I kept the salmon prep simple, as well. Rather than heat the house up since it is miserably hot and muggy here, I decided to cook it tightly wrapped in foil on the grill. I placed a large fillet in the center of a large piece of foil and topped it with slices of lemon, fresh dill and pieces of Kerrygold's Garlic & Herb Butter and then lightly seasoned with sea salt and black pepper. I crimped the foil to make a large packet and then cooked it at about 425 degrees for about 15 minutes on our gas grill (closed). I basically used the grill as on outdoor oven. That way, no heat or smell in the kitchen whatsoever. It turned out delicious.
This week (the day after I got home from Cordova, Alaska) I actually ordered some Copper River Salmon, wild Halibut and wild Black Cod from a fisherman that I met while there. I had been asking around to see if any of them actually sold their catch to the public and was directed to Rich Wheeler of SenaSea Seafoods. I placed my order as soon as I returned and now have a nice stash of Copper River Salmon, Halibut and Black Cod in my freezer. They overnight ship for free and mine arrived 23-1/2 hours after I placed my order. It arrived nicely packaged and completely frozen solid (packed in dry ice) and each piece if vacuum sealed for freshness. I can't wait to try it and am excited that I can now continue to enjoy my favorite Copper River Salmon beyond it's short season (yum)! I snapped a few photos of tonight's dinner below (it was so easy to prepare, it doesn't really require a recipe or any special measuring...just go with the flow). Enjoy!