Salmon

Selecting Salmon:

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. 

Salmon Storage 

• 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.