Each May marks the start of fresh salmon season. Pacific Northwest salmon is coveted by chefs and fish lovers alike for its brilliant color, and copious supply of healthy and delicious omega-3 fatty acids stored in their bodies. During the season sockeye, king, and coho will be available.

We feel the best way to enjoy salmon is simply. Experience the pure excellence of this fish with a quick cook in butter or olive oil, salt and pepper and a squeze of lemon. Learn how to avoid the most common mistakes when cooking salmon and a few cooking tecniques for you to try.

The Best Tools for the Job

You need a very hot pan for the best results when pan searing salmon. For this, cast iron and stainless steel will work best, non-stick will not get hot enough. Also there is actually something called a fish spatula, it isn't necessary, but it makes a great difference in ease when flipping the fish.

Have Patience

When searing salmon, resist the urge to flip it too soon or you'll tear the skin or meat. In an appropriately heated pan, the fillet will naturally release with minimal pressure from a spatula when ready to turn.

Watch for Queues

When pan-searing, the bulk of the cooking takes place while the salmon is skin-side down. After it’s been cooking for a few minutes, you’ll start to notice the color of the fillet slowly begin to change. You’ll see the flesh lighten from deep, dark pink to a much more pale color, indicating the cooking process.

Don't Over Cook!

Just like other proteins, salmon will continue to cook a small amount once taken off the heat. Cook the salmon just short of being done to ensure you dont over cook.


Crispy Skinned

Most people skip the skin since it is often soft and unpalatable, if you haven't had salmon prepared with a crispy skinned its worth a try!To achieve crispy skinned salmon there are a few crucial steps to follow. They're easy to follow, but crucial.

  • Unwrap your salmon and pat dry with a paper towel. Place on a plate skin side up and place in the fridge unwrapped for an hour. This will help dry the skin out.

  • Once chilled season both sides with kosher salt. Put some olive oil, or other neutral oil in a pan and place on the stove...do not turn on the heat. This is called the cold pan method.

  • In the first few minutes of cooking keep a spatula firmly pressed over the fish. This will keep the edges from curling up as the fish cooks. Once the fish turns opaque into the thickest part of the fillet remove the spatula and cook one more minute.

  • Flip the fish and turn off the heat. Allow the residual heat of the pan to continue to cook the fish for about another minute or so. There you have it!

En Papillote

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon. It's excellent for a dinner party, add veggies for a whole meal!

  • 4, 6 oz Salmon Fillets

  • 4 Tbsp Butter

  • 1 Lemon, sliced into rounds

  • 4 small sprigs dill and thyme

  • 4 medium cloves garlic, sliced into thin pieces

  • salt and pepper to taste

  • olive oil

  • 4 Tbsp white wine

  • 1. Preheat oven to 400 F. Tear four pieces of parchment paper large enough to cover and seal salmon fillets, about 12 inches should be sufficient.

    2. Prepare garlic, lemon, herbs and slice butter into four 1 tbsp pats. Place salmon fillet into the middle of the parchment and top with salt and pepper, herbs, lemon and butter then drizzle with olive oil.

    3. Add 1 Tbsp of liquid to each package and secure by folding up each side of parchment paper to create an airtight seal.

    4. Bake for about 20 minutes, remove and let sit a moment before serving.