Copper River salmon is one of the most prized varieties of salmon in the world. Hailing from the pristine waters of Alaska, this salmon is renowned for its deep orange-red color, rich flavor, and incredibly tender and buttery texture.
As a seafood lover, I always look forward to Copper River salmon season in the late spring and early summer. Over the years, I’ve experimented with different techniques to cook this premium salmon perfectly so it turns out moist, flaky and bursting with flavor every time.
In this detailed guide, I’ll share all my tips and tricks for preparing fabulous Copper River salmon recipes at home. Whether you want to bake, grill, pan sear or poach your salmon, these simple methods will help you cook this special salmon like a pro.
Choosing the Best Copper River Salmon
To enjoy Copper River salmon at its peak freshness and flavor, it’s best to source it directly from Alaska during the active fishing season. I recommend purchasing freshly caught salmon online from trusted vendors like Alaska Salmon Company.
When buying Copper River salmon fillets at the store or fish market, pick thick, firm fillets with bright red-orange flesh and good marbling of fat. Avoid any fishy or overly strong smells. For the best texture, opt for fresh salmon instead of previously frozen.
Proper storage is also key to quality. Keep fresh Copper River salmon well-chilled and cook within 2-3 days of purchasing
Preparing Raw Copper River Salmon for Cooking
With premium salmon like Copper River, perfect preparation helps bring out the sublime flavors and textures. Here are my tips for prepping raw salmon fillets before cooking:
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Rinse the salmon under cold water and pat very dry with paper towels, Drying it well prevents splattering during cooking,
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Lightly season the salmon all over with salt at least 20 minutes before cooking. Kosher or sea salt enhances the flavor.
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Brush both sides with olive oil. This helps the fish brown beautifully and not stick.
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Sprinkle on any other seasonings like black pepper, fresh herbs or citrus zest.
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Bring to room temperature before cooking so it cooks evenly.
How to Cook Copper River Salmon to Perfection
Copper River salmon is delicious prepared by baking, pan searing, grilling, poaching and more. Here are my foolproof methods to cook it perfectly every time:
Bake Salmon in the Oven
Baking is one of the easiest ways to prepare moist, flaky salmon with minimal fuss.
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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Place salmon skin-side down on the sheet. Brush with oil and season.
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Bake 12-15 minutes until just opaque throughout.
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Broil 2-3 minutes at the end to crispen the skin.
Pan Sear Salmon on the Stovetop
Pan searing salmon results in a beautifully crispy exterior while keeping the inside tender and juicy.
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Heat olive oil in a nonstick skillet over medium-high heat.
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When oil shimmers, add salmon fillets skin-side down. Cook 4 minutes.
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Flip and cook 2 more minutes until medium rare in the center.
Grill Salmon for Delicious Char and Smoke
Grilling imparts wonderful smoky flavor to the salmon. Go slowly over moderate heat.
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Oil the grill grates and preheat grill to medium heat.
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Place fillets skin-side down. Close lid and grill 4 minutes.
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Carefully flip with a spatula and grill just 2 more minutes.
Poach Salmon for Delicate Texture
Poaching gently cooks the salmon in simmering liquid, resulting in a silky texture.
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Simmer flavorful poaching liquid like wine, broth or water with herbs.
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Gently slide in salmon fillets and poach 4-5 minutes.
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Turn off heat and let sit 5 more minutes.
Air Fry Crispy Salmon with Less Oil
Air frying is my new favorite! It makes the salmon skin ultra crispy without loads of oil.
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Pat fillets very dry and brush lightly with oil.
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Air fry at 380°F for 8-10 minutes, flipping halfway through.
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Brush with glaze or teriyaki sauce last 2 minutes if desired.
Oven-Bake Salmon Burgers
Transform leftover cooked salmon into delicious salmon burgers!
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Flake cooked salmon into a bowl and mix with eggs, breadcrumbs, spices.
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Form into patties and pan fry in olive oil for flavorful salmon burgers.
Handy Tips for Perfectly Cooked Salmon
Avoid overcooking your prized Copper River salmon with these helpful tips:
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Check for doneness early and often. Salmon overcooks quickly.
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Look for opaque, buttery flesh that flakes easily. It should not be dry or tough.
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An instant-read thermometer should read 125°F for medium rare doneness.
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Salmon should still look moist and glistening when done, not dull.
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Let salmon rest after cooking as it will continue cooking off heat.
Simple and Delicious Ways to Serve Copper River Salmon
The incredible rich flavor of Copper River salmon really shines when you keep the accompaniments simple. Here are some of my favorite pairings:
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Rice pilaf or roasted petite potatoes
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Sauteed greens like spinach or asparagus
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Tossed salad with vinaigrette
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Sauteed cherry tomatoes and fresh basil
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Lemony couscous or orzo
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Pan sauce with white wine, lemon and capers
A quick drizzle of extra virgin olive oil and sprinkle of fresh herbs is also all you need to let the salmon star!
Storing and Freezing Leftover Salmon
Cooked Copper River salmon will keep for 2-3 days chilled in an airtight container. To freeze, wrap tightly in plastic wrap and foil and use within 2 months. Thaw frozen salmon overnight in the refrigerator before using.
Cooking Copper River Salmon Has Never Been Easier
With the right techniques, Copper River salmon comes out moist, flaky and absolutely delicious every time. Sourcing high-quality salmon at peak freshness and avoiding overcooking are key.
Experiment with baking, pan searing, grilling and poaching to find your favorite preparation methods. Serve simply with fresh herbs and let the amazing rich flavor shine through. Enjoy this special wild salmon at its very best!
Copper River Salmon with maitake mushrooms, sea beans, tentsuyu broth and shiso tempura
Executive Chef John Sundstrom | Lark
Serves: 4
Ingredients:
- 4-6oz Copper River salmon filets
- 1 tbsp. Butter
- 1 tsp. Olive oil
- Kosher or sea salt
- Fresh ground pepper
Directions:
Heat a medium-sized saute pan, add oil, add salmon skin side down until golden and crispy, turn over, then place entire pan in a 400-degree oven for 2-4 minutes, drain excess oil from pan, then add butter, as it melts baste top of salmon carefully, cook until salmon is medium rare to medium. Remove from pan, rest 2 minutes before plating.
Ingredients:
- 1 pkg. Honshimeiji mushrooms, trimmed
- 12 each Shiitake mushrooms, trimmed
- 2 each Carrots, peeled, this bias slices
- 1 each Onion, peeled, julienne
- 2 qts Water, cold, filtered
- 1 sheet Kombu seaweed
- 1/4 cup Tamari or low sodium soy
- Sea salt
Directions:
Combine mushrooms, carrots, onions, and kombu in sauce pot, top with cold water, simmer 30 minutes, then steep 30 more minutes off of heat. Season with tamari and salt, strain through fine mesh strainer. Reserve.
To finish broth:
- 4 each Baby turnips, washed and thin sliced on mandoline into profiles
- 10 each Sunchokes, scrubbed, thin sliced on mandoline
- 1/2 cup Seabeans
- 1/2 cup Sugar snap peas
- 1 cup Maitake mushrooms
- 1 pkg. Enoki mushrooms
- 4 each Scallion, thin bias slices
Tempura Shiso
Ingredients:
- 8 each Shiso leaves
- 2 cups Tempura batter
- 1/2 tsp. Kosher salt
- 4 cups Canola oil for frying
Directions:
Heat canola oil in sauce pot to 340 degrees. Dip individual shiso leaves in batter, letting excess drip off, gently lay into hot oil, and fry on each side for 1-2 minutes, or until crispy and light golden, drain on paper towels, lightly salt. Reserve.
To Prepare and Plate Dish:
Spoon hot vegetables and broth into large bowls, gently place cooked salmon filet on top of mixture. Top with tempura shiso leaves. Serve.
Crispy Skin Copper River King with Washington Asparagus Salad, Crème Fraiche
Executive Chef Paul Duncan | Ray’s Boathouse
Twitter, Facebook & Instagram: @Raysboathouse
Serves: 4
Ingredients:
- 4 – 8-oz portions of Copper River King Salmon
- 1/4 cup Canola or Neutral Oil
- Kosher Salt to season
- Large Crystal Sea Salt to finish
Directions:
In a heavy bottom sauté pan add oil and heat over a medium flame. Then pat the salmon dry and season with kosher salt. Sear salmon skin side down, adding gentle pressure (this will allow the skin to get crispy while cooking). Once the skin has a crispy texture turn once and remove from heat.
Asparagus Salad
Ingredients:
- 2 lb. Fresh Washington Asparagus (trimmed into thirds, tips shaved and blanched)
- 1 Ib. English Peas (removed from shell, blanched in salted water)
- 3 TBLS. Diced preserved Lemon and Preserving Liquid
- 3 Breakfast Radishes
- 1 TBLS. Micro Arugula and Sorrel
- 4 TBLS. Crème Fraiche
- 1 sprig Fresh Tarragon (stripped and chopped)
Directions:
Wash and dry the asparagus, and then cut half of the asparagus into thirds. Reserve the third for blanching. Next shave the other half of the asparagus on a Mandolin Slicer lengthwise, until the asparagus is very thin. Then blanch the asparagus thirds in salted boiling water for 30 seconds. Then shock in ice water.
Radishes
Shave radish on Mandolin Slicer, until it’s as thin as the asparagus.
English Peas
Clean and remove English peas from pod and blanch in salted boiling water for 20 seconds. Then shock in ice water. Drain asparagus and English peas and allow to dry thoroughly in refrigerator. Preserve all ingredients separately, until plating.
Crème Fraiche
Ingredients:
- 3 cups Heavy Cream
- 6 TBLS. Buttermilk
Directions:
Combine the cream and buttermilk in a plastic container. Then cover with plastic film wrap and let sit at room temperature (70-degrees) for 10 to 24 hours or until the mixture thickens to a spreadable viscosity. Then mix again and cover.
Preserved Lemons
Ingredients:
- 8 Lemons (peeled, seeded, diced small)
- 2 TBLS. Granulated Sugar
- 1 TBLS. Kosher Salt
- 1/2 cup Honey
- 10 sprigs Fresh Thyme
Directions:
Add all ingredients into a stainless mixing bowl and toss to combine. Once all ingredients are evenly combined place into vacuum seal bag and seal (zip lock bags may be used as an alternative, but seal so no air gets inside). Place in refrigerator for at least 48 hours. During that period, a syrup will form, which will be used as the dressing for the asparagus salad.
To Prepare the Dish: After the salmon is seared with a crispy skin at an internal temperature between 120 to 125-degrees, allow the fish to rest briefly while preparing the salad. In a stainless mixing bowl, add shaved asparagus, blanched asparagus, shaved radish, diced and preserved lemon, English peas, kosher salt and a drizzle of the syrup from the preserved lemons. Toss the salad items together to combine.
To Plate:
Using the back of a spoon, spread 1 tablespoon of crème fraiche evenly on to the plate. Then place the tossed salad ingredients on the crème fraiche. Add additional preserved lemon and finish with a pinch of each type of micro green for color. Place the seared fish skin side down and finish with sea salt to taste. Finish with trimmings of fresh baby dill and serve.
Alaska Copper River Sockeye Salmon Cooking Demonstration | Market District
FAQ
FAQ
What’s the best way to cook copper river salmon?
- Preheat oven to 275.
- Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
- Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
What is so special about copper river salmon?
Why does copper river salmon taste different?
The Copper River is long, cold, and powerful. This arduous upstream swim requires enormous exertion, and the salmon have to rely on huge reserves of built-up fat for fuel and insulation. This extra high Omega-3 fat content gives the Sockeye its rich, moist, and delicious flavor; as well as outstanding health benefits.
What is the best way to cook salmon through?
- Heat the oven to 275°F.
- Place a salmon fillet in a baking dish. Rub all over with olive oil, and season with salt and pepper.
- Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F (about 30 minutes for a 6-ounce fillet).