Also indexed as: Atlantic Salmon, Chinook Salmon, Coho Salmon,
Humpback Salmon, Humpie Salmon, Smoked Salmon, Sockeye Salmon
Preparation, uses, and tips
For all conventional cooking methods, first measure the salmon at its thickest point,
including stuffing if used. For each inch (about 2.5cm) thickness, cook at high heat 10
minutes if fresh or fully thawed; 12 to 15 minutes if partially thawed; 20 minutes if solidly
frozen. Add 5 minutes to total cooking time if the salmon is foil-wrapped or heavily sauced.
The secret to successful salmon cookery is to not overcook it. Whichever of the following
cooking methods you choose, your salmon will be cooked when its flesh becomes opaque, yet is
still moist on the inside.
Baking
Place salmon in a greased baking dish (or wrap in oiled foil and place on a baking sheet).
Brush with melted butter or oil and season with salt and pepper. Bake in a preheated
450°F (230°C) oven.
Barbecuing
Place marinated salmon over hot coals on a well-oiled grill. Baste frequently and turn once
halfway through cooking period. Because salmon is lean compared to other protein foods, it
does not exude a lot of self-basting fat. Be sure all grills, baskets, racks, foil, and other
utensils are well-oiled to ensure easy handling of salmon while barbecuing. Marinating and
frequent basting will keep salmon moist and flavorful.
Broiling
Place seasoned and/or marinated salmon on a well-greased broiler pan. If using fillets,
fold thin ends under to ensure even cooking. Broil under a preheated broiler 4 to 5 inches
(about 10 to 12.5cm) from heat.
Pan frying
Coat salmon with seasoned flour or crumbs and fry in a small amount of hot butter or oil,
turning once halfway through cooking time.
Poaching
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in salmon, then
cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness
of the fish.
Steaming
Place salmon on a greased perforated rack over 1 to 2 inches (2.5 to 5cm) of rapidly
boiling water. Cover with a tight-fitting lid and keep the water at a constant boil through
cooking time.
Stir-frying
Cut salmon steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry
gently and briefly in hot oil before adding to your favorite stir-fried vegetables.
Buying and storing tips
Quality salmon is easy to recognize. Fresh salmon never smells fishy, it smells fresh. The
eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin
moist and with tightly adhering, shiny scales. Fresh salmon flesh will give slightly when you
press it with a finger, then spring back into shape. When choosing salmon steaks or fillets,
whether they’re fresh or previously frozen, look for moist, translucent (never dried
out) flesh.
Keep salmon cool on the trip from the market to your house. Never let it stay
unrefrigerated for long.
To store salmon, remove packaging, rinse fish under cold water, and pat dry with paper
towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a
shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part
of the refrigerator. Salmon will store well this way for up to two days.
When well-wrapped, salmon can be frozen for up to two months in a refrigerator and three to
four months in a deep-freeze. Use lined freezer paper and wrap the fish tightly from head to
tail with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and
leave for 24 hours in the refrigerator. To thaw more quickly, place the whole fish in a sink
(in a waterproof plastic bag) with cool running water, allowing about 1/2 hour per pound
(about 450g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5
minutes per pound (about 450g), with equal standing time in between zaps.
Varieties
There are five types of Pacific salmon. Chinook, also called the spring or king salmon,
often weighs in at more than 35 pounds (15.75 kg); prized by gourmets, its firm flesh can
range from ivory white to deep red. Chum salmon (also known as dog salmon) are known as keta
when canned; the flesh ranges from pale to medium red. Coho, or silver salmon, is known for
its red color and its versatility. Sockeye is the mainstay of the commercial fish industry; it
has a deep red-orange, firm flesh, and is called “red salmon” when canned. Lastly,
Pink salmon (also known as humpback or humpie) are the smallest and most abundant of the
Pacific species; the flesh is light in color and delicately flavored.
Atlantic salmon, native to Nova Scotia and Norway, is usually farm-raised in the United
States.
Nutrition Highlights
Salmon, 1/2 fillet (5.4 oz.) (153g) (cooked, dry
heat)
Calories: 280
Protein: 39g
Carbohydrate: 0.0g
Total Fat: 12.5g
Fiber: 0.0g
*Excellent source of: Potassium (967mg), Selenium (72mcg), and Niacin (15.5mg)
*Good source of: Magnesium (57mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
When cooked (dry heat), salmon (Atlantic, wild) provides 2.218 grams of omega-3 fatty acids, derived from EPA (0.411g), DHA
(1.429g), and ALA (0.378g), per 100 grams of salmon (Atlantic, wild). When cooked (dry heat),
salmon (Atlantic, farmed) provides 2.26 grams of omega-3 fatty acids, derived from EPA
(0.69g), DHA (1.457g), and ALA (0.113 grams), per 100 grams of salmon (Atlantic, farmed). When
cooked (dry heat), salmon (Chinook) provides 1.847 grams of omega-3 fatty acids, derived from
EPA (1.01g), DHA (0.727g), and ALA (0.11g), per 100 grams of salmon (Chinook). When cooked
(dry heat), salmon (chum) provides 0.848 grams of omega-3 fatty acids from EPA (0.299g), DHA
(0.505), and ALA (0.044g), per 100 grams of salmon (chum). When cooked (dry heat), salmon
(coho, wild) provides 1.114 grams of omega-3 fatty acids, derived from EPA (0.401g), DHA
(0.658g), and ALA (0.055g), per 100 grams of salmon (coho, wild). When cooked (dry heat),
salmon (Pink) provides 1.332 grams of omega-3 fatty acids, derived from EPA (0.537 grams), DHA
(0.751g), and ALA (0.044g), per 100 grams of salmon (pink). When cooked (dry heat), salmon
(sockeye) provides 1.292 grams of omega-3 fatty acids, derived from EPA (0.53g), DHA (0.7g),
and ALA (0.062g), per 100 grams of salmon (sockeye).