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How to cook Alaska Gold wild king salmon and coho salmon

King Salmon Fillet

Wild salmon from the cold, clear waters of Alaska ranks as some of the world’s finest seafood. For extraordinary taste and extraordinary health benefits, eat more wild salmon.

There is no more optimal source of protein than wild salmon. Lean but dense with nutrients at the same time, wild salmon is a perfect protein. Heart-healthy with the right profile of fat, protein and nutrients, wild salmon is loaded with healthy benefits. It’s even good for your hands and skin!

These tips will help you become a salmon pro:

1. Start with excellent quality salmon. The line-caught wild salmon delivered by Alaska Gold Seafood is of the best quality. This quality comes from the catch methods our fishermen use and the handling procedures on their boats. This quality extends all the way to our customers with careful temperature control and our Alaska Gold Customer Service.

2. Our Alaska Gold salmon is delivered to your door frozen on dry ice to maintain temperature control. Remove dry ice. (DO NOT USE BARE HANDS to remove dry ice!)

3. Put salmon in freezer upon receipt. You should receive tracking info via email to know when to expect delivery.

4. The best way to thaw is to put in your refrigerator for 24 hours. Each individually vacuum-sealed salmon portion can be removed from freezer and thawed in your fridge, one at a time, for use whenever you’d like to eat it.

5. After 24-hour thaw in your refrigerator, remove and cut open vacuum-sealed package. Remove salmon portion from package.

6. Rinse and dry the fillet with a paper towel. Let sit out on your counter for a good 20 minutes to let the salmon get to room temperature. (When it’s too cold, the salmon will stick to your grill or pan.)

7. Marinate if desired in a favorite purchased or prepared marinade.

8. Pre-heat the grill if grilling or the pan if sauteing. We have some seafood cooking tips here on how to roast, bake or poach our salmon. Poaching is an excellent method to enjoy our coho salmon. If grilling, we’re big advocates of using a tin foil to make a tent to help retain the salmon’s moisture. Dry salmon is the worst and the best thing you can do is to prevent dryness. Using the “tin foil salmon tent” goes a long way to help retain the salmon’s moisture and natural flavors. Cook for about 10 minutes per inch of fish thickness. Turning is not necessary. Start “checking” the fish after 8 minutes. We like the fish when it starts flaking easily. We encourage you to cook slowly if grilling or baking–250º F is a great temperature, though there are merits to cooking at higher temperatures. We have some wild salmon recipes here.

9. DON’T OVERCOOK!! This is probably the biggest mistake made when cooking seafood. Overcooked fish is dry and unpalatable. When you remove your salmon fillets from the grill, they will continue to cook a little as they sit, so remove them from the grill when they are just nearly done. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Enjoy!

Many of us enjoy our Alaska Gold salmon with the most basic of pairings. Sea salt and a little pepper. I use the dried lavender from my yard, some sea salt and an orange rind to make a lavender sea salt rub, the seasoning that I have most often on my grilled salmon. Other herbs from the garden that pair well with salmon include dill and tarragon. The combination of honey and soy makes a savory sweet combination that goes well with salmon. Lemon and garlic also go well. Take 2 tablespoons butter, 2 teaspoons garlic, the juice from one lemon, a dash of of pepper and two of our coho salmon portions to make a simply delicious meal. Melt the butter in a large skillet over medium-high heat. Stir in garlic. Season salmon with pepper and a pinch of salt. Put portions in skin side up for four minutes and then flip and cook for another four minutes. Squeeze some lemon juice onto the salmon. You can substitute olive oil for butter.

How to pick a salmon: There are 5 varieties of commercially available wild Pacific Salmon. Each of these 5 have their virtues. In terms of richness, king salmon (otherwise known as chinook) is king. King salmon are the largest of the five species and are prized for their high oil content and are the salmon frequently featured on upscale restaurant menus. Sockeye salmon is also very flavorful and is known for its distinctive bright red flesh color and complex, robust flavor. Coho salmon (which is frequently called silver salmon) is known for its milder flavor. Families with children enjoy coho salmon but kids like the mild flavor. Coho salmon is best when line-caught like our Alaska Gold salmon. Versatile, coho salmon is a great option to grill or poach. It’s also the perfect salmon with which to make gravlax. If you smoke salmon or cure salmon at home, coho salmon is ideal. Keta salmon is also called chum salmon or dog salmon because it was fed to sled dogs. Though maligned as dog food, when caught in its silver bright color, keta salmon has a mild, nutty flavor, which can be quite pleasant. Pink salmon, which fishermen call “humpies” for the humpback that male pink salmon develop when spawning, is the most populous salmon. It cans and smokes well, which is how you’ll most frequently encounter it. Fish sold as Atlantic salmon, Scottish salmon, or New Zealand salmon is sure to be farmed salmon, as there are no commercially available wild Atlantic salmon in the United States and farmed salmon were introduced to New Zealand. Our Alaska Gold salmon is all wild-caught in the cold, clear waters of Alaska, which has sustainable fishing written into the state constitution. It’s quicker and less expensive to produce a farmed salmon than catching a wild salmon, but quality, in addition to environmental and ethical concerns factor into that lower price. Some people find farmed salmon flabby and off tasting. We find our wild-caught Alaska Gold salmon to have superior flavor, color and a firmer texture. In addition, with state of the art freezing technology, our Alaska Gold salmon can be enjoyed year-round. We recommend storing in your home freezer for no longer than 3 months. Ideally, use the coldest setting on your freezer. Those with dedicated meat/seafood freezers will get longer shelf life on their seafood because opening and shutting the door on your freezer presents slight temperature changes, which are second only to poor boat and dockside handling in terms of reducing quality in seafood.

Every once in a while, customers request a whole salmon. We have thought of offering whole salmon through our website. However, how would we box it in a manner suitable for a home consumer? Each salmon weighs a different amount. It would be difficult to make a consistent size package every time. Also, if we’re feeding a family of 5 to 6, then a whole salmon might make sense. But most people are feeding two to four people at mealtime and usually don’t have the space in their kitchen to “break down” a salmon. Filleting and “breaking down” a salmon is much more difficult than it looks. So we do that all for you. We offer individually vacuum-sealed portion packages. The most popular are our 8-ounce king salmon portions and our 6-ounce coho salmon portions. But we also have 4-ounce petite-sized king salmon portions for those who prefer smaller sizes.  For those filling their freezers or sharing with friends to buy for a larger group, we offer discounted prices on our bulk salmon offerings. We also offer what we call fillets but most customers will identify as “sides.” These are the whole side of the salmon. These  wild coho salmon sides are ideal for making gravlax and for grilling. Our king salmon fillets (sides) are perfect for a fancy barbecue. Just contact us with any questions on the ideal amount to order.

Our Alaska Gold Easy Salmon Burger Meat be made into burgers, tacos, even a breakfast hash for nutrient-dense, family-friendly meals. Check out the long list of Easy Salmon Recipes made by our customers.