Sautéed & pan seared

• Brush both sides of fish with oil or butter
• Season salmon as desired
• Heat in a pan over medium high heat
• Cook for 6-8 minutes

Roasting and Broiling

• Preheat oven to 450°F
• Brush both sides of fish with oil or butter
• Season salmon as desired
• Cook for 8-10 minutes

Poaching

• Simmer water in a large pan
• Turn off heat and add fish skin side down
• Liquid should cover fish completely
• Cover the pan tightly and return to a light simmi
• Cook for 4-6 minutes

Grilling

• Thoroughly clean and preheat grill
• Oil both the grill and fish to prevent sticking
• Marinate or season and place on grill

Perfect Pairings

• The rich flavors of Copper River king, sockeye and coho salmon pairs beautifully with dry red and white wines that have fruity notes such as Pinot Noir and Cabernet Sauvignon. Choose hoppy beers like IPA's and Pilsners as an alternative to wine.

Friendly Flavors

• Chervil, Coriander, Cumin, Dill, Taragon, Thyme, Rosemary
• Garlic, Green Onions, Shallots
• Avocado, Cucumbers, Citrus, Miso, Mustard