This great grilling recipe come to us from the Alaska Seafood Marketing Institute, and the chefs who created them.
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce is famous in Cordova, Alaska where it was used by the Copper River Fishermen’s Co-op at its annual barbecue.
Slow simmering gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.
Alaskan Salmon with Copper River Barbecue Sauce
Note: The recipe will be mild to hot depending on the amount of Tabasco used.
1 1/2 cups onion, finely chopped
1 3/4 cups celery, finely chopped
1/2 cup extra virgin olive oil
3/4 cup brown sugar
2 1/2 cups ketchup
1/4 cup vinegar
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons sea salt
Tabasco or other hot sauce to taste (optional)
4 pounds Alaska salmon (king, sockeye, or coho) fillets, about 1-inch thick
Extra virgin olive oil for grill
- In a medium (2 to 3 quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.