There are loads of ways to cook salmon, but the very best way involves a cast iron pan. Or a smoker. Depending on which expert you ask.
“My favorite way to cook salmon is to sear in a cast iron on the stove,” says fisherman Kinsey Brown, who commercially fishes for wild salmon with her family out of Cordova, Alaska, near Prince William Sound. “For this method, I scrape all the scales off and pat the fillet dry so the skin is super crispy. I love to eat the skin with the fish as it is so full of flavor and vitamins.”
Although that’s her preferred way of preparing salmon, Brown says plenty of other methods also give tasty results.
“Baking wild salmon in the oven is a tried and true method for a delicious meal,” she says. “I often do a sheet pan style meal with a sockeye fillet in the middle surrounded by asparagus. I oil and season the whole pan and then top with lemons and bake at 380°F for 30 minutes.”
Use a Smoker
“There are so many ways to prepare salmon, but one of my favorites is candied smoked salmon,” says Hannah Heimbuch, a third-generation commercial fisherman who harvests wild Alaska salmon in the North Pacific.
“A few times a year, we thaw frozen fillets to cut and brine in sugar and salt for the smoker—it’s a simple process, but the results are incredible,” she says. “That smoky flavor complements the natural richness of wild Alaska salmon and makes this lovely sweet and salty protein snack that you can make fresh or pull from the freezer all year long.”
Heimbuch adds that there’s no bad way to prepare salmon. She likes to grill salmon patties made of leftover salmon or small pieces, for example. “Pan-searing, baking, or poaching salmon fillets are also great and really adaptable as a protein that can complement many different flavors and diet preferences.”
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What Doesn’t Work: The Dishwasher
Although you can get a tasty piece of salmon on the stove or in the oven, Brown recommends avoiding the dishwasher.
“A few years ago, there was a funny trend about ‘dishwasher salmon,’ where people poached salmon in a dishwasher. I wouldn’t recommend this!” says Brown.
“Other than that, wild salmon is a very versatile and flavor-packed meat that can replace many red meat items in the center of the plate. It can go anywhere—on the grill, in pasta, on a salad cold, in a sandwich, or just over rice.”
How To Cook Frozen Salmon
You can make tasty salmon even if frozen, though Brown suggests thawing it first.
“Frozen can sometimes even be better quality than fresh as the fillet hasn’t been handled in a fragile state as much,” says Brown, who says to snip the edge of the vacuum seal to allow the fish to breathe as it thaws.
“This step is important and will prevent bacteria from forming inside the seal while thawing,” Brown adds. “You can either thaw fish overnight in the fridge or a bowl of cool water in the sink the day of. Frozen fish may need a coating of olive oil to help rehydrate while baking.”
Heimbuch says frozen salmon can be particularly easy, even if you don’t want to thaw it.
“Cooking Alaska salmon from frozen is so convenient and much simpler than you think because you don’t even have to thaw it,” she says. “You can cook it directly from frozen without compromising quality to keep that same tender, flakey texture and rich flavor. If cooking directly from frozen, add a few minutes to the cooking time and experiment with a lower heat to ensure even cooking.” Cooking it low and slow is key to cooking it all the way through.
The size of the piece of salmon you’re using will have an impact on how it cooks. Smaller fillets take less time than larger ones.
“You can always flake off a small piece with a fork to see if it is done to your liking,” Brown says. “Fishermen are known for liking their fish just done and juicy. Cooking salmon in parchment paper and on low heat will help evenly cook fish without becoming dry.”
