What to Eat Right Now: Pacific Salmon

By Text: Julianna Grimes
July 01, 2011
Photo: John Autry
Rich, buttery salmon is a rock star when it comes to nutrition, and mid-summer is the time to really enjoy it.
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The Best of Summer: Pacific Salmon

Photo: John Autry
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.
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Our Favorite Salmon Flavor Combinations

Photo: John Autry

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

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Dave's Albacore Canned King Salmon

Photo: John Autry
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).
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Grilled King Salmon with Tomato-Peach Salsa

Photo: John Autry

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.

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By Text: Julianna Grimes