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Copper River salmon is known for its rich flavor and buttery texture, so this recipe keeps things simple and focused. A quick brine seasons the fish and helps it stay moist, while a hot broil on a preheated cast iron surface gives it lightly crisp edges. Finished with melted butter, fresh lemon, and a touch of dill, the salmon comes out tender, flaky, and incredibly delicious.
Copper River Salmon Recipe
Copper River salmon is usually a bit of a splurge, so I like to give it a little extra care without making the recipe complicated.
The quick brine is a small step that makes a big difference. Ten minutes in a salt-and-brown-sugar brine helps season the fish and gives it a little insurance against drying out under the broiler.
I also like using a preheated cast iron griddle for this recipe. The hot surface starts cooking the salmon right away from the bottom while the broiler works from the top, so the fillets cook quickly without needing to flip them.
A little butter, lemon, salt, pepper, and fresh dill are all it needs from there. The flavor stays clean and simple, which is exactly the point when you’re working with a good piece of salmon.
For something with more bold flavor, my Ginger Miso Glazed Salmon or my Salmon with Hoisin Sauce are good options.
Recipe Tips
Measure the water first: Place the fillets in your dish, then use a measuring cup to cover them with cold water. That gives you the brine volume without guessing.
Dissolve the salt and sugar first: Stir the salt and sugar into 1 cup of hot water, then add it to the remaining cold water. The hot water helps the salt dissolve and the cold water cools it down for the brine.
Preheat the cast iron: Let the griddle get hot under the broiler before adding the salmon. It helps the fish cook quickly from the bottom while the top browns under the broiler.
Mind the rack height: A good rule of thumb is to place the fish about 2 inches from the heat source for every ½ inch of thickness. For 1-inch fillets, set the rack about 4 inches below the broiler.
Use a thermometer: For medium-rare salmon, aim for about 120°F to 125°F. With Copper River salmon, guessing and overcooking it feels like a tiny culinary crime.
Pat the salmon dry after brining: Rinsing removes excess salt, but drying the surface helps it cook better under the broiler instead of steaming.
Leave the skin on: It acts like a buffer between the hot pan and the fish, which helps prevent overcooking and makes it easier to lift off the griddle.
Watch the thickest part: The center of the fillet tells you when it’s done. The thinner tail end will cook faster, so don’t rely on that for doneness.
| Salmon Doneness | Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
if you want something a little different, my Salmon with Blueberry Sauce takes it in another direction.
Broiled Copper River Salmon
Copper River salmon doesn’t need much to turn out well, but a few small steps make all the difference. The quick brine, a hot cast iron surface, and a short time under the broiler give you salmon that stays tender with a clean, simple finish.
It’s an easy way to make the most of a good piece of fish without overthinking it or covering it up. Serve it with my basmati rice pilaf for a delicious dinner.
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Broiled Copper River King Salmon
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Ingredients
For the Brine:
- water, cold
- Kosher salt
- Brown sugar
For the Salmon:
- 2 Salmon fillets, 8-ounce, about 1-inch at the thickest part
- 1 tablespoon butter, melted
- ½ lemon,
- Salt and Pepper
- Fresh dill, for garnish
- 1 lemon , cut into wedges for garnish
Instructions
- Place the salmon fillets in a shallow dish and add enough cold water to cover them, measuring the water as you pour. Remove the salmon and set it aside. For every 1 cup of water, stir in 1 tablespoon kosher salt and 1 teaspoon brown sugar to make the brine.
- Place the salmon back in the dish with the brine and let it sit for 10 minutes.
- Remove the salmon fillets from the brine, rinse under cold water and pat them dry.
- Place a cast iron griddle in the oven and preheat the broiler with the oven rack 4 to 6 inches from the heat.
- Let the griddle get hot before you cook the salmon.
- Place the fillets, skin side down, on the hot cast iron griddle. Brush each fillet with melted butter and squeeze lemon juice over the tops then sprinkle with salt and pepper.
- Broil 8 to 10 minutes or to the desired degree of doneness. Serve garnished with fresh dill sprigs and lemon wedges
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I dont have a cast iron pan. Can I use foil and a cookie sheet?
Yes, but you may need to leave it in the oven a wee bit longer because the cast iron pan retains more heat.
Had some Copper River in the freezer – saved from last June. – every bit as good as the first time. This time with Carrots Agrodolce. Great combo. Atlantic ( which, after 20 years in Seattle, we find a little tasteless) is much more prevalent around here, but anything is better than no salmon! Hoping this same prep might liven it up a little?
Hi, Craig….good to hear from you again! So glad you enjoyed the Broiled Copper River King Salmon. Living here in Puget Sound we have access to some great Pacific salmon do not buy the Atlantic salmon. But you’re right, it is better than no salmon. We would love to hear your results!
With the small amount of Copper River that manages to find it’s way to grocery stores in Arizona, its important to prepare it well.. Usually don’t want to mess around with a new and different recipe, but this one spoke to me and it sounded right!
Never thought about brining a fish, seems somehow redundant, but the result is nothing short of fabulous.
Followed each of your clear concise steps exactly, and lo and behold – magnificence!
Added roasted asparagus and a lemon jasmine rice pilaf for a perfect meal.
Thank you for taking the time to share this with us..
Anxious to try the brine with other fish. Will it add the same taste of freshness with a firm fish like mahi?
Craig, I am so happy that you enjoyed the Broiled Copper River Salmon. I have used this same brining technique for other varieties of salmon and it is just as delicious. You can brine any kind of fish but it is especially helpful in the low-fish like mahi-mahi and even halibut as it keeps them from drying out. I also brine poultry and pork chops and pork roast as it keeps it moist, flavorful and tender. Brine away, my friend! ?
We usually eat fresh salmon at least twice a month. I have my “go to” recipe that we feel is better than any restaurant prepared salmon; moist and flavorful, never dry and chalky. Recently, we got some fresh Copper River Salmon and decided to try something different. We tried this recipe, because of the unique approach to preparation. This recipe produced the finest salmon dinner we have ever tasted. I am sure that the use of Copper River Salmon made it better than some other type of salmon; but, none the less, it was fabulous. We will be doing a side by side with this recipe and my “go to” recipe; but, I think I know which recipe will win.
Hi, M….I am so happy you and your family enjoyed this Copper River salmon. The Copper River king salmon is soooo good! King salmon is my favorite of all the species and Sockeye is my husbands favorite and this preparation works with either one. Thanks again for your feedback.?
Made this last night and it turned out great! Easy instructions and it came together quickly. Made sautéed kale and wild rice to go with it. My husband was raving that the salmon was amazing. Can’t wait to make it again.
Woohoo! That is great to hear, Angelica! I love the good report from your husband. Sautéed kale and wild rice sounds amazing! Thanks for your comments, we are so happy it was a success
I’ve been using a really similar brine with seafood for a couple of years now. It really makes for better flavor, and is quick and easy to do. Haven’t tried this method with salmon for some reason, though — gotta try it. Fantastic post — so much nice detail. Good recipe, too. 🙂 Happy Anniversary!
John, thank you for your nice comments….yes, you must try the brine on salmon, it does make a difference. 🙂