Classic Grilled Wild Salmon
Grilling brings out salmon's natural flavors while creating an irresistible charred exterior. This simple preparation lets the quality of wild salmon shine.
Ingredients
- 1.5 pounds wild salmon fillet (Chinook or Sockeye)
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Fresh dill or thyme
- Sea salt and black pepper
Instructions
Preheat grill to medium-high heat (400-450 degrees). Pat salmon dry and brush with olive oil. Season generously with salt and pepper. Place salmon skin-side down on clean, oiled grates. Grill for 4-5 minutes per side, depending on thickness. Fish is done when it flakes easily but remains moist in center. Finish with fresh lemon juice and herbs.
Maple-Glazed Baked Salmon
This sweet and savory preparation creates a beautiful caramelized exterior. The maple glaze complements the rich flavor of wild salmon perfectly.
Ingredients
- 2 pounds wild salmon fillet
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
Instructions
Preheat oven to 400 degrees. Whisk together maple syrup, soy sauce, mustard, garlic, and paprika. Place salmon skin-side down in baking dish. Pour glaze over salmon. Bake 15-18 minutes until fish flakes easily. Broil briefly at end to caramelize glaze if desired.
Traditional Cedar Plank Salmon
Cedar plank cooking is a Northwest tradition that infuses salmon with subtle smoky, woodsy notes. This method produces exceptionally moist results.
Ingredients
- 1 untreated cedar plank, soaked in water 2 hours
- 2 pounds wild salmon fillet
- 3 tablespoons brown sugar
- 2 teaspoons smoked salt
- 1 teaspoon black pepper
- Lemon slices for serving
Instructions
Preheat grill to medium-high. Mix brown sugar, smoked salt, and pepper. Place soaked cedar plank on grill until it starts to crackle. Place salmon on plank, skin-side down. Apply sugar mixture to top of fish. Close grill and cook 15-20 minutes until fish reaches desired doneness. Plank will char and smoke, flavoring the fish.
Pan-Seared Salmon with Lemon-Caper Sauce
This restaurant-style preparation creates crispy skin and tender flesh, elevated by a bright, briny sauce.
Ingredients
- 4 wild salmon portions (6 oz each)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 tablespoons capers, drained
- Juice of 2 lemons
- 2 tablespoons fresh parsley, chopped
Instructions
Pat salmon dry and season with salt and pepper. Heat oil in skillet over medium-high heat. Place salmon skin-side up and cook 4 minutes until golden. Flip and cook 3-4 minutes more. Remove salmon. Add 2 tablespoons butter, capers, and lemon juice to pan. Swirl until sauce emulsifies. Finish with remaining butter and parsley. Drizzle over salmon.
Simple Poached Salmon
Poaching is the healthiest cooking method, using no added fat. The result is delicate, moist salmon perfect for salads or cold preparations.
Instructions
Bring a shallow pan of water to simmer with bay leaf, peppercorns, and lemon slices. Add salmon portions, ensuring liquid covers fish. Poach gently 8-10 minutes. Fish should flake easily when done. Serve warm with dill sauce or chill for salmon salad.
Cooking Tips
- Let salmon reach room temperature before cooking for even results
- Dry the surface thoroughly to achieve proper browning
- Cook to internal temperature of 125-130 degrees for medium doneness
- Rest fish 3-5 minutes before serving for juiciest results
- Season generously - salmon can handle bold flavors
For more advanced techniques, explore our smoking salmon guide or learn about different salmon species and their best uses. For additional cooking guidance, see Serious Eats salmon cooking guide.