A deliciously cooked piece of salmon is easy to achieve, even on a weeknight. Here are 5 foolproof techniques for preparing Bristol Bay Sockeye Salmon.
HOW TO TELL WHEN YOUR SALMON IS DONE:
Flesh should be pale orange and flaky on the outside with a bright orange opaque center.
The center of the salmon should be slightly translucent – the fish will continue to cook after you’ve removed it from the heat.
Put a fork in it! Insert a fork or knife into the thickest part of the salmon to test the color and flakiness.
Sockeye salmon is best served medium rare or with internal temperature of 110-120 F.
Grilling salmon is simple and adds great flavor to your fish.
• Preheat grill to very hot
• Pat the salmon dry and brush with oil on both sides. Season salmon with
your favorite flavors, or keep it simple with salt and pepper.
• Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7
more minutes or until done
If you’ve got an oven and a baking dish or sheet pan, then you’re all set to roast salmon!
• Preheat oven to 375 F.
• Line a baking dish with foil. Coat salmon with cooking oil on both sides and season to your liking.
• Place salmon skin-side down in baking dish and bake for 10-15 minutes or until done.
• Remove from oven and serve immediately.
Steaming salmon can help lock in flavors you wouldn’t be able to achieve with other methods of cooking.
• Find a pot that your steamer basket fits snugly on top of and fill halfway
with water. Bring water to a boil.
• Line steamer basket with parchment paper and place salmon in steamer.
Salt and pepper the salmon and add your favorite herbs and spices.
• Cover and place on top of the pot of boiling water. Steam for 7-10 minutes or until done
4. Pan Searing:
This is a good method for beginners. We recommend using a seasoned cast iron skillet, but any non-stick pan will do.
• Coat salmon on both sides with cooking oil
• Add enough cooking oil to coat the bottom of the pan and heat over
• Place salmon, skin side up, into pan and cook until browned, about 4
• Carefully flip salmon and cook for another 3 minutes or until done.
This technique is similar to steaming, but doesn’t require any special tools. Add ingredients to the poaching water such as white wine, lemon, dill and garlic so the salmon gets a flavor boost during cooking.
• Season salmon on both sides with salt and pepper
• Fill a straight-sided pan one-third of the way with poaching liquid and bring to a simmer over medium-high heat
• Carefully place the salmon in the pan. Cover, reduce heat and gently
simmer the salmon for 7-9 minutes.
Find more delicious wild sockeye salmon recipes at www.bristolbaysockeye.org.