Fort Peck gave you a king. Here’s what to do with it before the buzz wears off.

Snagging season at Fort Peck means one thing: Montana’s Chinook salmon — the 20-pound kind…stacking up in the bays and boat ramps at the dam end, and a shoreline full of anglers hoping today is their day. If it was, you now own a pound or a lot more of one of the best-eating fish in the state, and you need a plan that doesn’t involve a smoker and three days!

Twenty minutes. Chili-rubbed salmon, seared hard in a skillet, flaked into warm tortillas with a cool, creamy slaw and a squeeze of lime. Snag to supper, same afternoon.

(Store-bought fillets work exactly as well. We won’t tell.)