Perfectly Cooked Salmon, Every Time

salmon the kitchen matrix

Whether it’s farmed or wild, salmon is an absolute treat. Farmed salmon comes with two distinct advantages: it’s not expensive, and its high fat content makes for not only good eating but also for extremely forgiving cooking. Wild salmon (like King, Sockeye, and Coho) is leaner, much more flavorful, and generally better; and you can typically find wild Alaska salmon in the fresh or frozen section of your grocery store.

As with any seafood, mislabeling is something to look out for. It’s not unheard of for purveyors to label any kind of wild salmon—or even farmed salmon—as King. Buy from people you trust.

A good piece of salmon only really needs a hot skillet and a sprinkle of salt, but to make it even more enticing, I’ve included recipes spanning a wide range of flavors and cooking methods, all of which will work for whatever kind of salmon you can get your hands on.

To learn how to cook salmon 12 ways, read this excerpt from my new book Kitchen Matrix here

For this week’s Matrix Challenge, I will be offering one of those above mentioned rare treats. Cook one of these recipes this week, or share a salmon recipe of your own, using #MatrixChallenge, and one person will win a $50 gift card to purchase Alaska salmon.

Posted in Seafood


  1. Lois said...

    I always make salmon on the George Forman grill. Season with a bit of sea salt, dill if wanted prior to cooking for 8 minutes at 375 degree. Always moist, perfectly done. Serve with homemade pesto .

  2. Roula-Maria Dib said...

    This is one of our favorite ways of preparing salmon at home. It’s straight from my blog, I hope you enjoy it 🙂

  3. FirstSalmonCelebrator said...

    Just an addendum from a northwest salmon lover. The very best salmon, as far as I am concerned, is ocean caught Chinook or King – ocean caught because it is fattier and richer than salmon caught in the river that has become leaner as it depletes its fat stores by swimming up-stream.

    Other salmon is great for salad, for fritters, au gratin, smoking, chowder, whatever. But ocean caught Chinook should be served as is, either raw (as gravlax or sushi) or on a smoker grill with a bit of rub – and be very careful not to overcook that puppy! The upshot – don’t be afraid to be a salmon snob and be picky if you can.

    And remember to save and return the bones to the ocean to ensure the salmon’s annual return.

  4. Dave Ward said...

    It sounds like wild salmon has more flavor than farmed varieties. My wife and I really like fish, but I haven’t payed much attention to whether the kind we get is wild or not. I’ll have to pay more attention to that. It would be fun to try the Alaskan salmon and the farmed one side by side.

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