How to Cook Delicious Kokanee Salmon

Kokanee salmon are a popular game fish prized by anglers in the Pacific Northwest and beyond Their bright orange flesh and rich flavor make them an excellent eating fish Here is a guide on how to cook kokanee salmon to bring out their best qualities.

What are Kokanee Salmon?

• Kokanee salmon are a small, freshwater version of sockeye salmon. They are native to lakes and rivers of the Pacific Northwest.
• Unlike sockeye, kokanee salmon live their entire lifecycle in freshwater. They do not migrate to the ocean like other salmon species.
• Kokanee typically range from 10 to 18 inches long and weigh 0.5 to 3 pounds. They have bright silver bodies with green heads.
• During the spawning season, male kokanee develop a vibrant red coloration and large humped backs. Females turn drab olive green.

How to Handle Fresh Kokanee

• Kokanee have delicate flesh, so it’s best to keep them chilled and cook them soon after catching.
• You can leave the small scales on kokanee. The skins helps hold the flesh together during cooking.
• Fillet larger kokanee (over 14 inches) to yield two petite orange fillets per fish. Leave skin on.
• For smaller kokanee, you can gut and gill them and cook them whole. Remove head if desired.
• “Butterflying” kokanee opens up more surface area for smoking. Also makes for attractive presentation.

Best Cooking Methods for Kokanee

• Grilling: Excellent for small, whole gilled and gutted kokanee. Cook over direct medium heat for 4-5 minutes per side.

• Pan-frying Great way to cook kokanee fillets Use medium-high heat and cook fillets skin-side down first

• Baking: Arrange fillets or butterflied kokanee on sheet pan and bake at 400°F until opaque and flaky.

• Broiling: For thicker fillets, broil 4-6 inches from heat for 5-8 minutes per side.

• Smoking: Butterflied or whole kokanee take on delicious smoky flavor when smoked for 2-4 hours.

• Poaching: Gently poach fillets in broth or white wine just until cooked through.

Seasonings and Sauces for Kokanee

• Lemon, lime, orange: Kokanee pair well with bright citrus flavors. Stuff whole fish with citrus wedges.

• Fresh herbs: Dill, parsley, chives add freshness. Chopped herbs are great mixed into compound butters.

• Spices Salt pepper garlic, onions, paprika all complement kokanee. Dry rubs work well.

• Sweet flavors: Brown sugar, maple syrup, honey lend a touch of sweetness when cooking.

• Soy sauce, teriyaki: Salty, umami soy sauce-based glazes or marinades work very nicely.

• Butters: Garlic herb butter, chili lime butter, lemon dill butter are all excellent finishes.

Simple Kokanee Salmon Recipes

Grilled Kokanee with Lemon-Dill Butter

Ingredients:

• 4 whole gutted kokanee (10-14 inches each)
• 2 tbsp olive oil
• Salt and pepper
• 4 tbsp lemon-dill compound butter

Instructions:

1. Rinse kokanee and pat dry with paper towels. Brush evenly with olive oil and season with salt and pepper.
2. Grill over direct medium heat for 4-5 minutes per side until cooked through.
3. Top each grilled fish with a tablespoon of lemon-dill butter. Serve with rice and veggies.

Pan-Seared Kokanee with Orange Glaze

Ingredients:

• 4 (5-6 oz) kokanee fillets, skin-on
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 orange
• 2 tbsp honey
• 2 tbsp butter
• Chopped parsley

Instructions:

1. Pat kokanee fillets dry with paper towels. Season with salt and pepper.
2. Heat 1 tbsp oil in skillet over medium-high heat. Cook fillets skin-side down for 2-3 minutes until browned. Flip and cook 2 minutes more.
3. Make glaze by heating garlic in 1 tbsp oil. Add orange juice and honey. Simmer until reduced by half. Swirl in butter.
4. Plate fillets and spoon glaze over the top. Garnish with parsley.

Key Tips for Cooking Kokanee Salmon

• Kokanee have delicate flesh. Avoid overcooking as it makes the texture dry and mealy.
• Brining for 30 minutes helps keep kokanee moist when cooking. Use a basic salt-sugar brine.
• Cook kokanee to an internal temperature of 145°F. The flesh will be opaque and flake easily.
• Let kokanee rest for 5-10 minutes after cooking. This allows juices to reabsorb for maximum moisture.
• Kokanee pair excellently with seasonal veggies like asparagus, green beans, sweet corn, etc.
• A squeeze of lemon or lime juice right before serving helps brighten the rich salmon flavor.

With their bright color and rich flavor, kokanee salmon make a delicious meal right from the lake. Try some of these cooking methods and seasoning combinations to enjoy tasty kokanee on your table. Tight lines!

Yes, kokanee salmon are generally considered good to eat. They are a landlocked form of sockeye salmon and have a similar, succulent red flesh. Many anglers describe them as having a richer flavor than trout but softer than other salmon.