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How to Cook Copper River Salmon

Updated: Feb 29


Cooking Copper River salmon might seem intimidating, but don't be discouraged from introducing it to your kitchen! Once you become familiar with the process, it can become your preferred form of "fast food."

 

Follow these instructions for a quick, healthy Copper River salmon meal with methods that ensure your wild Alaskan salmon stays moist. These straightforward steps are perfect for trying out our uncomplicated Copper River salmon recipes and will inspire you to include Copper River salmon in your weekly meal rotation.


Sautéed & Pan-Seared

1 Coat both sides of the Copper River salmon with oil or butter.

2 Season the Copper River salmon to your liking.

3 Heat a pan over medium-high heat.

4 Cook each side for 3-4 minutes.

 

Roasting and Broiling

1 Preheat the oven to 450°F.

2 Brush both sides of the Copper River salmon with oil or butter.

3 Season the Copper River salmon as desired.

4 Cook for 8-10 minutes.

 

Poaching

1 Simmer water in a large pan.

2 Turn off the heat and add the Copper River salmon skin side down.

3 Ensure the liquid completely covers the fish.

4 Cover the pan tightly and return to a light simmer.

5 Cook for 4-6 minutes.

 

Grilling

1 Marinate or season the Copper River salmon (salt only is a favorite!).

2 Clean and preheat the grill to medium heat (about 400 degrees F).

3 Oil the skin side of the Copper River salmon and place it skin side down on the grill. You can also use a grill pan or tin foil.

Grill for about 8 minutes or until white fat marbles out of the Copper River salmon. For Prince William Sound halibut, grill until it is opaque all the way through.

 

Perfect Pairings

The rich flavors of Copper River salmon pair beautifully with dry red and white wines with fruity notes such as Pinot Noir and Cabernet sauvignon. Alternatively, pair it with hoppy beers like IPAs and pilsners.

 

Friendly Flavors

Herbs: Cilantro, dill, parsley, rosemary, thyme

Aromatics: Garlic, green onions, shallots, tender green herbs

Complements: Avocado, cucumbers, citrus, miso, mustard, ginger

 

When finished, Copper River salmon flesh should be opaque and separate easily with a fork.

 

  

Good to Know STORY

 

Copper River salmon, known for its exceptional flavor and vibrant hue, originates from the challenging currents of the Copper River in Alaska, USA.

 

The name encompasses various species such as king (Chinook), sockeye (red), and coho (silver) salmon, each possessing distinct taste profiles. Renowned for their demanding upstream journey to spawn, these salmon accumulate substantial fat stores, enhancing their rich flavor.

 

The cold and pristine waters of the Copper River contribute to the unique characteristics of the salmon, reflected in their taste and texture. The salmon season spans from mid-May to September, with different species arriving at varying times.

 

The fish's high omega-3 content, nutritional richness, and versatility in cooking methods make it a sought-after delicacy. Beyond its culinary appeal, Copper River salmon holds cultural significance for Alaskan indigenous communities and contributes significantly to the region's economy.

 

Managed through stringent sustainability practices, the annual salmon run is carefully overseen to ensure the long-term health of the salmon population and their surrounding ecosystem. Whether appreciated for its culinary excellence or cultural importance, Copper River salmon offers a unique and delectable experience reflective of its Alaskan heritage.

 

 

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, wild Alaskan black cod (sablefish), and more.

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