There are an almost infinite number of ways to prepare Copper River wild salmon. We’ve talked about grilling, especially for thick, firm Chinook filets. But by far the most common salmon cooking method is baking.
Roasting vs Baking
First, don’t let terminology trip you up. Roasting is not, in any practical sense, different from baking your salmon. Some argue that roasting uses higher temperatures or different convection settings, but in the real world, it’s just semantics. Roasting and baking are both terms for cooking your salmon in the oven.
The same is true for the pans you use. Your salmon will be delicious whether it’s prepared on a baking sheet, in a roasting pan, or in the pan you use for everything from lasagna to macaroni and cheese.
Choose Your Fighter
All three varieties of Copper River wild salmon bake beautifully in the oven. So your choice should be based on your texture and flavor preferences.
Chinook is the largest salmon species and the filets tend to be thicker than other species. Its high omega-3 oil content gives it a silky texture unique to the species. It has a rich but delicate flavor profile.
Coho salmon has the palest flesh and mildest flavor of the three Copper River species. It’s the leanest salmon of the bunch, with firm flesh and plenty of healthy omega-3 oils.
Sockeye is also known as red salmon due to the color of the fish when spawning as well as its rich red color on the plate. Sockeye has the strongest, richest flavor of the Copper River wild salmon species, with a dense, meaty texture, with the highest level of omega-3 oils.
There is no wrong choice here, only personal preference.
Oven Baked Salmon Basics
- Prepare your filets by rinsing and patting them dry. A dry filet holds your seasonings and browns beautifully. Place them skin-down on your pan of choice. A lot of recipes will suggest using parchment paper or foil to prevent sticking. You might also find that your fish retains its moisture better on a lined pan.
- Brush the filets with olive oil and season with your favorite salt and pepper. That’s all you need for pure, baked salmon bliss. Adding fresh lemon or herbs gives the flavors a subtle boost without being overwhelming.
- Most recipes call for an oven temperature of 400-425°F. Using a high temperature helps cook the fish quickly without drying it out.
- Safely cooked salmon has an internal temperature of at least 145°F. In a 400° oven, that usually means about 10 minutes per inch of thickness. Use a meat thermometer for the greatest accuracy, and be careful not to overcook and dry out your filets.
- Let your filets rest! Salmon continues cooking after you remove it from the heat, so give it a few minutes to finish before serving. Simply cover the baking pan with foil for 5-10 minutes after removing it from the oven. The result is juicier, more flavorful fish.
Baked Salmon Sauces and Sides
Wild Pacific salmon is remarkably versatile. Simple baked salmon can be paired with crispy fried or oven-baked potatoes, asparagus or fresh green beans, or a creamy risotto.
If you love sauces, try honey garlic, lemon dill (dill pairs beautifully with salmon’s flavors), or a chipotle crema (the smoky chipotle is a fantastic complement to salmon).
The beauty of baked salmon is that it can be a simple weeknight meal or the centerpiece of a formal dinner. Perfectly cooked Copper River salmon is as versatile as it is delicious.
Sources: Chef’s Resources, Martha Stewart, The Fork Bite, The Kitchen Know How, The Kitchn