Pan fried some Copper river sockeye in half a stick of unsalted butter. Just added some seasoning salt and fresh ground black pepper toward the end. The trick is to cook it till it is crisp, then turn and do it again.

This tasted wonderful, and had such great texture I ate more than I would typically. I think I have a new salmon recipe.

I really envy you! I've had Copper River salmon but it has to come a couple thousand miles to get to me, it must be amazing fresh from the source.