A Celebration of Copper River King Salmon

From Chef Jeremy of El Gaucho Bellevue

Each spring, a culinary tradition returns with the first commercial catch from Alaska: Copper River King Salmon. Prized for its rich flavor, buttery texture, and deep red color, this fish is more than a seasonal delicacy — it’s a story of endurance, terroir, and true craftsmanship.

At El Gaucho Bellevue, Chef Jeremy pays tribute to this legendary fish with a dish that’s as refined as it is approachable: Pan-Seared Copper River King Salmon with Shaved Asparagus, Charred Walla Walla Sweet Onions, and Preserved Lemon Vinaigrette.

The Story Behind the Fish
The Copper River, located in Alaska, is one of the most challenging waterways for salmon to navigate. Fast, wild, and steep, it demands strength and stamina from the salmon who return to it after years at sea. To survive this treacherous journey, the salmon build up dense stores of oil — and with it, flavor. This rich, high-fat content is what gives Copper River King Salmon its velvety texture and deep, luxurious taste.

Fishing on the Copper River is limited and tightly regulated. With openings only 12 hours long, twice a week, the catch is carefully managed to ensure sustainability and quality. Each fish is handled with care, often by single-fisherman boats who deliver to tenders in real time. From river to restaurant, Copper River King Salmon can arrive within 24 to 48 hours of being caught.

Showcasing Local Ingredients
Chef Jeremy’s dish pairs Copper River King Salmon with Pacific Northwest favorites: fresh Washington asparagus and sweet Walla Walla sweet onions, finished with a vinaigrette made with preserved lemons and Jacobsen sea salt. The recipe emphasizes simplicity — pan-searing the salmon to highlight its natural richness, and balancing the plate with fat, acid, and texture.

Copper River King Salmon With Asparagus Salad

By El Gaucho Bellevue Executive Chef Jeremy McLachlan
Serves 3-4

Ingredients

  • 2 lbs. Copper River King Salmon
  • 1 T Kosher Salt
  • 2 T Avocado Oil
  • 2 bunches Asparagus, large
  • 2 large lemons, juiced
  • 1/2 cup Olive Oil
  • 1/2  T Kosher salt
  • 1/4 cup Pecorino Remano Cheese, grated
  • 6 each Radishes, sliced thin
  • 1 Shallot, sliced thin
  • 4 sprigs Parsley, chopped rough
  • 1 sprig Dill, chopped
  • 1 Lemon, juiced for salmon

Directions

  1. Cut your salmon into 4 equal pieces.
  2. Season with salt and set aside while you build your salad.
  3. Remove the bottom, woody part of the asparagus and slice thin lengthwise with a knife or a mandolin.
  4. Place asparagus in a large bowl and toss with lemon juice, olive oil and salt. Wrap and place it in fridge.
  5. Heat a large nonstick fry pan to medium high heat and then add the avocado oil. Place salmon skin side down and turn heat to medium.
  6. Cook for 5 minutes on one side or until golden brown. Flip salmon over and turn the heat off.
  7. Take the asparagus out of the fridge and toss with tongs to soften up the asparagus.
  8. Add the cheese, radish, shallot, parsley and dill to the asparagus.
  9. Put asparagus salad in a side bowl.
  10. Take salmon out of pan and place on serving platter. Finish with a squeeze of lemon and enjoy.

CHEF TIPS
Buying Salmon: When buying your salmon, ask for the fish counter to take the skin off. Salmon is good with the skin but scaling salmon skin is not fun.

Asparagus Salad: If you cut the asparagus too thick because you do not have a fancy chef tool just toss with the olive oil, lemon juice and salt 30 minutes before starting salmon.

Have fun, it is the joy of cooking!