I caught a 5 lb freshwater coho salmon once while shore casting with a big rainbow Rapala and then a 10 lb steelhead twenty minutes later. That was at Lutsen Resort out of the mouth of the Poplar River in Lake Superior. Perhaps the signature day of fishing in my long, modest and distinctly amateur career as a fisherman. I was with my oldest son, Alex, while he was on summer break from college. We cooked the stuffed whole coho in foil in the embers of a lakeside fire on that early summer evening. The next day we caught plenty of walleyes on Poplar Lake on the Gunflint Trail. I've had some lucky days.
Use wild caught Alaskan salmon if possible or even better, your own catch of Great Lakes
salmon or trout. Brine the fish filets in a solution of 1 / 4 cup sea or pickling salt to 1 qt water for a half hour. Rinse. Brush with olive oil and season liberally with a good lemon pepper( or make your own ). Grill skin on or off filets on your gas grill or Weber with charcoal or wood, covered, until med rare to medium - 4 to 5 minutes - and remove from heat. You do not have to turn them over. They will continue cooking a little more and will retain moisture.
Make your fresh fruit salsa a half hour before you cook your fish. As the fruits macerate with the spices and herbs they all uniquely influence the salsa as they make their own juice. Dice up your favorite fruits - mangos, pineapple or cantaloupe as the base, plus strawberries, kiwis, oranges and/or others ( watermelon) with green onions, sweet and hot red peppers, garlic, chopped parsley, cilantro and lime juice. Stir gently a few times. You could add a little brandy or rum to this, too.
Place salsa on top of fish and serve family or buffet style with additional salsa.
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