How Long To Cook Copper River Salmon

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Pan Seared Copper River Salmon.

Pan Seared Copper River Salmon over bed on spinach on white plate.
Last June in Seattle was where I had my first taste of Copper River Salmon. I have my friend Angie to thank for that. She told me that it was just THAT GOOD and I needed to try it. When I saw it on the menu at the Four Seasons a day later I ordered it immediately and well to be honest I inhaled it in just about 2 minutes.

It was THAT GOOD. I have been dreaming about that salmon ever since and I waited an entire year for a second taste. Angie was the smart one, she had an entire Copper River Salmon shipped back to her house. THAT GOOD.

To say that I am thrilled to be part of Copper River Wild Salmon's Fresh Catch Crew would be an understatement. Ask my friend, Meredith, when I saw she was going to be a part of the crew too I texted her a photo of said Copper River Salmon from the Four Seasons Dinner and told her it would be the best salmon she has ever tasted. Hands down.

Yes, I kept it on my phone. Doesn't everyone keep photos of their food on their phone? Do you see the color on that beautiful fish? I did not alter the color on the photos because I wanted you to see how vibrant and stunning this fish is. It's not your ordinary salmon by any means.

Copper River Salmon

There are so many ways I want to cook this salmon but next time I'm going to try grilling my Copper River Salmon on an extra large double burner, Le Creuset grill pan.

Disclaimer: I am part of the Copper River Fresh Catch Crew and as such I received a shipment of fresh Copper River Salmon. I was not compensated or required to write this post. Opinions are my own. Additionally Le Creuset provided me with a grill pan.

Ingredients

1 pound Copper River Salmon
salt/pepper
2 tablespoons grape seed oil
2 tablespoons honey
2 tablespoons balsamic cream

Instructions

Preheat oven to 400 degrees. Season salmon with salt and pepper.
Heat an oven proof skillet over medium-high heat. Add oil. When hot add salmon, skin side down. Sear for approximately 2-3 minutes or until golden.
Transfer to oven and cook for approximately 4-5 minutes until flaky.
Into a small bowl mix honey and balsamic cream. Drizzle desired amount of mixture over salmon while still in pan.