Pan Fried Kokanee Salmon Recipe
Pan fried kokanee salmon is quick, simple, and packed with flavor. People have been cooking their catch on the frying pan for hundreds of years. The fact that you probably know several people that don’t like fish mean that there are a lot of people that are doing it wrong. I run a kokanee salmon website. I catch and cook a lot of fish. I’ve spent years tweaking and refining this technique with the goal that I wouldn’t go ruining fresh caught fish for others. This recipe is perfect for anglers trying to take the fish from the lake to the table.
Jump to RecipeProcessing and Preparing Your Kokanee For Cooking
Making sure you’ve got a good kokanee meal starts at the lake. Immediately upon catching the fish, you want to bleed the kokanee and get it on ice. You bleed kokanee by cutting the gills. I will generally just run my pocket knife in and out of the gills on both sides a couple times. This starts the gills bleeding. Then I’ll get it in the water to rinse and allow all the blood to flow out. I’ll usually put it on a stringer in the water for a couple of minutes to drain that blood, then it goes into the cooler on ice.
Getting it on ice is critical. When people describe kokanee as being gamey or too fishy, its usually because it wasn’t put on ice. When the fish gets warm, it starts to break down, it gets extra slimy, and all that contributes to that “fishy” taste that casual anglers seem to turn their noses up at. Take a cooler of ice with you to the lake. It’s a must for kokanee.
Fillet the kokanee or keep it whole?
If I’m wanting to do a pan fried kokanee, I want the fish to be filleted. Honestly, if a fish is larger than about 12″, I’m going to fillet it. If its smaller than that, you can pan fry them whole (but gutted obviously), but I would rather smoke the smaller kokanee than to try to pan fry them. I think its just better for the smaller fish.
Removing Pin Bones in Kokanee Salmon
When you fillet a kokanee, there is a line of bones that are left in the fillet. There are 3 options- leave them, pull them out with tweezers, or cut them out. If you want your fillets to look nice, and you don’t want to lose the meat, and you’ve got some picky eaters on your hands, pull out the tweezers and pull out all the pin bones. It takes a while, but its worth it. Commercial fishmongers have machines that take the bones out for them. The biggest turnoff for people eating wild fish are the bones. My wife thought she hated fish because she grew up picking bones out of her fish. Remove the pin bones from your kokanee. Lately, I’ve just started cutting them out. With a little practice, you can do it without losing hardly any meat.
Best Seasoning for Pan Fried Kokanee
The best seasoning I’ve found for this pan fried kokanee salmon recipe has been the Traeger Fin and Feather seasoning. It’s got onion, herbs, garlic, and paprika and it pairs with the natural flavors of the salmon extremely well. Yes, this seasoning was made for the smoker or the grill, but it works great in the frying pan as well. I like to add some garlic salt to this as well and it just seals the deal. Do you need to use this seasoning? No. There are a lot of seasoning blends on the market, or you can mix your own spices. This is a MAJOR step up from just seasoning salt though. You won’t mess up using this spice blend on kokanee.
Traeger Fin and Feather Rub
Should I Pan Fry Kokanee With The Skin On?
I highly recommend that you make your pan fried kokanee with the skin on. Why? The skin is full of fat and it provides both a protective barrier, and it releases all the good flavors into the fish. It also will boost the omega-3 content in the fish. The skin also protects the fish. I will sear the side without skin, but then I reduce the heat and put it back on the skin side to let it finish. Cooking kokanee with the skin on doesn’t mean you necessarily need to or want to eat the skin. I rarely do. I just find it tough. Unless you’re planning to deep fry kokanee, leave the skin on.
Score the Kokanee Salmon Skin
I like to score the skin on my salmon when I’m pan frying it. This allows more flavor to get into the fish. The sear seals in flavor, and if you’re just searing the skin, that leaves an entire side of the salmon that isn’t benefitting from a good sear. Opening it up allows the flavors and the heat in. It’s a simple thing you can do to add more flavor to your fillet.
Can You Pan Fry Whole Kokanee?
You certainly can pan fry whole kokanee. Opting to do whole pan fried kokanee is often the choice if you’re working with smaller kokanee. If your kokanee is 12″ or smaller, I wouldn’t bother trying to fillet it. The only challenge with pan frying kokanee whole is that you get less seasoning on the meat itself, and you don’t get the sear on the meat. If you’re going to do this, make sure you score the skin at about 1/4-1/2″ intervals along the fish. This will allow you to get the oil and flavor into the fish better. You’ll also want to season the inside cavity of the meat.
Make Sure You Have A Fish Spatula
Have you ever had a delicate fillet break on you when you were trying to lift it or flip it? STOP IT! If you’re a serious fisherman who doesn’t spend all day playing catch and release, you need a fish spatula. A fish spatula is long, slotted, and flexible. It allows you to support the entire fish without being too rough. I fought against getting one for years and ended up getting one as a gift. Don’t be as stubborn as I was. It makes cooking fish easier.
Fish Spatula
Hexclad Pans
I started using hexclad pans after another set of my nonstick pans got worn out and ruined over time. I was doing research and was leaning towards cast iron pans, but my wife was intimidated by cast iron pans. Then I discovered Hexclad pans. Hexclad pans are supposed to last forever like a stainless or a cast iron pan, sear like a cast iron pan, but be nonstick. On top of that, they claimed that you could use metal spatulas, spoons, or even metal beaters, and they backed it up with a lifetime warranty. It was a bit pricy, but these are the best pans I’ve ever used, and they’re endorsed by Gordon Ramsay. They do wonders with kokanee. Heck, they’ve done great with everything I’ve put in them. I’ll also add that I’m not endorsed by Hexclad. Yet.
6 Piece Hexclad Pan Set
How to Pan Fry Kokanee Salmon
I like to get a good sear on my salmon, so I start it at a medium high heat. I sear both sides. Then, if its a good fat fillet, I need to cook it a bit longer. I turn the heat to low, cover the pan, and cook it for 2-8 minutes more. I’ve used this recipe for a big Atlantic salmon fillet, and I cover it for about 12 minutes. The key is to not overcook the salmon, and to get that nice sear. You accomplish that, and you’re golden.
Pan Fried Kokanee Salmon
Equipment
- 1 Frying Pan
- 1 Fish Spatula
Ingredients
- 1 tbsp olive oil
- 2 Fillets Kokanee Salmon
- Cooking Spray Olive Oil Cooking Spray tastes best
- 1 tbsp Traeger Fin and Feather Seasoning This seasoning is amazing on salmon
- 1 tsp Garlic Salt
- Fresh Herbs Optional. I like Rosemary or Thyme
Instructions
- Fillet your kokanee if you haven't already done so. Then, score the skin with some light cuts, just penetrating the skin. At this point, I also like to take a paper towel and pat the fish dry on both sides.
- Spray the fillets with your cooking spray, then season the fillets with the Traeger Fin and Feather seasoning and the garlic salt. Season a little heavier on the thicker parts of the fish, but go lighter on the edges and tail, where the fillet is thinner, especially with the garlic salt.
- Preheat your pan on a medium high heat. You want the pan hot enough for the salmon to sizzle and create a sear when you put it in the pan in the next step. Once the pan is preheated, add you olive oil to the pan. Adding the oil to the cold pan can burn the oil.
- Lay your salmon into the pan, skin side down. Add your herbs to the pan as well. Cook for 2 minutes.
- Gently flip your salmon, then cook for another 2 minutes.
- Gently flip your salmon back to skin side down. Reduce heat to low and cover. Cook for another 2-8 minutes, depending on how thick your fillets are.
- Remove from heat and serve hot.
Notes
Gordon Ramsay Inspired Salmon Recipe
A lot of this recipe was inspired by how Gordon Ramsay makes his salmon. Because of his influence, I now score the skin like he does, and noticed it lets in more flavor. I generally do the same process he does as well. Skin side down first, then the flesh, then back to the skin with the lid on to finish.
Frequently Asked Kokanee Cooking Questions
Yes! In fact, it’s highly recommended. Cooking with the skin on helps lock in moisture, adds flavor, and boosts the omega-3 content. You can sear the non-skin side first, then finish cooking with the skin side down. You don’t have to eat the skin, but it protects the delicate fish during cooking.
Start by bleeding the fish right after catching it and get it on ice immediately to prevent spoilage and reduce fishy taste. When filleting, remove or cut out the pin bones for a cleaner, bone-free bite—especially if you’re serving picky eaters.
Yes, whole kokanee (especially under 12 inches) can be pan fried. Just be sure to score the skin and season the cavity to help the flavor penetrate. However, you won’t get the same sear on the meat as you would with fillets.
I would recomend a quality frying pan that allows you to use a metal fish spatula. The thin metal makes working with the delicate fish much easier and leaves you with a better result. I would recommend stainless steel, cast iron, or my personal favorite- a hybrid pan like the Hexclad.
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