Spring Forward With Copper River Skillet Salmon And Fresh Veggies

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website hereThis week: Kill it with skillet salmon and spring veggies

Skillet Salmon With Spring Vegetables

inspired by Lindsey JohnsonCafe Johnsonia, adapted by Diane Wiese, F/V Martin Is


  • 1-1 1/2 lbs wild caught salmon fillet, skin on 
  • 2 large russet potatoes, scrubbed clean and cut into about 1/4″ slices, boiled just until tender  
  • 1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)  
  • Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard  
  • Olive oil  
  • Salt and pepper, to taste  
  • Mizuna or other greens for serving platter  
  • Mustard vinaigrette (optional)


  • Pat the salmon dry and sprinkle with salt and pepper on both sides
  • Heat olive oil in skillet over medium-high heat
  • Add the salmon, skin side down. Cook for about 3-4 minutes 
  • Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
  • Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm. 
  • Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden 
  • Transfer to platter and keep warm
  • Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp
  • Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
  • Transfer to a serving platter and drizzle with a little mustard vinaigrette 


For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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