How to Cook Wild Alaska Salmon (Fresh or Frozen)

Pan searing is one of the fastest ways to cook salmon and produces a crisp exterior with a tender interior.

How to pan sear salmon

1. Heat a heavy skillet over medium-high heat.
2. Add oil or oil and butter.
3. Place salmon skin side up and cook 3–4 minutes until browned.
4. Flip and cook another 3–4 minutes until just opaque.

Best for:
sockeye, coho, king

Baking salmon is simple and ideal for cooking multiple portions.

How to bake salmon

1. Preheat oven to 450°F.
2. Brush salmon with oil and place on a foil-lined sheet pan.
3. Cook 10–12 minutes depending on thickness.

Best for:
family meals and sheet-pan dinners.

Grilling adds smoky flavor and works well for thicker portions.

How to grill salmon

1. Preheat grill to about 450°F.
2. Oil the grill grates and salmon.
3. Cook 8–10 minutes, turning once.

Steaming produces moist, delicate salmon perfect for salads or grain bowls.

How to steam salmon

1. Bring 1 inch of water or broth to a boil.
2. Place salmon in a steamer basket.
3. Steam 4–5 minutes until opaque.

Salmon cooks quickly compared to most proteins. In general, salmon takes 8 to 12 minutes to cook, depending on the thickness of the fillet and the cooking method.

• Pan seared salmon: about 6–8 minutes total
• Baked salmon: about 10–12 minutes at 450°F
• Grilled salmon: about 8–10 minutes
• Air fried salmon: about 7–9 minutes

A good rule is to cook salmon about 10 minutes per inch of thickness.

Salmon is done when it:

• Turns opaque and slightly firm
• Flakes easily with a fork
• Reaches an internal temperature of 145°F

Avoid overcooking. Salmon continues to cook slightly after being removed from heat.

Salmon is fully cooked when it reaches an internal temperature of 145°F. At this temperature the fish turns from translucent to opaque and flakes easily with a fork.

Many cooks prefer salmon slightly below that temperature for a more tender texture. Removing salmon from the heat around 135–140°F allows it to finish cooking while resting.

Yes. Wild Alaska salmon can be cooked directly from frozen without thawing.

To cook frozen salmon:

1. Rinse away any ice glaze under cold water.
2. Pat the fish dry with paper towels.
3. Cook using your preferred method such as baking, grilling, or pan searing.

Frozen salmon may take a few extra minutes to cook but will still turn out moist and flavorful.

Cooking salmon with the skin on helps protect the fish from overcooking and adds flavor. The skin also helps hold the fillet together during grilling or pan searing.

After cooking, the skin can be easily removed if desired.

No. While thawing salmon in the refrigerator overnight works well, it is not necessary. Many cooking methods work perfectly with frozen salmon, making it a convenient option for quick meals.

If you prefer to thaw salmon first, place it in the refrigerator overnight or submerge the sealed package in cold water for about 30 minutes.

The best way to cook salmon depends on the flavor and texture you prefer.

Popular methods include:

• Pan searing for crispy edges
• Grilling for smoky flavor
• Baking or roasting for easy hands-off cooking
• Steaming or poaching for delicate texture

Wild Alaska salmon is versatile and works well with simple seasonings like salt, pepper, lemon, garlic, and herbs.

It’s not necessary to wash salmon fillets before cooking. If frozen salmon has a protective ice glaze, you can quickly rinse it under cold water to remove excess ice, then pat the fish dry with paper towels.

Wild Alaska salmon has rich natural flavor and pairs well with simple ingredients. Popular seasonings include:

• lemon or citrus
• garlic
• fresh herbs like dill, parsley, or thyme
• olive oil or butter
• black pepper and sea salt

You can also use marinades, spice rubs, or sauces depending on the recipe.

Yes. Salmon skin is edible and becomes crispy and flavorful when pan seared or grilled. Many people enjoy eating the skin, especially when it is cooked until crisp.

Cook salmon just until it turns opaque and flakes easily. Using moderate heat, keeping the skin on, and avoiding overcooking will help maintain moisture. Baking, steaming, and cooking salmon from frozen are especially good methods for keeping salmon tender and juicy.