimini, Morel, or other favorites.


Cut the mushrooms into quarters or sixths as desired.

Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Once the oil is hot add onion and mushrooms, sautéing for several minutes until tender.

Reduce to medium heat, add garlic and shallots. Cook until liquid is almost dry. Add parsley and ground fennel. Hold warm.

Season with salt and pepper. Add sherry to deglaze the pan and reduce liquid until almost dry. Add 3 ounces of butter and melt. Remove from heat, adjust seasoning to taste.

Salmon Ingredients

4 each 7 ounce salmon fillets, skin off, pin bones pulled


Season the salmon fillets with salt. Spray the fillets with pan spray to help prevent sticking, as well as spray the hot grill immediately before cooking the salmon. Place salmon with the "presentation side" down first (the side which had the skin should be cooked last). After several minutes turn the fillets 90° and continue cooking.

When the salmon is about halfway cooked, gently turn the filets over and continue to cook until done. For a medium-rare salmon, cook the fish to an internal temperature of about 120 degrees.

When it is time to serve the meal, add your favorite side dishes to the plate and top the salmon with the warm mushrooms.


About Chef Buchanan

Chef David Buchanan has been at the helm of Blackfish Wild Salmon Grill and Bar since the restaurant's inception in 2008. He is also the owner/chef contributor/researcher for website, and is considered to be a Pacific Northwest culinary expert in his field.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2018

Rendered 08/17/2018 16:07