How to Make Perfect Salmon at Home

Is salmon one of your favorite fish to order in restaurants, but you struggle to create the same big flavors and luscious, flaky texture at home? 

You’re in the right place!

As a seafood recipe developer and salmon lover, I’m sharing all my expert tips and tricks for making the perfect salmon at home! 

Let’s start with what to look for in the grocery store or market. If you already have a trusted fishmonger or salmon source, skip to the next section!

Buying Salmon: Varieties

Here are the most common types of salmon you’ll find in your local market, along with a few specialty varieties you should buy when you find them!

Atlantic Salmon: the most cost effective and widely available variety of salmon is the pinky-orange, Atlantic Salmon you’ll find under plastic wrap or on ice at your grocery store. All commercially-sold Atlantic salmon is farmed, so you won’t find any wild Atlantic salmon. It is rich and fatty, making it the most versatile for cooking. It takes well to gentle baking, as well as high-heat grilling and searing. As a farmed fish, it is considered safer for raw preparations like sushi and crudo. It is sold fresh and frozen.

Sockeye Salmon: Sockeye salmon comes from the Pacific Ocean and is a wild-caught variety. Its flesh is deep red, and when you buy it in the market, it’s skin will be shimmery silver. The fillets are often a bit thinner than Atlantic salmon, making it a quicker-cooking fish. It’s a fattier option among wild-caught fish, but still leaner than Atlantic Salmon. It’s a great option for any cooking method, but should not be served raw. Sockeye salmon is sold fresh and frozen across the US.

Specialty Varieties:

Copper River King Salmon: the name says it all. This salmon variety (also called Chinook Salmon) is widely considered the richest, best-tasting salmon in the world. There’s a limited run of Copper River Salmon each year, so sometimes you’ll see it make an appearance in your local Costco, but sometimes it will all be sold directly through Alaskan fishing companies. To stay in the loop on the dates of the first catch each year and get on the list for King Salmon, check out our favorite fishing family at Sena Seafood. Sena and her family sell sockeye salmon, as well as Copper River King, Coho and Sockeye.

Copper River Coho Salmon: less fatty and a bit more delicate than King Salmon, but with a similar look and taste, these Copper River cousins are another great specialty salmon option. I recommend a gentle hand when choosing your cooking method. As with any fish of the leaner variety, coho salmon can overcook more easily. 

What are Good Substitutes for Salmon?

When substituting fish, think about two factors:

• Fattiness of the fish
• Thickness of the fillets

Salmon, particularly Atlantic and King salmon, is a fatty fish. So when substituting another fish in a recipe, you’ll get the best results if you find another fatty fish. 

Second, salmon fillets are generally an inch to 1 ¼ inches thick. So shop for your substitutes of the same thickness to ensure your recipe is a good fit.

My two favorite substitutes for salmon are:

• Steelhead Trout (shown below)
• Arctic Char

If you’re looking for a white fish to substitute in a salmon recipe, look for fish fillets of similar size and fat content. Most white fish is too lean to be a good sub for salmon, but a few work perfectly:

• Sablefish (Black Cod)
• Chilean Sea Bass (pictured below)

Buying Salmon: Cuts

Photo by Eva Bronzini on Pexels.com

Salmon fillets are the most popular cut in most grocery stores and markets. These are essentially cut into individual portions, usually 4-8 ounces. They are generally boneless, although I always run my hand along the fillets to feel for any pin bones that have been left behind. Use kitchen scissors or tweezers to gently remove before cooking. 

Half Side of Salmon is the same cut of salmon as fillets, but it hasn’t been portioned into individual pieces. Sometimes it is cheaper per-pound (as buying bulk can be) than individual fillets. This cut of salmon is ideal for roasting in foil or even smoking on the grill. It makes an impressive presentation for the holidays. 

Salmon Steaks are not as popular in the US as they were a few decades ago, but they continue to be popular across Europe. Steaks are usually 1 to 1 ¼ inches thick and cut straight through the fish, so the backbone is included. While it may be unfamiliar to you if you’re mostly eating salmon in restaurants, it can be a beautiful way to cook salmon and virtually guarantee it doesn’t overcook, due to the bone and skin wrapping around the exterior of the fish. 

Photo by Nothing Ahead on Pexels.com

Buying Salmon: Fresh or Frozen

Fresh: if you have access to fresh, never frozen salmon, it’s always a great choice. You may have a local fish market, Whole Foods or even an Aldi Market that sells fresh salmon. Do check that it has never been frozen. If the fish was previously frozen and thawed for presentation, it has a much shorter shelf life and you’re better off choosing a frozen product.

What to look for when buying fresh salmon:

Color - Atlantic salmon should be a light but vibrant peachy-pink color. Wild-caught salmon such as sockeye will be a deep coral-red. Whichever variety you choose, the color should be vibrant, not muted.

Texture - moisture is a good indicator of freshness, so pass on any fish that looks weathered or dry. If the flakes of the salmon seem to be separating from each other along the cut edges, that can be another sign of age or poor handling, so choose fillets that appear solidly built without any fraying around the edges.

Smell - if you are close enough to smell the fish, it shouldn’t smell like fish. Think more salty ocean breeze and less goldfish bowl. 

What to look for when buying frozen salmon:

Frozen: the higher fat content in salmon makes it an ideal fish to hold its quality when frozen and then thawed. When shopping for frozen salmon, always read the label. Individually Quick Frozen (IQF) is a method of freezing the fish on the boat, preserving freshness, and it can be a great choice. 

Color: Be sure to check for signs of discoloration or freezer burn before buying. Properly sealed fish should show no funky colors.

Smell: if you can smell fishiness through the packaging, choose another option. Properly frozen salmon will have a mild ocean smell.

Buying salmon: Skin on vs skin off 

Even if you don’t care for salmon skin, you’ll get a better result by cooking your salmon with the skin on. It protects your fish from too much direct heat, and you can easily lift your cooked fillet off the salmon skin before serving. 

And if you love crispy salmon skin, try my Perfect Seared Salmon for a foolproof salmon experience. 

How to Store Salmon at Home:

Refrigerator: for fresh fish, store in the coldest part of your refrigerator and plan to cook within 24 hours. I store my fish in its original packaging inside an airtight container. This keeps any odors from my refrigerator from penetrating my fish before cooking it. If you plan to cook your frozen fish within 24 hours, store it in the refrigerator, as well. 

Freezer: to keep frozen fish frozen, just add it to the freezer once you bring it home from the grocery store. If you’ve purchased fresh, never frozen fish in a quantity too large to cook quickly, portion the salmon into 4-6 ounce fillets, wrap tightly and store in an airtight container in the refrigerator. 

Thawing Salmon

Overnight thaw: salmon can be thawed in the refrigerator overnight. Before cooking, dry the fish well with paper towels to remove any excess water. 

Quick-thaw: to thaw salmon fillets or steaks quickly, keep the salmon in its original packaging and soak in very cold water for 30 minutes, or until the fish is thawed. DO NOT soak fish in warm or hot water, as it can create unsafe conditions that may encourage bacteria growth.

Cooking Salmon

You’ll find countless ways to prepare salmon, but I’m sharing my top 5 methods, along with the tips and tools you’ll need to make flawless fish. But first, a key question.

How to Avoid the White Stuff (Albumin) When Cooking Salmon at Home?

If you’ve cooked salmon at home, you’ve probably seen the thick white substance that sometimes leaks out of salmon when cooking. It’s a natural occurrence in proteins (similar to egg whites!) and is tasteless and edible. But it can create a less-than-beautiful fish presentation. 

But what am I doing wrong?

Maybe nothing at all! If you’re cooking for people who prefer well-done salmon, especially the combination of well-done salmon and crispy skin, albumin is a probability. The heat required to get crispy skin combined with the time required to get your salmon cooked through creates an ideal environment for the white stuff to make an appearance.

But, wait! There’s hope. 

I’ve found four secrets to serving (mostly) albumin-free salmon and they’re all easy as pie. 

1. Slow Roasting: albumin is released in salmon when the fish is cooked quickly and / or overcooked. Roasting salmon low and slow keeps most of the proteins inside the fillets, resulting in moist, tender fish with little to no white stuff. Slow-roasting in foil is an easy way to create fabulous, low-albumin fish.

2. Dry Brine: if you have 15 minutes to spare before searing salmon, use coarse kosher salt to generously season the flesh of the fish. Leave it at room temperature for 15 minutes. Gently rinse, dry very well with paper towels, then re-season with salt and pepper before searing. The brining process changes the makeup of the muscle fibers around the surface of the fish, preventing them from tightening when cooked, which is what forces out the albumin. 

3. Skin Side Down: When searing salmon in a skillet, always start with the skin side down. The skin protects the fish, cooking it more gently and slowing the release of albumen. Even if you don’t intend to eat the skin, sear your salmon skin side down for a solid 6-7 minutes before flipping to the flesh side and finishing with a quick  2 minute sear (for medium-well salmon). 

4. Happy LIttle Brush: if you’re in troubleshooting mode because your salmon is already cooked and showing too much white stuff, don’t dispair. Take a stiff pastry brush and dip it in olive oil or melted butter and gently blot and brush your fillet to remove the albumin and add even more flavor. 

Honestly, albumin doesn’t bother me at all. But when I’m serving fish to family and friends, I want the best presentation possible. 

For seared salmon, using the brining method along with the pastry brush technique will reduce or eliminate the white stuff before serving!

Seared Salmon - Tips for Success

Crispy on the outside, tender and flaky inside, seared salmon is the pinnacle of restaurant-quality salmon. Often it’s seasoned simply, cooked at high heat, and served with a creamy lemon sauce, compound butter or fresh herb salsa. 

Tools

Nonstick skillet: (substitute: cast iron skillet or stainless steel pan) For ease of use, nonstick skillets are the best choice. No stress about the skin tearing or sticking, and the you'll still get an impossibly crispy skin. If using cast iron or stainless, just preheat the pan and be sure to cook skin side down first. For all the details, follow my Foolproof Seared Salmon Recipe.

Fish spatula: (substitute: any thin, metal spatula) here's my favorite spatula, but as long as you're using a thin, sturdy spatula, you should find flipping success!

Instant-read thermometer: the fastest way to ensure the perfect cook every time.

Temperature

Searing salmon requires higher heat to form a golden-brown crust and cook the fish. 

The USDA recommends cooking almost all fish to 145 degrees internal temperature. That is quite well done. Some might say…overcooked. 

I prefer to pull my salmon out of the pan at 130 degrees. Carryover cooking will take it to 135, which is on the medium-well side of medium. Cooked, but tender and flaky, with no hint of dryness. 

• For rare salmon, remove from the pan around 115 degrees. 
• For medium-rare, remove from the pan at 120 degrees.
• For medium, remove from the pan at 125 degrees. 

Best Seared Salmon Recipes

• Foolproof Pan-Seared Salmon
• Crispy Sockeye Salmon with Honey Lemon Butter Sauce

Sautéed Salmon - Tips for Success

For sauteed salmon, fish is cooked over medium to medium-high, usually in a sauce or glaze.

Tools

• Nonstick skillet, cast iron pan or stainless steel skillet
• Fish Spatula 

Temperature

Sauteed salmon is usually cooked at a slightly lower temperature and served medium-well to well done. Final temperature between 130-145 degrees.

Best Sauteed Salmon Recipes

• Hibachi Salmon
• Thai Red Curry Salmon

Grilled Salmon - Tips for Success

Whether you’re firing up the charcoal grill, gas grill, or heating your indoor grill pan, salmon is an ideal fish for this higher-heat, dry cooking method. Always use your instant-read thermometer for precise cooking, especially if you have a strong preference for medium-rare vs. well done salmon.

Tools

• Pastry Brush
• Tongs
• Fish Spatula
• Instant-read Thermometer
• Grilling Basket (optional)

Best Grilled Salmon Recipes

• Grilled Salmon with Herby Mayo
• Salmon Skewers with Pineapple BBQ

Baked Salmon - Tips for Success

Baking salmon gives you a world of flavor opportunities. It also eliminates one of the top complaints about cooking fish at home - the smell. Once you season your fish and throw it in the oven, there’s no splatters or smells on your stove, making it one of the easiest cooking methods.

Tools

• Baking Sheet
• Fish Spatula
• Aluminum Foil and Parchment Paper
• Instant-read Thermometer

Temperature

Baked salmon has a wider range of temperatures and cooking times, because it can be slow-roasted in foil (at a low temperature, which can take up to 30 minutes, depending on the size of your fish) or it can roasted and broiled at high heat, resulting in gorgeous fish in 10 minutes. 

Be sure to follow the directions on your recipe and use an instant-read thermometer for best results.

Best Baked Salmon Recipes

• Indian Baked Salmon
• Slow Roasted Butter Herb Sockeye 
• Stuffed Salmon Recipe
• 3-Ingredient Baked Fish in Foil

Sushi Salmon - Tips for Success

Sushi-grade

Fish sold in the US with the label “sushi grade” or “sashimi-grade” is simply deemed appropriate for raw consumption by the producer or fishmonger. There is no regulatory body inspecting the fish or determining its grade in regards to sushi. 

The FDA requires most fish served in raw preparations to be frozen to -4 degrees F for 7 days before serving to reduce the risk of parasites. (If you have a restaurant blast freezer, you can reduce that freezing time).

The only exceptions to that regulation are for certain large species of tuna and farmed salmon that was raised on parasite-free feed.

Ultimately, the only way to eliminate the risk is with temperature - either cooking the fish, or freezing it to the designated temperatures for the appropriate amount of time.

For a deep dive on buying fish for raw preparation, check out this comprehensive post from our friends at Serious Eats.

Tools

• Sharp Knife

Storage

Sushi mixes are best consumed the day they’re prepared. You can make them a few hours in advance and leave them in the marinade (as long as it has little or no citrus or acid) in an airtight container in the refrigerator. 

Best Salmon Sushi Recipes

• Spicy Salmon Sushi Roll in a Bowl
• Baked Salmon Sushi Casserole
• Spicy Salmon Sushi Stack

Best Sauces for Salmon

Whether you’re grilling, searing, baking or sauteing, salmon is the perfect platform for a delicious sauce.

Here are a few of my all-time favorite sauces to serve with salmon:

• Lemon Dill Sour Cream Sauce
• Lemon Butter Sauce
• Parmesan Cream Sauce
• Mardi Gras Mustard

Best Sides for Salmon

• Lemon Garlic Green Beans
• Mediterranean Lemon Dill Rice
• Lyonnaise Fried Potatoes and Onions 
• Grilled Asparagus with Creamy Vinaigrette 

Check out my handy guide to the Best Sides for Salmon!

What to do with Leftover Salmon

Storage

Transfer your salmon to an airtight container and store in the refrigerator for 2-3 days. 

Cooked salmon can be frozen for up to 3 months. To thaw cooked salmon, move to the refrigerator overnight.

Reheating

To reheat salmon, warm gently. You can bake, saute or steam, but use a lower heat and remove just when heated through to avoid over-cooking. Leftover salmon that was stored promptly after its original cooking can be served cold in a salmon sandwich, wrap or salad. 

Best Recipes for Leftover Salmon

• Classic Salmon Patties
• Shawarma Salmon Wraps 
• Pan Bagnat Sandwich

Now that you know the basics of cooking salmon, it’s time that you get started practicing at home.