Naturally tender and quick-cooking, salmon stars in these seven recipes you'll love.
Salmon is not only versatile but also naturally tender and quick-cooking. It even provides a hedge for beginning cooks―its
high fat content keeps it moist even when overdone.
View Recipe: Grilled Salmon Caesar Salad
When shopping for salmon, usually you'll find fillets or steaks nicely portioned and packaged. You can ensure your fish is
of good quality by looking for:
• Firm, resilient flesh
• Shiny skin, if it is still intact
• Pleasant sea smell―no ammonia
• No weeping fluids or dried-out flesh
View Recipe: Salmon Burgers
You can store salmon, loosely wrapped, on your refrigerator's bottom shelf for no more than two days before cooking.
View Recipe: Broiled Salmon with Roasted Tomato Sauce
Wild salmon tend to be slightly lower in calories, fat, and sodium than their farmed cousins, and depending on the variety,
they can have a bit more protein. Because salmon stop feeding once they re-enter the river, they are particularly high in
heart-healthy omega-3 fatty acids and protein to fuel their long journey through icy-cold waters.
Trivia: In Alaska, all salmon are wild. There are no farm-raised fish in Alaskan waters. In fact, it is illegal to farm-raise finfish.
View Recipe: Indian-Spiced Roast Salmon
The rising abundance of farmed and wild salmon mirrors our increased awareness of the fish's health benefits. Aside from being
a source of vitamins, protein, and minerals such as selenium, salmon has high levels of omega-3, the fatty acid that lowers
blood pressure, lessens the risk of heart disease, and helps prevent certain types of cancer.
View Recipe: Broiled Salmon Over Parmesan Grits
There are three species of Pacific salmon generally found as fresh fish in the market: king, coho, and sockeye. You can use
any type of salmon in most recipes, but keep in mind that each species cooks a little differently because of its fat content
and average size. The idea is to avoid drying out or overcooking the fish. A general rule is to cook about eight to 10 minutes
per inch thickness of fish, whatever cooking method you use.
View Recipe: Five-Spice Salmon with Leeks in Parchment