How to Cook Delicious Copper River Salmon Like a Pro

One of the most sought-after types of salmon in the world is the Copper River salmon. These wild salmon are from the Gulf of Alaska and are famous for having rich, omega-3-rich flesh that tastes and feels great.

As a seafood lover and home cook, I’m always looking for ways to prepare this premium fish perfectly. Through trial and error over the years, I’ve learned some foolproof techniques to cook Copper River salmon so it turns out tender, moist and full of flavor every time.

In this article, I’ll share all my best tips and tricks for making this Alaska salmon shine, whether you want to bake, grill, poach or pan sear it With the right prep and cooking methods, even salmon novices can master cooking this iconic fish Read on to become a Copper River salmon pro!

Getting the Best Copper River Salmon

Wild Copper River salmon is only available for a limited time each year, during an annual run from May to September. This gives the flesh a deeper orange-red color and richer taste compared to standard farmed salmon.

To enjoy it when it’s freshest, look for whole Copper River salmon from Alaska in late spring through early fall I recommend purchasing it directly from a trusted source like Alaska Salmon Company that ships the fish chilled overnight

When you buy fresh Copper River salmon fillets, pick ones with firm, shiny flesh and few gaps between the flakes. Make sure they don’t have an overly “fishy” smell. For the best texture, avoid pre-frozen fillets.

Once they are fully thawed, Copper River salmon fillets can be kept in the fridge for two to three days. But I try to cook mine the same day I buy it!

Prepping Raw Copper River Salmon

Proper preparation is key to drawing out the maximum flavor and moisture from your Copper River salmon. Here are my top tips:

• Rinse fillets under cold water and pat dry thoroughly with paper towels. Removing the surface moisture prevents splattering when cooking.

• Lightly salt the flesh at least 20 minutes before cooking. A sprinkle of kosher salt enhances the flavor.

• Brush both sides with olive oil. This helps the fish brown beautifully and prevents sticking.

• Season simply with just salt, pepper and lemon. You want the salmon flavor to shine.

• Bring to room temperature before cooking for even cooking.

How to Cook Copper River Salmon Perfectly Every Time

Now let’s get to the fun part – actually cooking this amazing salmon! Here are my go-to methods for flawless Copper River salmon every time:

Pan-Seared

Pan searing on the stovetop is my favorite way to cook Copper River fillets – it takes minutes and you get that crispy skin!

• Use a heavy nonstick skillet and heat olive oil over medium high heat.

• When the oil shimmers, place the fillets skin-side down. Cook for 4 minutes until the skin is crispy and golden brown.

• Flip and cook the other side for just 2 more minutes.

• Take off heat when still slightly translucent in the center. It will finish cooking off heat.

Baked

For easy salmon dinners, baking is foolproof. The fish gently steams in its own moisture for tender, flaky texture.

• Preheat oven to 400°F. Line a baking sheet with parchment.

• Place oiled and seasoned fillets skin-side down on the sheet.

• Bake 12-15 minutes until opaque throughout but still moist.

• Broil 2-3 minutes at the end for crispy skin.

Poached

Poaching is a healthy cooking method that yields incredibly silky, delicate salmon.

• Simmer seasoned water or broth with garlic, lemon, herbs.

• Gently slide in the fillets and poach 4-5 minutes.

• Turn off heat and let sit in the liquid 5 more minutes.

Grilled

Grilling salmon infuses it with delicious smoky char flavor. The key is grilling it gently over moderate heat.

• Oil the grill grates and preheat to medium heat.

• Place fillets skin-side down. Close lid and grill 4 minutes.

• Flip carefully using a thin metal spatula. Grill just 2 more minutes.

• Transfer to a platter and tent with foil to rest.

Air Fried

My latest obsession is air frying salmon – it gets ultra crispy skin with less oil than pan frying.

• Pat fillets very dry and rub with a little oil.

• Air fry at 380°F for 8-10 minutes, flipping halfway.

• Brush with glaze or teriyaki last 2 minutes if desired.

Salmon Burgers

Leftover cooked salmon makes killer salmon burgers! Just fold cooked, flaked salmon with spices and binders like eggs, breadcrumbs or mayo. Shape into patties and pan fry in olive oil for crispy, flavor packed salmon burgers.

Doneness Tips for Perfect Salmon

Cooking your prized Copper River salmon properly is all about avoiding overcooking. Here are visual cues for perfect doneness:

• The flesh should flake easily and look moist, not dry or flaky.

• Opaque and buttery looking in the center when cooked, not translucent.

• Use an instant read thermometer – aim for 125°F for medium rare.

• The salmon is done when it’s still glistening and supple, not tough.

Always take it off the heat just before it’s fully cooked through, as it will continue cooking. Undercooking slightly helps prevent dry salmon.

Simple Serving Suggestions

A flawlessly cooked piece of Copper River salmon needs little else to shine as the star of the plate. Keep side dishes and sauces simple to highlight its glorious flavor.

• Rice pilaf or roasted new potatoes

• Sauteed spinach or asparagus

• Lemony couscous or orzo

• Green salad with vinaigrette

• Grilled vegetables like zucchini and eggplant

• Quick pan sauce with white wine, lemon and capers

Storing and Freezing Leftovers

Copper River salmon leftovers keep well for 2-3 days chilled and are great in salads, sandwiches, pasta and more. Store in an airtight container and refrigerate.

You can also wrap portions tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator before using.

Final Thoughts