How to Cook Kokanee Salmon: A Complete Guide

Kokanee salmon are a popular game fish for anglers in the Pacific Northwest. Their bright orange flesh and mild flavor make them an excellent table fare. While they are closely related to sockeye salmon, kokanee are smaller in size and thrive in freshwater lakes and reservoirs.

As an avid angler and home cook, I’ve enjoyed kokanee salmon for years. Over time, I’ve discovered the best techniques for preparing these fish. Here, I’ll tell you everything I know about how to cook kokanee salmon.

A Brief Overview of Kokanee Salmon

Before we dive into cooking methods, let’s cover some kokanee salmon basics:

• Kokanee salmon are a landlocked version of sockeye salmon They live their entire lifecycle in freshwater lakes and don’t migrate to the ocean like other salmon species,

• Native to the Pacific Northwest and California, they have been introduced to lakes and reservoirs across North America.

• Kokanee typically range from 10 to 18 inches long and weigh 0,5 to 3 pounds

• Their flesh ranges from deep pink to bright orange in color. It has a moderately high oil content, giving it a richer flavor compared to lean trout.

• Kokanee salmon are prized by anglers for their fighting spirit. They make long runs on light tackle.

• Spawning kokanee develop a pronounced hook jaw. At this stage their flesh quality declines so it’s best to release them.

• Kokanee have a moderate mercury level. Pregnant women and children should limit consumption to no more than 2 meals per month.

Preparing Kokanee for Cooking

Before cooking kokanee, you’ll need to clean the fish. Here are the main steps:

• Using a sharp knife, slice along the belly and remove all internal organs.

• Rinse the body cavity well under cold running water.

• Remove any remaining blood along the backbone with your finger or paper towels.

• Cut off the head just behind the gills.

• For whole fish or thick fillets, score the skin with 3-4 shallow cuts along each side. This prevents curling during cooking.

• For pan-frying or grilling, leave the skin on fillets for protection. It peels off easily after cooking.

• Pat the fish dry with paper towels before seasoning or breading.

Simple Ways to Cook Kokanee Salmon

Here are my favorite cooking methods for kokanee salmon:

1. Grilled

The high heat of the grill seals in moisture and gives the fillets a delicious char. Brush with oil or melted butter and season with salt, pepper, herbs or spice rubs. Grill skin-on fillets for 3-5 minutes per side.

2. Pan-fried

Pan frying is ideal for cooking smaller kokanee fillets. Use a hot cast iron or nonstick skillet with olive oil or butter. Cook skin-on fillets for 2-3 minutes per side until opaque and flaky.

3. Baked

Baking is a hands-off approach for cooking kokanee fillets or whole fish. Brush with oil and bake at 400°F for 10-15 minutes depending on thickness. Internal temperature should reach 145°F.

4. Poached

Gently poaching the fillets in simmering liquid keeps them moist. Try poaching in broth, wine or a court bouillon. Cook for 3-5 minutes until opaque.

5. Smoked

Smoking infuses delicious flavor into the salmon’s rich flesh. Hot smoke for 2+ hours at 180-220°F or cold smoke for 6-12 hours below 100°F.

6. Canned

Pressure canning cooked kokanee fillets or chunks creates a shelf-stable product that’s perfect for salmon salads, patties, and chowders.

Creative Kokanee Salmon Recipes

Beyond the basics, try these tasty recipes:

• Kokanee ceviche – “Cook” raw kokanee in lime juice and toss with chili peppers, tomato, onion, cilantro.

• Kokanee burgers – Make salmon patties with cooked flaked fish, breadcrumbs, egg, herbs and spices.

• Kokanee fish tacos – Grill or broil kokanee and serve in soft tortillas with cabbage, pico de gallo and tangy white sauce.

• Kokanee hash – Pan fry kokanee with potatoes, bell pepper, onion and seasonings. Top with a fried egg.

• Kokanee dip – Blend cooked kokanee with cream cheese, lemon juice, herbs and spices. Serve with crackers or veggies.

• Smoked kokanee salad – Toss smoked chunks with greens, dried cranberries, pecans, and vinaigrette.

• Kokanee chowder – Make a creamy salmon chowder with chunks of kokanee, potatoes, onion, corn and seasonings.

• Kokanee sushi rolls – Use cooked kokanee in place of raw fish to create homemade sushi rolls.

Storing Leftover Kokanee Salmon

Kokanee salmon keeps well in the refrigerator or freezer:

• Store cooked kokanee fillets in an airtight container for up to 3 days.

• Freeze cooked fillets up to 3 months. Wrap individually in plastic wrap or vacuum seal.

• Raw kokanee fillets can be frozen for 6-9 months. Glaze with water to prevent freezer burn.

Kokanee salmon is a delicious fish that every angler should eat. Filleting and preparing the fish is quick and easy. Kokanee cooks well using a variety of simple methods like grilling, pan frying, and smoking. Get creative with marinades, rubs and global flavor profiles. Enjoy this tasty fish on its own or incorporated into appetizers, main courses and sides. With proper storage, leftovers will keep for several days in the fridge or months in the freezer.