Here in the States, it's Copper River Salmon season and some of it is making its way into the weekly sales at some of the supermarket chains. This is great news for me every year since I love salmon but refuse to eat farmed salmon, or any kind of frozen salmon.If you've never heard of Copper River Salmon, Google is your friend. Basically we are in Sockeye season now (May to August). King season runs from May to June but seems to have passed already, and must not have been very bountiful this year since I never saw any of it on sale. Too bad, of all the species King is hands-down my favorite. Coho season runs August-September, but Coho is my least favorite of the three. Nonetheless, any of these are far better than any farmed salmon or previously frozen piece of fish. I picked up Copper River Sockeye fillets this week for $7.99/lb. This is wild-caught, flavorful and firm fish with tons of Omega 3s.Before Paleo, I would have made this with a balsamic glaze. But since vinegar isn't strict Paleo, I thought a light marinade would be better since very little of it is actually consumed. As I understand it, most people who eat Paleo regard vinegar as "not legal but fairly inert in moderation". Of course, the act of making a marinade, where most of the resources used to make it get thrown away, isn't exactly Paleo either. I mean, what kind of "caveman" would gather up all the things necessary for a marinade, put his meat in it, then throw away the vast majority of the ingredients as soon as the meat went on the flame? So yeah, I get it. Paleolithic people didn't use refrigerators either, and I'm sure all of us do. But I digress.This is super easy to make and everyone in my family raves about it and rates it up there with the best salmon they've ever had in any restaurant. You can make it with a fillet or a steak but I prefer it with a skin-on fillet.Marinade:1/4 cup balsamic vinegar (just use your favorite one)1/4 cup water2 tsp granulated garlic1 tsp salt1 TBL raw organic honey (you may have to warm it to incorporate it into the marinade)1 TBL liquid smoke (this is smoke-flavored water used in lieu of cooking the fish on a cedar plank on the grill)Mix all the ingredients. Place your fillets in a large Ziploc bag (recipe is sufficient for 2 to 4 pieces of fish). Place marinade in bag with fish, close and refrigerate for about two hours. Do not marinate longer than two hours otherwise the delicate taste of the fish will be compromised.Fire up your grill and grill the fillets gently. I like my salmon pretty rare in the middle. More than seared, but not cooked all the way through. IMHO, if you overcook this recipe, it tastes terrible. I start with the skin side down and flip the fillets three times until the outside has a nice caramel color but the inside is still rare.As you can see at this point, as you pour the used marinade down the drain, very little of it is actually on the fish. The amount of vinegar, honey, and salt that is actually eaten is minimal, making the consumption of these ingredients easily fall within the realm of "moderation".Plate each fillet and serve with some veggies. In this case I sauteed baby bok choy with some diced, uncured bacon. This bacon to be specific. http://cavemanforum.com/diet-and-nutrition/pssst-bacon-lovers-over-here!/ No other seasonings required. Enjoy!