Cooking with Salmon

One of the big reasons for the success of salmon farming is the high, consistent quality of farm salmon products. BC farm production allows restaurants, stores and consumers to enjoy fresh salmon products all year round.

Farm salmon are harvested in just the right numbers and at just the right size to fill precise orders. They can frequently be delivered to processing plants alive, where they are quickly cleaned, washed, graded and sent to market. It's often a matter of only hours between when a fish leaves the water and when it ends up on a dinner plate.

• How do I decide which type of salmon to buy?
• How do I choose salmon?
• What cuts of salmon are available?
• How do I store salmon?
• How do I thaw frozen salmon?
• How much salmon do I serve?
• What range of salmon products are available?
• Is salmon difficult to cook?
• How do I tell when salmon is cooked?
• Can I microwave salmon?

More information is also available with respect to Food Safety.

How do I decide which type of salmon to buy?
There are three species of farmed salmon to choose from. Atlantic salmon is the most common, but Chinook (called Kings in the US) and Coho (Silvers) are also available. All of the species are delicious and can be used in your favorite recipes. The differences between the species are subtle: Atlantic have a pink to deep orange flesh color and a delicate flavour, Chinook has a deep orange/red color and rich taste, and Coho has a deep orange/red color and firm texture.

How do I choose salmon?
Look for a shop that keeps their fish cold, well iced, and frequently restocks with fresh products. When buying whole salmon, look for clean, glistening skin, clear eyes, clean pink/red gills, firm flesh that springs back when pressed, and a fresh, mild aroma. When buying steaks and fillets, look for firm, elastic flesh, and a mild aroma.

What cuts of salmon are available?
Salmon are processed in many forms. Whole salmon make a marvelous, impressive meal when you are having several guests over for dinner. Whole salmon can be stuffed and baked in the oven or cooked in foil on your barbeque. Salmon portions such as steaks and fillets are easier to cook for smaller numbers of people, and can be used in many different recipes. Boneless fillets, available at most fish shops and grocery stores, make salmon a treat for those who love fish but don't like the bones.

How do I store salmon?
Salmon have a delicate flesh and must be stored carefully. After purchasing, do not leave your fish sitting in the car or on the kitchen counter for a prolonged period: if the fish warms up it will lose some of its quality. Place the fish in the coldest part of your refrigerator, and preferably cook it within two days. If you want to store salmon for longer, freezing is your best option. To avoid freezer burn, wrap the fish tightly in plastic wrap or plastic bags and eliminate open air spaces as much as possible. Salmon will stay fresh in the freezer for three to five months.

How do I thaw frozen salmon?
Salmon is best thawed if it is placed in your refrigerator for 24 hours. If pressed for time, salmon can be thawed by placing it under cold running water or in the microwave on low power for four to five minutes per pound (followed by equal standing time). Care should be taken when using the microwave not to prematurely cook the fish during the thawing process.

How much salmon do I serve?
A standard light portion of salmon is 100 grams (3 ounces), although if you have some healthy appetites or real salmon lovers they may eat as much as 200 grams (7 ounces). Whole salmon has more inedible weight (fins, carcass and head) so it is best to plan on 150-300 grams (1/3-2/3 pound) per person when purchasing whole fish.

What range of salmon products are available?
Farmed salmon is made into a growing variety of products in addition to the traditional cuts. Hot smoked salmon comes in many forms, from the spicy peppered smoked salmon to sweet, translucent candy smoked salmon. A range of melt-in-your-mouth cold smoked and gravlox salmon are also available. Salmon sausage, burgers, pepperoni, stuffed salmon loins, salmon pate, marinated salmon, and many other tasty forms of farmed salmon are also available at specialty shops and markets.

Is salmon difficult to cook?
Not at all. If you have never tried cooking salmon before, try this easy, classic recipe: simply sprinkle some lemon juice, salt and pepper on some salmon fillets or steaks, and grill them in your oven or barbeque for 10-12 minutes per inch of thickness. Flip them once if your barbeque does not have a lid. That's it! Fast, easy and delicious. Once you find how easy salmon is to cook, you will be trying out some of the many tasty recipes for salmon that will impress your friends and your tastebuds!

How do I tell when salmon is cooked?
It is important not to overcook salmon. Farmed salmon has a rich flesh, and it does not dry out as easily as other types of salmon. Nevertheless, avoid overcooking so that you can enjoy salmon's full potential. Salmon changes color during cooking from an uncooked translucent red/pink to an opaque pink when it is cooked. You can check if the fish is cooked by inserting a knife into the thickest section of the fish and ensuring that there is a consistent, opaque pink coloration all the way through the salmon. A good rule of thumb is to cook farmed salmon for 10-12 minutes per inch (at its thickest section) at 450° F. Add 5 minutes to this time for fish that is wrapped in foil.

Can I microwave salmon?
Yes. Place fish in a shallow dish and cover it with plastic wrap with one corner turned back for venting. Microwave on high for 4-5 minutes per pound of fish (including stuffing). Let the salmon stand, still covered, for five to seven minutes to allow the heat to evenly transmit throughout the fish. The power rating can differ from microwave to microwave, so it is a good idea to check the salmon to see if it is cooked before serving. If it is not, return it to the microwave for a few more minutes, let stand, and serve.