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Fresh sockeye are one of the finest meals, a very succulant flesh.  Since you'll have the RV, do it up right.  Assuming a BBQ, use some wood chips for smoke flavor.  Take a stick of butter, or equivalent of olive oil, and to it add 5 cloves crushed garlic, 1T fresh diced dill and juice of 1/2 lemon.  Place fillet on foil lined grill rack, skin side down.  Combine above and baste on fillet.  Cook until flesh just turns color and firms up.  Most people overcook fish, it needs to just firm up, noted by flesh changes from it's red color to more of a salmon/pink color.  

Goes great with some basmatti rice prepared with sauted onions and safron.

Message Thread:

• Cooking salmon Max Jun 17 2004
  • Citrus Salmon GrubTime Jul 03 2004
  • My Favorite Sockeye Fillet... Michael Strahan Jun 19 2004
  • Sockeye Supper Terry Sacora Jun 18 2004
    • And I'd Add wholehogbrew Jun 18 2004
      • sounds good Max Jun 18 2004
        • Catch and Release wholehogbrew Jun 19 2004
        • It's a crime not to eat them! Paul H Jun 18 2004
          • sounds sooooo good bearbones Jun 21 2004
          • Thanks! Max Jun 19 2004
            • Foil Rules (and other recipes) CHINOOK Jun 27 2004