What to Eat Right Now: Pacific Salmon
By: Text: Julianna Grimes
Salmon is one of the best sources of heart-healthy omega-3 fats. Even better, the unctuous flavor and meaty-fatty texture make it seem luxurious and indulgent, a real treat to eat. Its high fat content keeps it moist even when slightly overcooked—so it’s a perfect option for the intense heat of the grill. Mid-summer is the best time of year to find wild Pacific king salmon—the premier, largest, and most full-flavored species. Many fish return to fresh water to spawn beginning in May and continuing through July. Sockeye and coho salmon are also abundant during summer months and offer a milder flavor. If you’re concerned about sustainability, stick with wild Pacific salmon, especially Alaskan.
Versatile salmon pairs with bold and subtle tastes.
- Salty: lower-sodium soy sauce, capers, miso, olives
- Sweet: honey, brown sugar, maple syrup, orange juice or zest
- Sour: fresh lemon, fresh lime, vinegar
- Pungent: onion, shallot, garlic, ginger, horseradish, sesame
- Creamy: cream cheese, yogurt, crème fraîche, butter
- Smoky: chipotle chiles, smoked paprika, cumin
- Green: fresh herbs (especially dill, chives, and mint), cucumber, asparagus
Dave’s Albacore makes premium seafood products, and this salmon is no exception. Tender, juicy fish is all you’ll find inside the easy pull-top tin—no bones or skin in sight. Choices include no-salt-added, lightly sea salted, or smoked chinook salmon, among other varieties ($9.50 for 6 ounces at davesalbacore.com).
Use a peach that’s just ripe so it’s juicy but still holds its shape. King (also called -chinook) salmon is the best quality and works well in this dish, though sockeye works.