Well it's that time of the year again when wild salmon starts showing up in stores. The first variety is usually Copper River Sockeye salmon, then there with be king salmon, then pinks and more sockeye, and finally silvers, or coho as they call. Whole Foods charges about 24 bucks a pound. I just want to say one thing about cooking salmon: Never stampede wild salmon; it needs a gentle touch. Don't over-sauce it, or try any funny business with curry or "rub". For God's sake don't blacken it. (Blacken your cod or your lousy bass, but not salmon.) You need to let the wildness come through, the true taste of it. With salmon, there's nothing to hide. I cooked this wild king salmon on a cedar plank with dill and lime; that's it. Speaking of salmon, I'll be driving my truck up to Alaska for the 2014 run in July/August. I'll try to keep the reports flowing, but I hear the wi-fi is spotty at best in Anchor Point. I'm bringing Rocket, but I promise not to be overly anthropomorphic about it; I won't use a "launch" to help raise money; I'll do like everyone else and pay as I go. And I will pay dearly. Gasoline in The Yukon is horribly expensive. But the cost of not going is even higher. Know what I mean?