Drew,
For someone in Seattle, the Copper River label is basically marketing hype. That said, it is somewhat of a guarantee of freshness - less important in Seattle than in Atlanta.

From my perspective, I would rank salmon, from best to worst as Chinook (or King), Coho, Sockeye (Red), Pink (Humpies), Chum (Dog). I think the best tasting salmon is a fresh Spring Chinook. These are fish that move up into the rivers in the spring, hold in deep pools over the summer and then spawn in the fall. Because of the long holding time, they tend to fatten up more in the spring before they start their journey - very tasty. I know of Sacramento, Columbia, and Fraser River runs (there are other, small rivers with runs as well), These runs last from now until June. Up in Alaska many if not most of the Chinook runs are in the spring.

When I lived in Seattle we used to shop for fish at Pike's Market. Because of their high turn-over the fish is usually fresh. Find one of the shops that makes buying a fish less of a show. I've had no complaints about the fish I get from Whole Foods down here, but it's worth asking where it's from and how long it's been there. In Seattle the local Puget Sound fish will usually be fresher, so I'd stick with that if possible. Last summer we had a bunch of excellent fish from BC make down here, so I'd look for that too.

The general season for salmon is from late February or early March to November. Different fish run at different times. Chinook generally feed closer to shore, so they tend to be available all the time. Sockeye run from June to August. Coho run from August to October. You don't really care about when Pinks and Chum run unless you're looking for eggs.

Thx for the quick response. Guess I'll be headed down to Pike's this weekend to grab Sunday dinner :-D

Okay, is this a throwdown?

I am going to differ a bit here with Duke's opinion. IMO the best tasting salmon is the red (sockeye), followed by King (chinook) and then Silver (coho). I don't bother with Pinks. Chum can be good smoked.

In Seattle, the Market can be a good source but you might also try out at Fisherman's Terminal...I believe Wild Salmon Seafood Market sells direct from the fisherman.
You can also order fresh ice-packed salmon from Alaska during the season and some companies have free FedEx shipping. There are several types of fish to watch for: Yukon River kings and any of the fresh reds in season - Bristol Bay, Cook Inlet (Kenai Peninsula) and of course, the Copper River.

As for recipes - baby, I got a million of 'em.

One of the easiest and one that most people like is a simple teriyaki style marinade and grilled...ginger, garlic, soy or ponzu, a bit of brown sugar, pepper and voila'.

I also like it blackened, planked, coconut battered and deep-fried, or prosciutto-apple wrapped with a honey-mustard vinaigrette.

That first spring king might seem tastiest because you haven't had good salmon for so long...

Great thread. I could eat salmon 5 days/week so I love the recommendations. Will likely mail order a bunch this spring/summer/fall. Thanks to all for their thoughts.

Kpak mentioned it as one to watch for, Yukon River king is my favorite. The season is very short, so buy it when you see it.

-Al

Actually I meant to add that you probably were a better source than me. I think the Sockeye vs Chinook decision is really personal preference. Lord knows I know Sockeye - spent two summers working at a cannery in Chignik, AK. Sockeye was on the menu every night. I like Chinook because I find it richer. I also find the thicker Chinook fillets easier to cook just the way I like them.

Drew, I also like the salmon/seafood selection at Uwajimaya in the International district - I know my parents always shop there and the quality has been great for everything.

I do a cedarplank salmon rubbed with salt/pepper/red pepper flake and brown sugar... Topped with either a basil or tarragon aioli..

I actually enjoy a good Cab with it....

Alrighty, running out to Fisherman's Market this AM. Not sure you can beat fresh King at $11.99 a pound? Of course, I have to buy 8 lbs, but technicalities smechnicalities. Had a smoked salmon, cream cheese and scallion omelet for breakfast yesterday, so I'm probably going a little overboard... but damn I love this stuff.

Wow - 12bux a pound is awfully high-priced! 

$12/lb for king is ridiculously cheap. Unfortunately, the salmon was flash frozen. Ended up picking up a whole sockeye and had them filet it. Whole Foods has fresh king in Bellevue for $32.99/lb right now.

Bad news for salmon lovers (that is, eat the fish). It looks like salmon fishing will be closed from the U.S.-Mexico border all the way north to Cape Falcon - just south of the Columbia River. This decision is largely driven by the extremely poor runs of the Klamath River. This river system has major issues with irrigation and hydro power that have badly damaged the fish run. While this part of the coast isn't a major source of salmon, some of the best and freshest salmon available in the Bay Area came from Half Moon Bay, Eureka, and Crescent City. Certainly this decision has a major impact on the fisherman - this is the second year in a row that the season has been closed.

WILD only(blah blah blah) is my #1 food on the planet. hands down.

My parents just sent me whole fresh copper river sockeye from Seattle. God bless them!

The fresh Copper River Salmon was $35.99 per lb at Whole Foods last week.  It should come down a bit but that it still more than I will pay for it.