Copper River Salmon: 6 Simple Ways to Cook the World’s Finest Salmon
Discover six easy ways to prepare Copper River salmon—a seasonal Alaskan delicacy rich in omega-3s and flavor. From pan-searing to cedar planking, this guide simplifies gourmet seafood for home cooks.
Equipment
- 1 Cast-iron skillet For pan-searing
- 1 Baking sheet For oven baking
- 1 Grill For grilling & cedar plank method
- 1 Cedar plank Soak 1 hour before use
- 1 Parchment paper For en papillote method
- 1 Fish tweezers/pliers For removing pin bones
Ingredients
- 2 lbs Copper River salmon Skin on; vibrant red flesh
- 2 tbsp Extra virgin olive oil Substitute: avocado oil for high heat
- 3 cloves Garlic Minced; or 1 tsp garlic powder
- 1 Lemon Thinly sliced or 2 tbsp juice
- 2 tbsp Fresh dill Chopped; or 1 tbsp dried dill
- 1 tbsp Unsalted butter Substitute: ghee or extra olive oil
- Sea salt To taste
- Black pepper Freshly ground to taste
- 1 tbsp Honey or maple syrup Optional for subtle sweetness
Instructions
Prepare the Salmon
- Pat fillets dry and let rest at room temperature for 15 minutes.
Season Simply
- Brush salmon with olive oil, season with salt and pepper, and apply garlic and dill if using.
Choose Cooking Method
- Pan-Searing: Cast iron, skin-down 4–5 min; flip, cook 2–3 min.
- Oven Baking: 375°F, 12–15 min with lemon & butter.
- Grilling: 4–6 min per side on medium-high grill.
- Broiling: 7–10 min, no flip.
- Cedar Plank: Grill with soaked plank, covered, 12–15 min.
- En Papillote: Bake sealed in parchment at 400°F for 12 min.
Check Doneness
- Aim for internal temp of 125–130°F. Flesh should flake easily.