Alaskan salmon is one of the tastiest and healthiest fish you can eat. This pink-fleshed fish is rich in protein, omega-3 fatty acids, vitamins, and minerals. The good news is salmon is also easy to cook at home. With just a few simple techniques, you can enjoy tender, flaky, flavorful salmon fillets.
In this detailed guide, I’ll walk you through everything you need to know to cook salmon like a pro You’ll learn how to choose the freshest salmon, prep it for cooking, and cook it using various methods like baking, grilling, pan-searing, and more I’ll also share tips to prevent overcooking so your salmon turns out moist and delicious.
Let’s get started!
Choosing Fresh Alaskan Salmon
The first step to cooking great salmon is choosing high-quality fresh fish. Here’s what to look for:
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Wild-caught Alaskan salmon – This salmon from the cold, clean waters of Alaska is considered the best. Farm-raised salmon is typically lower quality.
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Bright colored flesh – The salmon should have a vibrant pink or orange hue. Pale or grayish flesh indicates an older fish.
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Firm texture – The flesh should spring back when pressed gently and not be mushy.
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Clear eyes – Salmon eyes should be clear, not cloudy or sunken. This signals freshness.
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Clean smell – Fresh salmon has a mild, ocean-like smell. Strong “fishy” odors mean the salmon is past its prime.
For maximum freshness, use salmon within 2 days of purchasing. Salmon can be stored in the fridge or frozen for later use.
Preparing Alaskan Salmon for Cooking
Before cooking salmon, it helps to take a few minutes to prep the fish:
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Rinse – Rinse salmon fillets under cold water and pat dry with paper towels. This removes any bloodline or stickiness.
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Portion – If needed, cut the salmon into individual servings. Aim for 4-6 oz portions.
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Remove pin bones – Use tweezers or pliers to pull out any small bones.
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Season – Season the salmon with salt, pepper, herbs, garlic, lemon, etc. Seasonings should suit your cooking method.
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Drizzle with oil – Lightly coat the salmon with olive oil or vegetable oil to prevent sticking.
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Prepare baking sheets or grilling surface – If baking or grilling, lightly oil your baking sheet or grill grates.
That’s all the prep work! Now let’s go over some cooking methods.
How to Bake Salmon
Baking is one of the easiest ways to cook salmon with foolproof results. The dry heat of the oven gently cooks the fish to flaky perfection.
Follow these steps:
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Preheat oven to 400°F.
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Place salmon fillets skin-side down on a lightly oiled baking sheet.
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Brush salmon with oil or melted butter and season as desired.
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Bake for 10-15 minutes, until the thickest part of the salmon flakes easily with a fork.
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Broil for 2-3 minutes at the end for extra browning, if desired.
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Let the salmon rest for 5 minutes before serving.
Baked salmon pairs nicely with roasted vegetables, rice pilaf, or fresh green salads.
How to Grill Salmon to Perfection
Grilling salmon adds wonderful smoky flavors from the charring. Follow these tips:
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Heat grill to medium-high heat, about 400°F.
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Oil the grates to prevent sticking.
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Place salmon fillets skin-side down. Grill for 4 minutes.
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Carefully flip and grill 3-4 minutes more, until salmon flakes easily.
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Move salmon to cooler part of grill if browning too quickly.
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Brush with glaze or sauce during last 2 minutes if desired.
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Let rest 5 minutes before serving.
Grilled salmon is amazing with zucchini, corn on the cob, or potatoes.
Pan-Seared Salmon for a Crispy Crust
Pan-searing is a quick and easy way to cook salmon on the stovetop. It yields a crispy seared crust.
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Pat salmon fillets dry and season with salt and pepper.
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Heat a skillet with olive oil or butter over medium-high heat.
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When the oil shimmers, add the fillets skin-side down.
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Cook 4-5 minutes until deep golden brown.
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Flip carefully and cook the other side 3-4 minutes.
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Baste with garlic-lemon butter for extra flavor.
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Let salmon rest 5 minutes before serving.
Pan-seared salmon is delicious with wilted greens or a fresh citrusy salsa.
How to Poach Salmon for Tenderness
Poaching gently cooks the salmon in simmering liquid, keeping it moist and tender.
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Fill a skillet with water, wine, broth, etc. Add herbs and aromatics.
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Bring the poaching liquid to a bare simmer.
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Lower the salmon fillets into the liquid.
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Poach for 7-10 minutes, until the salmon is opaque and flakes easily.
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Let cool in the poaching liquid for 5 minutes.
Poached salmon makes an elegant topping for salads or whole-grain pilafs.
Tips for Preventing Overcooked Salmon
It’s easy to go from perfectly cooked to overcooked dried-out salmon. Here are some tips:
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Use a meat thermometer – salmon is done at 145°F.
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Don’t overbake or grill for too long. Start checking early.
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Cook thicker fillets on lower heat for a longer time.
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Let salmon rest after cooking; it will continue cooking.
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Add glazes and sauces at the end to prevent burning.
Serving Your Cooked Salmon
Cooked salmon can be served in many ways. Some ideas:
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On top of a fresh salad or cooked greens
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With roasted veggies like brussels sprouts or asparagus
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Over rice, quinoa, farro, or cauliflower rice
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In pasta, tacos, sandwiches, and other main dishes
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On crackers or toast points as an appetizer
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In a poke bowl with rice, veggies, and umami flavors
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On top of a composed salad like a Nicoise
Be sure to add lemon wedges, parsley, dill, capers, or other bright flavors to balance the rich salmon.
Storing Leftover Cooked Salmon
You can keep leftover baked, grilled, or poached salmon in the fridge for up to 3 days. Here are some storage tips:
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Let salmon cool completely before storing it.
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Place salmon in an airtight container or resealable plastic bag.
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Remove any skin before storing, as it speeds up spoilage.
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Pour a bit of the cooking liquid or oil over the salmon to keep it moist.
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Use leftover salmon within 3 days for maximum freshness and flavor.
The cooked salmon works nicely in salads, sandwiches, pasta dishes, and more!
Time to Cook Your Salmon
Essential Cooking Methods for Perfectly Cooked Fillets
A Wild Salmon Box from Wild Alaskan Company contains flash-frozen portions of Sockeye Salmon and Coho Salmon, harvested from responsibly-managed fisheries in Alaska.
Both varieties of salmon are rich in flavor, incredibly flaky, and naturally leaner than farmed Atlantic salmon. These prized qualities may require you to make minor adjustments to how you cook salmon, as the cook time for wild species and recommended doneness are slightly different than what you’re accustomed to.
WAC’s wild salmon cooking guides include step-by-step guidance on timing and techniques that will help you master essential cooking methods, whether you’re baking, broiling, or pan-frying salmon.
Baking is a hands-off way to cook, so it’s a great place to start if you’re new to cooking wild salmon. An essential skill to master for sheet pan meals or for meal prepping, baking is also one of the most versatile cooking methods — you can pair the fillets with a side of vegetables, or bake them and flake them over toast, a salad, or rice.
One of the quickest, simplest ways to prepare sockeye or coho salmon is to put it under the broiler. After about 5 minutes, a perfectly broiled piece of salmon will have picked up some color but will be delicately flaky through the fillet. This method is great for salmon marinated in a sauce or sugar rub, as the marinade will quickly transform under high heat.
Pan-frying wild salmon is a great way to bring out the beautiful contrast in texture that skin-on fillets have to offer. A masterful sear transforms the skin into a crisp, golden layer, leaving the rest of the fillet tender and flaky — a quick but show-stopping way to serve this fish for a weeknight meal.
Sockeye salmon from Alaska is an especially great choice for grilling, whether youre cooking outdoors on a gas grill or indoors on a grill pan. Sockeyss rich flavor makes it perfect for grilling, and the meaty texture gives it a bit more bite compared to leaner types of fish. However, this salmon grilling technique also works well with coho salmon.
This freezer-to-table cooking method works best with tail cuts of wild-caught salmon, which will bake from frozen quicker and more evenly than center-cut portions. Save this technique for recipes that are prepared with a sauce or topping, as these will help the salmon retain moisture and flakiness as it cooks.
One of the best parts of this cooking method is that it’s incredibly fast: a fillet of wild salmon can go from frozen to perfectly seared in about 15 minutes, crispy skin and all. Knowing how to pan-fry salmon from frozen can keep wild-caught seafood on your dinner menu throughout the week, even when you forget to plan ahead or don’t have time to thaw your fish.
Looking for more cooking tips?
The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
FAQ
How to cook Alaska salmon?
- Preheat broiler/oven to medium-high heat (450°F).
- Brush both sides of salmon with oil.
- Place salmon on spray-coated broiling pan or foil-lined baking sheet.
- Cook 10 to 12 minutes.
- Flip only very thick portions.
What is the best cooking method for salmon?
The “best” cooking method for salmon is subjective and depends on personal preferences, but baking and pan-searing are popular and highly recommended methods.
Is it better to cook salmon in the oven or pan?
Pan sear vs bake Both methods word great for salmon and they are both pretty easy to do. Baked salmon requires less hands on time but more time in the oven. Pan seared salmon is crispier and cooks in a shorter time.
Why does Alaskan salmon taste different?
In contrast, wild Alaskan salmon is caught in the clean, cold waters of Alaska, where it feeds on a natural diet of krill, plankton, and small fish, contributing to its rich flavor and superior nutritional profile. This wild environment ensures a cleaner, healthier fish free from chemicals.
How do you cook wild caught salmon?
There are several popular cooking methods for wild caught salmon. Some of the most common methods include grilling, baking, broiling, and pan-searing. Each method offers a slightly different flavor and texture, so feel free to experiment and find your favorite! How do I know when wild caught salmon is cooked properly?
How long does it take to cook Alaska salmon?
With just 10 ingredients and a quick bake in the oven, you’ll have this impressive dish on your dinner table in under 30 minutes! The true flavors of Alaska salmon shine bright in this quick grilled dish with crispy chickpeas. No need to thaw your fish!
How long does it take to cook frozen Alaska salmon?
Cook frozen wild Alaska salmon for a delicious meal in as little as 15 minutes. Quick Tip: Before cooking frozen salmon portions, rinse off any ice glaze under cold water; pat dry with a paper towel. Brightly flavored pesto pairs perfectly with the bold flavors of pan-fried Alaska salmon.
Can you cook Alaska salmon with ice glaze?
Quick Tip: Before cooking frozen salmon portions, rinse off any ice glaze under cold water; pat dry with a paper towel. Brightly flavored pesto pairs perfectly with the bold flavors of pan-fried Alaska salmon. And no need to worry about thawing out the fish – this recipe starts with frozen!
How to cook fresh caught salmon?
If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly. How to prepare a fresh caught salmon? Place a large salmon fillet on the sheet and drizzle it with enough olive oil to lightly coat it.
How do you keep salmon from overcooking?
Avoid overcooking your wild salmon by simply reducing the total cooking time. Allow for carryover cooking: A fillet of salmon continues to cook even after you’ve removed it from a heat source. The hotter the heat source, the more it will continue to cook after you’ve transferred the fillet to a serving plate.