Grilled Copper River Salmon

As promised--SALMON! The Copper River season has begun and I can think of no better way to celebrate than with incredibly easy recipe. At the very moment, Copper River Salmon is very pricey so try to hold off for 1-2 weeks when the price will drop (right now it is going for $37.99 lb at Whole Foods--I will be waiting!). Copper River is the best wild fish available according to me anyway--it is only available fresh from mid May to June.

* Note--I am not going to give a solid time for completion--this will depend on the thickness of the fish and the type of grill used. You want the fish to flake when done.

Grilled Copper River Salmon

1 lb Copper River Salmon, skin removed (it's just easier this way--if you have the patience and time, you can leave the skin on)

salt and pepper

lemon wedges

 If you have cedar plank, soak in water and place on grill over medium high heat, if using gas-- if using charcoal, avoid plank but add chips to the coals. If you are not using a plank, lightly oil grill with olive oil before turning it on (you can also wrap fish in oiled  aluminum foil but this can be very tricky to see if the fish is done).

Place fish on grill and turn once. Watch for when it becomes opaque--this is about 8-10 minutes. Take the fish off the grill and see if flakes easily when you touch it with a fork. If it feels 'raw', put it back on the grill a bit longer. Drizzle with lemon juice and garnish with lemon wedges.