How to Cook Salmon Perfectly—or any fish, baked or grilled

It’s salmon season—Yep! May 22 marks the official opening of the Copper River with a mere 12-hour opener for sockeye (aka red) and Chinook (aka king) salmon at the famous river near Cordova, Alaska. So, what does that mean for you? Well, one the “catch” will help dictate cost in restaurants and markets throughout the country …

I remember one year when the market price at Pike Place Fish Market in Seattle ran a whopping $80/lb for Copper Rive king salmon!!

… and chefs, food writers and even your next-door neighbor, all start sharing their thoughts on what makes a great recipe for grilling (or baking, poaching, broiling) salmon. I can just hear people swapping ideas they found on Pinterest or in a food-centered magazine. But, when it comes to cooking fresh salmon like the salmon from Alaska’s pristine Prince William Sound and the Copper River, there’s no need to search the internet for recipes. Just keep it simple and either grill or bake with a touch of lemon, salt and pepper, and maybe some garlic.

Getting Hooked on Salmon—wild-caught vs. farm-raised salmon

Learn how to buy salmon, how to cook it, and why you should eat it.

Oh snap … are you visiting this blog because it focuses on plant-based cooking and living an eco-friendly lifestyle? Chill peeps … you came to the right place, keep reading …

Of course there are other ways to cook salmon … ones that lend distinctive flavors that quite possibly might require the licking of one’s plate when finished. Or at the very least, using a crusty piece of bread to soak up the remaining “sauce.” But hey, if you want to lick your plate, you go right ahead—I’m not here to judge ; )

Continue reading for a few of my favorite salmon recipes along with simple directions for grilling or baking salmon (or any fish) and a bit more about the Copper River.

Grilled Salmon (or any fish)

Make a tinfoil “boat” by folding edges up on all four sides. Don’t worry, it doesn’t have to be a seaworthy boat, it just needs to keep its shape while perched on your counter and your grill.
Put a few slices of butter (vegan or otherwise), lemon and a little white wine in the “boat.” Place you fish, skin-side down, on top of the butter and wine. IF YOU WANT you can add a few fresh herbs but it’s entirely up to you. If I have them, I add them, if I don’t … right, you guessed it, I don’t.
Transport your vessel (I’m loaded with puns today) to the grill and cook, lid closed, over medium heat for 15-20 minutes depending on the thickness of your filet. As a general rule of thumb, 7-8 minutes per 1-inch thickness will give you a medium-well finish. Note, DO NOT flip your fish … I mean you can, but why bother when you don’t need to?? Simplicity peeps … that’s what we’re aiming for.

Baked Salmon (or any fish)

Preheat oven to 350 degrees. Spray bottom of oven-safe dish and place salmon skin-side down. Sprinkle with seasoning. Place butter pads evenly over fish and interspersed lemon slices. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 15-20 minutes depending on the thickness of the fillet. Done!