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Salmon Cooking Methods

We are a second generation fishing family and our business has been family run and operated since the 1970's.u00a0We love the pristine Alaskan waters we've fished for over 25 years and participate in efforts to keep them clean.<br>Our wild salmon are individually caught and hand harvested on small boats in Bristol Bay, a remote region of Alaska known for having the largest run of sockeye on the planet.u00a0 Each salmon is immediately chilled and delivered to a processing facility to be flash frozen in a way that preserves that u201cjust caughtu201d freshness.u00a0 With us, there is no middleman and each cut of fish is personally inspected before it comes to you.<br>

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Salmon Cooking Methods

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  1. Salmon Cooking Methods

  2. To cook fish perfectly, remove it from the heat source before it appears fully cooked, while there is still some translucency in the middle. Fish keeps cooking for several minutes after being removed from the heat. If you wait until the fish looks done, it will be dry by the time it reaches the table. After 6-8 minutes of cooking, check to see if the fish is done. Take a sharp knife and use it to peek into the thickest part. If the fish is flaky, but still has some translucency in the middle, it is done. It should not, however, look raw.

  3. Pan Frying • Preheat pan to medium-high. • Rinse and pat fillets dry. Rub with olive oil, salt and seasonings. • Once the pan is hot, add olive oil to the pan. • Place salmon SKIN SIDE UP and set timer for 3 minutes. • You always start skin side up because dry spices on the flesh can burn if cooked longer than 3 minutes. • Flip, reduce heat slightly (to about medium) and cover pan with a lid. • Set the timer for another 3 minutes. If it is a thicker piece and it is not done in 3 minutes after flipping, set the timer for 1-2 minute increments till done. If it is thinner piece, it may only require 2 minutes of cooking after flipping.

  4. Baking • Preheat oven to 400 F. • Rise and pat fillets dry. • Oil and salt the salmon lightly before cooking. • For easy clean up, line a baking sheet with parchment paper. • Bake for 8-12 minutes depending on thickness.

  5. Broiling • Preheat broiler to medium-high. • Rise and pat fillets dry. • Oil and salt the salmon lightly before cooking. • For easy clean up, line a non-metal dish with parchment paper. • Broil 4-6 inches from the heating element. • Broil 5-7 minutes or until salmon is done. No need to flip.

  6. ABOUT US We are a second generation fishing family and our business has been family run and operated since the 1970's. We love the pristine Alaskan waters we've fished for over 25 years and participate in efforts to keep them clean. Our wild salmon are individually caught and hand harvested on small boats in Bristol Bay, a remote region of Alaska known for having the largest run of sockeye on the planet.  Each salmon is immediately chilled and delivered to a processing facility to be flash frozen in a way that preserves that “just caught” freshness.  With us, there is no middleman and each cut of fish is personally inspected before it comes to you.

  7. CONTACT US- Email Address- thewildsalmoncompany@gmail.com Website- https://www.thewildsalmonco.com/ Phone No. +1 828-216-2565

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