Simply Seafood®

SALMON COOKING SAVVY

When you bring home a piece of salmon from the market, there are a few things to consider:

Has it been frozen? Only a small percentage of the wild salmon sold in retail will have never been frozen: most are flash-frozen within hours of catching. This preserves the quality of the flesh at its peak of flavor, while also reducing risk from parasites. If the wild salmon has never been frozen, you should cook it completely before eating because of a slight risk from parasites. Farmed salmon and frozen wild salmon can be cooked “medium” or used in raw preparations such as salmon tartare.
What variety is it? Fattier salmon, such as king and sockeye (and farmed Atlantic salmon) will retain moisture and tenderness during any type of cooking. They are particularly suited for the gill where the extreme dry heat can sap moisture from leaner varieties of salmon. Those other salmon can, however, be grilled whole or marinated before grilling, both of which will help maintain their succulence.

AT A GLANCE

King Salmon: The biggest fish and the smallest resource. Some can grow to 50 pounds, but generally market between 10 and 20 pounds. King spring runs in Alaska are the first wild salmon of the year. Per 3 1/2-oz. raw: Cal. 180, total fat 10.44 gm, Om-3 1.4 gm.
Sockeye salmon: The reddest salmon, sockeye are a major U.S. export to Japan where they’re highly prized. They get respect at home, too, for vivid color and flavor. Available primarily mid-May through July; average weight about 6 pounds. Per 3 1/2-oz. raw: Cal. 168, total fat 8.56 gm, Om-3 1.2 gm.
Silver salmon: Not a lot of silvers are caught each year but they are worth a look when available. Though less fatty than the king salmon, silvers have a similar rich color. Available July to September; average weight about 10 pounds. Per 3 1/2-oz. raw: Cal. 146, total fat 5.93 gm, Om-3 1.1 gm.
Chum salmon: the palest in flesh color, chums have a low fat content compared to other salmon. They’re also known as fall salmon, with the latest fishery season extending well into October. Average weight about 8 pounds. Per 3 1/2-oz. raw: Cal. 120, total fat 3.77 gm, Om-3 .6 gm.
Pink salmon: These are the smallest salmon, averaging less than 4 pounds, and also the leanest. There is a good resource of pinks and most of them are canned. Fresh pinks are available August into September. Per 3 1/2-oz. raw: Cal. 116, total fat 3.45 gm, Om-3 1.0 gm.
Atlantic salmon: No wild fishery of Atlantics left to speak of, but they are the primary species of farmed salmon. These salmon can grow nearly as large as kings, and have a similar fat content. The flesh has a lighter orange hue than wild king or sockeye. Per 3 1/2-oz. raw: Cal. 183, total fat 10.85 gm, Om-3 1.9 gm.

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