Mastering the Art of Cooking Delicious Chinook Salmon

Chinook salmon, also known as king salmon, is one of the most prized fish in the Pacific Northwest. Its rich, fatty flesh has a distinctive flavor and velvety texture that sets it apart from other salmon varieties. When cooked properly, chinook salmon makes for an incredible meal. However, cooking this premium fish can be intimidating for home cooks.

In this guide, I’ll share my best tips and techniques for cooking moist, flakey chinook salmon fillets at home. With a little practice, you’ll be able to master cooking chinook salmon and serve up restaurant-quality dishes. Let’s get started!

Pan-Searing Chinook Salmon

One of the quickest and easiest ways to prepare chinook salmon is to pan-sear it. This cooking method yields a crisp browned exterior while keeping the inside tender and juicy.

Start by patting the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Add just enough olive oil or butter to coat the pan and heat the pan over medium-high heat.

Put the fillets in the pan skin-side down once the oil is shimmering. Sear for 4-5 minutes until the skin is crispy and golden brown. Turn the fillets over and sear the other side for two to three minutes, or until the middle is medium-rare. Be careful not to overcook the fish.

Remove the pan-seared salmon from the heat Optionally, you can drizzle the fillets with fresh lemon juice and chopped herbs like dill or parsley before serving.

Baking Chinook Salmon

Baking is a fuss-free way to cook chinook salmon to buttery, tender perfection It delivers even results every time.

Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease it. Place the salmon fillets skin-side down on the prepared baking sheet.

Brush the salmon all over with olive oil or melted butter. Season generously with salt, pepper, garlic powder, paprika, and any other spices you enjoy.

Bake for 10-12 minutes until the salmon is just cooked through and flakes easily with a fork. For a broiled finish, switch your oven to broil for the last 2-3 minutes to brown the top.

Garnish with lemon wedges and fresh herbs before serving the baked salmon.

Grilling Chinook Salmon

Grilling is a fantastic way to infuse chinook salmon with delicious smoky barbecue flavor. There are a few tricks for preventing the fish from sticking:

• Oil the grill grates thoroughly before cooking. Use a high-smoke point oil like avocado or peanut.

• Allow the grill to preheat completely. Grill over direct medium heat.

• Pat salmon fillets very dry before grilling. Wet fish tends to stick.

• Only flip the fish once during cooking. Frequent flipping can make it fall apart.

• Use a thin metal spatula to gently flip the fillets. A fish spatula works best.

• Watch closely to prevent overcooking. Chinook salmon only needs a few minutes per side.

For added flavor, try brushing the salmon with barbecue sauce or a brown sugar glaze during the last few minutes of grilling.

Cooking Chinook Salmon on the Stovetop

You can also poach or simmer chinook salmon right on the stovetop. This gentle cooking method keeps the fish extra moist and tender.

Heat up enough liquid like wine, broth, or water to submerge the fillets in a large skillet. Add aromatics like lemon slices, garlic, onions, or herbs. Bring to a bare simmer – small bubbles should just start to break the surface.

Gently lower the salmon fillets into the poaching liquid. Cook for 5-7 minutes, spooning the liquid over the fish occasionally. Turn off the heat once the salmon is just cooked through and opaque.

Cooking Chinook Salmon en Papillote

Cooking en papillote, or in parchment paper, is a quick and healthy way to prepare chinook salmon. The paper pouches seal in moisture and flavor perfectly.

Cut out a large heart-shaped piece of parchment paper. Place the salmon in the center and top with sliced lemons, vegetables, fresh herbs, butter, and seasonings.

Fold the pouch loosely to seal it while leaving room for steam to circulate. Bake at 400°F for 12-18 minutes depending on thickness.

The salmon and veggies will steam gently inside the pouch and absorb all the flavors. Use caution when opening the hot pouch to release the aroma.

Easy Foil-Baked Chinook Salmon

Forhassle-free salmon with fantastic results, try foil baking. Simply wrap seasoned salmon fillets in foil pouches with pats of butter or oil.

Bake at 400°F for 15-20 minutes until the fish is cooked through and tender. Unwrap the foil to let the steam escape before serving. The salmon flakes apart easily after foil baking.

Pairing Chinook Salmon with Sauces and Sides

A rich sauce, glaze, or salsa helps balance the fattiness of chinook salmon. Creamy dill sauce, chimichurri, mango salsa, and brown butter are all excellent choices.

For sides, opt for bright, acidic flavors. Lemon roasted potatoes, grilled asparagus, quinoa salad, and wild rice pilaf make perfect pairings.

Storing and Reheating Leftover Chinook Salmon

To store leftover cooked chinook salmon, allow it to cool completely then transfer to an airtight container. Keep refrigerated for up to 3 days.

Gently reheat leftovers in the microwave or oven until warmed through. Flake the salmon and add to pastas, salads, tacos, pizzas, and more for easy meals.

Freezing is another great option for preserving cooked salmon for 2-3 months. Thaw in the fridge before reheating.

Safety Tips for Preparing Raw Chinook Salmon

You can enjoy chinook salmon raw in poke bowls, sushi, ceviche, and tartare. However, it’s essential to take safety precautions:

• Purchase sushi-grade salmon from a trusted supplier, properly frozen to kill parasites.

• Thoroughly wash hands, prep tools, cutting boards, and surfaces after handling raw salmon.

• Only thaw salmon in the fridge, never left out at room temperature.

• Marinate raw salmon in citrus for minimal time to avoid “cooking” it.

• Consume raw salmon immediately after preparing it for maximum freshness and flavor.

Grilling Perfect Chinook Salmon Fillets

Follow these tips for flawlessly grilled chinook salmon every time:

• Pat fillets very dry before grilling to prevent sticking.

• Brush the grill grates and fish with high-heat oil like avocado or grapeseed.

• Grill over direct medium heat. Sear skin-side down first.

• Resist flipping frequently. Only flip once halfway through cooking.

• Use a thin spatula to gently flip each fillet. Handle with care.

• Remove from grill once opaque and flakes easily with a fork.

Complementary Seasonings and Marinades

Chinook salmon boasts a rich natural flavor that takes well to many seasonings and marinades. Consider:

• Fresh lemon, garlic, thyme, dill, parsley, salt, and pepper

• Soy sauce, sesame oil, ginger, and honey

• Olive oil, dijon, and herbs de provence

• Chili powder, cumin, lime juice, and cilantro

Experiment with wet and dry rubs, spices, herbs, citrus, and oils to find your favorite flavor combinations.

Essential Tools for Cooking Chinook Salmon

Having the right tools makes cooking chinook salmon much easier:

• Nonstick skillet for pan-searing

• Fish spatula for gentle flipping and serving

• Instant-read thermometer to check doneness

• Parchment paper or aluminum foil for oven baking

• Basting brush for glazes and sauces

• Sharp knife for easily slicing through the tender salmon