Copper River salmon is harvested from the 300-mile Copper River in the state of Alaska. It is considered to be a wild salmon, and is not farm-raised in any fashion. There are a number of ways to cook Copper River salmon, and each is tasty and a treat to your palate. Copper River salmon is marketed fresh in the Northwest areas of the United States and can be found in upscale grocery stores and restaurants. Frozen Copper River salmon can be found nationwide.
Heat 2 tbsp. of oil in a heavy nonstick skillet over medium high heat. Brush both sides of the fish with oil, place the Copper River salmon in the pan, skin side up and cook for 3 to 4 minutes. Turn the fish over and season with your choice of seasoning. Continue to cook for another 3 to 4 minutes. If the fish is frozen, turn the heat down to medium, cover the skillet and let the fish cook for another 7 or 8 minutes or until the salmon flakes easily with a fork.
Brush the grill pan with vegetable oil and heat over medium-high heat. Cook the fish for 3 to 4 minutes per side, seasoning after flipping.
Baste the fish with oil and place in a single layer on a broiler pan. Pre-heat the broiler and cook the fish for 8 to 10 minutes. Flip the fish halfway through the cooking time. If the fish is still frozen, add an additional 4 to 5 minutes to the cooking time.
Add water, wine or court bouillon to a large saucepan or poaching pan. Bring the pan to a simmer over medium-low heat. Lay the fish gently into the water and continue to simmer for 4 to 6 minutes. If the fish is still frozen, add an additional 3 to 5 minutes.
Prepare the grill by heating the charcoal and oiling the grill rack. Brush the salmon with oil and cook over hot coals for 8 to 10 minutes, turning once during the grilling process. If the fish is frozen, move to indirect heat and continue to cook for an additional 4 to 5 minutes.
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