I had to cut them into steaks and remove the fins (it was already scaled and gutted) - my mom told me it was $20/lb in Seattle (same price for King or Sockeye).

Fabulous sushi last night:
ono, hamachi, smoked scallop - but the best was the salmon. Beautiful with ponzu, a bit of ginger and sriracha. I'm going to have to try this at fish camp.

OK, so who eats the $35.99 per lb Salmon when it doesn't sell? Can't someone say...hey...we can't support these prices and let's just eat something else? I keep getting these visions of grocery store clerks eating 5 day old salmon....

By the way, how long is salmon "fresh"?

You have to wonder. I noticed some pretty mangy looking "fresh" salmon at Whole Foods during my last trip. Do they put it in the sushi?????

i grilled some sockeye that was a "product of canada, processed in usa" that i picked up fresh from costco yesterday evening.  there was no indication of it ever having been flash frozen on the label & it was delicious. at $13.99 a pound i was pretty happy with it.  i paired it with the 2006 bressler pinot & it was delicious as well.

Agree 1000% on the Bressler PN and salmon pairing.  Pics of the two together on the "14 Days as a Bachelor" thread :-D

dry-rubbed king salmon grilled and topped with apple cider beurre blanc

Wow. I'm really jealous. I just had a mediocre lentil soup with some 2 day old bread and my saliva glands started going when I read your post!

FYI, Costco has domestic wild sockeye salmon for $7.99/lb. Wonder where it is coming from?

Sockeye for dinner tonight, "rubbed with love" with Tom Douglas's special spices :-D

Fresh coho all around me. Smoked 3 of them this weekend so tonight it will be pasta w/smoked salmon and lemon caper sauce and maybe Selene Sauvignon Blanc?

Also found this one to try next time I have leftover champagne:
Smoked Salmon and Capers in a Champagne Sauce for Pasta
Ingredients
20 ml olive oil
2 cloves garlic, crushed
125 ml champagne
250 ml heavy cream
200 g smoked salmon, cut into thin slices
2 tablespoons small capers, rinsed and patted dry
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
Directions
1Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
2Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
3Add the cream and cook for 3-4 minutes, or until reduced and thickened.
4Add the remaining ingredients and pour over the pasta of your choice.
5Toss through gently and season to taste with salt and freshly ground black pepper.

After a week on an Alaskan cruise, we're almost all salmoned-out. Almost

Charred Sugar-Crusted Alaska Salmon

Dry Sugar Rub
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 teaspoon dry mustard
Dash of cinnamon

4 to 6 skinless Alaska Salmon fillets (4 to 6 oz. each)
2 Tablespoons canola oil
1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired

Blend all ingredients for Dry Sugar Rub. Generously coat one side of each Alaska Salmon fillet with mixture.

Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes. Cook just until fish is opaque throughout.

Serve salmon with mustard, if desired.