Rich, buttery salmon is a rock star when it comes to nutrition, and mid-summer is the time to really enjoy it.
Text: Julianna Grimes
June 20, 2011
1 of 4Photo: John Autry
The Best of Summer: Pacific Salmon
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.
2 of 4Photo: John Autry
Our Favorite Salmon Flavor Combinations
Versatile salmon pairs with bold and subtle tastes.
Green: fresh herbs (especially dill, chives, and mint), cucumber, asparagus
3 of 4Photo: John Autry
Dave's Albacore Canned King Salmon
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).
4 of 4Photo: John Autry
Grilled King Salmon with Tomato-Peach Salsa
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.