Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.
For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes
For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes
Bake - Bake at 400 degrees F until the fish is cooked according to the above times
Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn.
Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly.
Poach - Poach fish in water, fish stock or a combination of white wine and stock or water. Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done.
Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.