All About Salmon
If you struggle with cooking your salmon, we can help! Learn how to select and cook salmon to perfection and then try some of our favourite restaurant-worthy salmon recipes.
How do you tell if the salmon in the store is fresh? Here are some basic guidelines to help you determine what to purchase:
- Whole salmon – Make sure that the skin is moist-looking, scales are shiny, the gills have a reddish tinge, and that the eyes look clear, not cloudy.
- Steaks or fillets – Flesh should look translucent and moist. Avoid salmon that appears dried out.
- Fresh salmon, whether whole, steaks or fillets, will give slightly when pressed gently with a finger and will bounce back. Never purchase salmon if it smells fishy.
Basic Cooking Tips:
- Salmon is usually cooked at a high temperature for a short period of time. Fish contains little connective tissue and does not require a long cooking period.
- Salmon is cooked when the flesh loses its translucent appearance, becomes opaque and flakes easily with a fork.
- Overcooking dries and toughens fish.
- The length of cooking time is determined by the thickness of the fish. Measure at the thickest part. This is just behind the head on a whole fish.
Cooking Times – All Cooking Methods:
- Generally, if not following a recipe, cook fish at 450°F.
- Salmon fillets and steaks: 10-12 minutes per inch of thickness.
- Whole salmon: 15 minutes per inch of thickness.
- Frozen fish: Double the cooking time or 20 - 24 minutes per inch of thickness.
- Fish wrapped in foil: Add 5 minutes to total cooking time.
Cooking on the Barbecue:
- Salmon is cooked on Medium or High heat on the barbecue.
- The cooking grid or grill topper should be clean and lightly oiled to keep the fish from sticking.
- The cooking times are approximately the same as in the oven, depending on the wind and weather conditions.
- Fish wrapped in foil will not have the barbecue flavour.
- Store fresh uncooked salmon in the fridge a maximum of 24 – 48 hours or up to best-before date, if indicated on the package.
- Freeze for up to 3 months.
- Thaw fish in the refrigerator or in a sealed plastic bag in cold water in the sink. Allow 30 minutes thawing per pound in the sink.
- Leftover cooked salmon should be consumed within 24 – 48 hours.