Tonight’s salmon was from the Copper River Salmon Flavor Sampling Club! They have been more than generous providing our family with the true taste of Alaskan salmon. Tonight’s fish was Sockeye from the Prince William Sound – on the other side of the region as the last Sockeye shipment. This one felt a little bit tougher to me than the first Sockeye and the king, but our seared + oven-finished at 400* for 10 minutes method was still delicious.