Quick Salmon Cooking Guide
Grilling
20-30 min
Medium heat
Smoking
30-40 min
250°F
Baking
10-15 min
400°F
Pan-Seared
6-8 min
Medium-high
Poaching
10-12 min
Simmer
Popular Salmon Cooking Methods
Tried-and-true recipes to make the most of your fresh Campbell River salmon. Check our Salmon Species Guide to learn which species work best for each cooking method.
Charcoal/Alder Grilled Salmon
Classic Pacific Northwest method. The smoky char brings out salmon's natural flavor.
Instructions:
- 1. Preheat charcoal grill to medium heat. Add alder wood chips for authentic PNW flavor (optional).
- 2. Brush salmon fillets with olive oil. Season with salt, pepper, and lemon juice.
- 3. Place skin-side down on grill. Don't flip! Cook 20-30 minutes until internal temp reaches 145°F.
- 4. Salmon is done when flesh flakes easily with a fork. Serve immediately.
Pro Tip: Keep skin on while grilling — it prevents sticking and holds fish together. Peel off skin before serving if desired.
Pan-Seared Lemon Butter Salmon
Quick, elegant, and restaurant-quality. Perfect for weeknight dinners.
Instructions:
- 1. Pat salmon dry. Season both sides with salt and pepper.
- 2. Heat 2 tbsp butter in pan over medium-high heat until sizzling.
- 3. Place salmon skin-side up. Cook 3-4 minutes until golden crust forms.
- 4. Flip, add squeeze of lemon and 1 tbsp more butter. Cook 3-4 minutes more.
- 5. Spoon butter sauce over salmon. Serve with fresh herbs.
Pro Tip: Don't move the salmon while searing — let it develop that crispy golden crust before flipping once.
Cedar Plank Grilled Salmon
Traditional indigenous method. Infuses salmon with subtle cedar smoke flavor.
Instructions:
- 1. Soak untreated cedar plank in water for 1-2 hours (prevents burning).
- 2. Place salmon skin-side down on plank. Brush with maple glaze or brown sugar rub.
- 3. Place plank on preheated grill at 250°F. Close lid and cook 12-15 minutes.
- 4. Salmon is done when it flakes easily. Serve right on the plank for presentation.
Pro Tip: Buy food-grade cedar planks from grocery or outdoor stores. Reusable planks available but single-use work great too.
Oven-Baked Salmon
Foolproof method. Great for beginners or when you want hands-off cooking.
Instructions:
- 1. Preheat oven to 400°F. Line baking sheet with parchment paper or foil.
- 2. Place salmon skin-side down. Drizzle with olive oil, season with salt, pepper, garlic.
- 3. Bake 10-15 minutes depending on thickness (internal temp 145°F).
- 4. Optional: Broil last 2 minutes for caramelized top. Serve with lemon wedges.
Pro Tip: Rule of thumb — bake 4-6 minutes per half-inch of thickness. Check early to avoid overcooking.
Hot Smoked Salmon
Rich, flaky texture with deep smoky flavor. Perfect for snacking or spreading on crackers.
Instructions:
- 1. Brine salmon in saltwater (1/4 cup salt per quart water) for 4-8 hours. Rinse and pat dry.
- 2. Air-dry salmon 2-3 hours until tacky "pellicle" forms (helps smoke adhere).
- 3. Smoke at 250°F with alder or cherry wood for 30-40 minutes (internal temp 145°F).
- 4. Let cool, then refrigerate. Smoked salmon keeps 2 weeks refrigerated, 6 months frozen.
Pro Tip: Don't have a smoker? Use a charcoal grill with wood chips. Keep temps low and add smoke for that classic flavor.
Poached Salmon (Healthiest)
Gentle cooking method that keeps salmon moist and tender. No added fat needed.
Instructions:
- 1. Fill large pan with water, add lemon slices, bay leaf, and peppercorns.
- 2. Bring to simmer (NOT boiling) — tiny bubbles only, around 160-180°F.
- 3. Gently lower salmon into water. Cook 10-12 minutes until opaque and flaky.
- 4. Remove with slotted spoon. Serve warm or chilled with dill sauce.
Pro Tip: Poaching keeps salmon incredibly moist. Great for salads or when you want delicate texture without oil or butter.
Storage & Preparation Tips
Keep your salmon fresh and remove bones like a pro.
Proper Storage
Refrigerator (Fresh)
Use within 1-2 days. Store in coldest part of fridge (below 4°C/40°F).
Freezer (Long-Term)
Vacuum-sealed lasts 6-9 months. Regular freezer bags: 2-3 months. Label with date.
Thawing Frozen Salmon
Thaw overnight in fridge — NEVER at room temperature. Cold water thaw also works (1-2 hours in sealed bag).
Removing Pin Bones
Salmon has small pin bones running down the center. Easy to remove before cooking:
Run your fingers along the center of the fillet. You'll feel the tips of pin bones sticking up.
Use needle-nose pliers or fish tweezers. Grip bone near the surface and pull at a 45-degree angle in the direction it's pointing.
Pull gently but firmly — bones should slide out cleanly. Repeat until all bones removed.
Run fingers along fillet again to check for missed bones. Takes 2-3 minutes per fillet.
How to Tell When Salmon is Done
Perfectly cooked salmon is moist, flaky, and never dry.
Internal Temperature
145°F (63°C) is FDA recommendation. Many chefs prefer 120-130°F for medium-rare.
Visual Check
Flesh turns from translucent to opaque pink/orange. Center should be slightly darker than edges.
Flake Test
Press gently with fork. Salmon should flake into large, moist pieces — not crumble or fall apart.
Avoid Overcooking: Salmon continues cooking after you remove it from heat (carryover cooking). Pull it off heat when it's almost done, let it rest 2-3 minutes.
Ready to Catch Your Next Meal?
Book your Campbell River fishing charter today. We'll help you catch fresh salmon, then you can cook it using these delicious recipes.
