top of page
  • Writer's pictureBMO

I Poached a Spring Chinook! (on the BBQ)

Updated: Sep 20, 2020

Bill Matthews Outdoors Poached Salmon on the BBQ
Poached Spring Chinook

Spring Chinook are the most prized fish of the year here in the Pacific NW. They are loaded with fat and oil because they enter the river in the spring but do not spawn until the fall. This extra fat and oil translates into great flavor. A Spring Chinook is one of the best fish you will ever eat, a true delicacy here in the Great Pacific NW!

I was lucky enough to catch one of these beautiful fish last week with good friend Ernie Oster and his brother Dwain. We split it up 3 ways and each took a portion. I decided to poach my portion on the BBQ and it turned out great! Here is how I cooked it.

Poached Springer


Fresh Spring Chinook Fillet

Walla Walla Sweet Onion


Dill Weed


Truffle Salt

Bill Matthews Outdoors
Wrap in aluminum foil, poke a few holes in the top and place on the grill

Set your fillet in an aluminum foil tray, add a few pats of butter, onion slices, dill weed and a pinch of truffle salt. Squeeze 1/2 lime over the top and then cover with another sheet of aluminum foil. Poke 3 or 4 holes in the top of the foil, open your choice of beer, and place the fillet on the grill. For this recipe I used a Widmer Brothers Upheaval IPA - a great beer from a great Portland brewery.

Bill Matthews Outdoors
Put your asparagus on the grill first because it takes longer to cook than the salmon

Leave on the grill at 400 degrees and check it after 20 minute or so, if the meat flakes off, it is ready. Serve with some asparagus and Uncle Ben's rice for a glorious dinner.

Hope you enjoy!



Commenting has been turned off.
bottom of page