It is Copper River salmon time again at Missoula Fresh Market! Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience. They possess a high fat and oil content, which is why Copper River salmon are recognized as some of the world’s best-eating salmon. In this recipe, we marinated a couple of gorgeous salmon fillets in a mixture of Huckleberry Chapel from Selkirk Abbey and lime. Then, we grilled them on the Big Green Egg and served alongside a grilled vegetable medley.


- 2 lbs Copper River salmon fillets
- ½ cup Huckleberry The Chapel Witbier
- ¼ cup fresh lime juice
- 5 TBSP soy sauce
- 1 TBSP ginger, minced
- 2 TBSP red bell peppers, finely diced
- 4 lime wedges
- ½ TBSP Eric's Wicked Seasoning
- Hot sauce, to taste


1. Combine lime juice, witbier, soy sauce, ginger, hot sauce, and Eric's Wicked Seasoning
2. Place salmon fillets in shallow dish and pour marinade over top
3. Refrigerate for 8 hours or overnight
4. Preheat Big Green Egg or other grill to 400°F
5. Grill until fillets flake (about 10 minutes)
6. Garnished with diced bell pepper and lime wedges


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