Learn how to cook salmon with these 6 foolproof techniques, plus helpful tips from salmon experts from bristolbaysockeye.org.

Pan seared salmon is a good technique for beginners. We recommend using a seasoned cast iron skillet, but any non-stick pan will do.

  • Coat salmon on both sides with cooking oil.
  • Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat.
  • Place salmon, skin-side up, into pan and cook until browned, about 4 minutes.
  • Carefully flip salmon and cook for another 3 minutes or until done.

Poaching salmon is similar to steaming, but doesn't require any special tools. Add ingredients to the poaching water such as white wine, lemon, dill and garlic so the salmon gets a flavor boost during cooking.

  • Season salmon on both sides with salt and pepper.
  • Fill a straight-sided pan one-third of the way with poaching liquid and bring to a simmer over medium-high heat.
  • Carefully place the salmon in the pan. Cover, reduce heat and gently simmer the salmon for 7-9 minutes.

Learn how to grill salmon- a simple technique that adds great flavor to your fish.

  • Preheat grill to very hot.
  • Pat the salmon dry and brush with oil on both sides. Season salmon with your favorite flavors, or keep it simple with salt and pepper.
  • Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7 more minutes or until done.

Making steamed salmon can help lock in flavors you wouldn't be able to achieve with other methods of cooking.

  • Find a pot that your steamer basket fits snugly on top of and fill halfway with water. Bring water to a boil.
  • Line steamer basket with parchment paper and place salmon in steamer. Salt and pepper the salmon and add your favorite herbs and spices.
  • Cover and place on top of the pot of boiling water. Steam salmon for 7-10 minutes or until done.

In part two of our Smoking Wild Alaskan Sockeye Salmon video series, Captain Steve takes us through his preferred process of canning smoked salmon. These half-pint sized jars full of your favorite smoked sockeye salmon from Pride of Bristol Bay are the perfect gift for friends and family over the holidays. As a creation that is both wild-caught Alaskan salmon and homemade, these jars will provide plenty of conversation surrounding wild fish & wild places like Alaska - as well as tons of anticipation for the next batch!

And Captain Steve of Pride of Bristol Bay, recently took us on a tour around his personal smokehouse, explaining how he prefers to prepare this quintessential salmon recipe. He covers everything from the types of wood used for smoking to the ingredients in his personal favorite brine.

BBQ pitmaster and “Hardcore Carnivore” author Jess Pryles shares a simple, easy method for hot smoking salmon. Watch her smoking video.

Expert Salmon Tips

With every salmon recipe wild salmon from Alaska can’t be beat!

Combine the grilled salmon marinade ingredients in a single gallon-size zip lock bag (no need to dirty up a bowl). Add the salmon, and refrigerate for at least an hour to allow the flavors to penetrate the fish.

Learn how to get perfect crispy skin on salmon with Alaska-based chef @chefkaylah.

Salmon skin, not your thing? Bristol Bay locals Susie Jenkins-Brito of @setthenet and @apayuq teach you how to remove salmon skin so you can have it how you like it!

We know breaking down a whole fish seems like a lot of work! Let us show you how to do it using these easy chef-inspired steps. You'll be an expert Fish Monger in no time.

Cooking a whole salmon is not as intimidating as it seems. It's super versatile - just add your favorite seasonings and either bake it or toss it on the grill. Alaska fly fishing guide Lael Paul Johnson has the scoop!