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Any tips for cooking wild salmon?
Posted on 5/19/11 at 8:12 pm
Posted on 5/19/11 at 8:12 pm
I like the taste of farm-raised salmon and could eat it on a weekly basis, but I'm scared of the health risks. Lately I've been trying different types of wild salmon, but I just can't eat the stuff....too fishy tasting. I've tried different cooking methods, different seasoning, and a variety of marinades. Anyone have this same dilemma? Any tips?
7
Posted on 5/19/11 at 9:33 pm to UFownstSECsince1950
First word of advice is you better stop eating the wild for a while, unless you have a passion for salmon marinated in cesium and iodine from Fukushima Daichi, Japan. Another bit of advice is salmon seviche. Orange and lemon juice, thin sliced onion, thin sliced salmon, pepper and frig for about three hours.
Posted on 5/19/11 at 10:24 pm to UFownstSECsince1950
How well do you cook it? Wild salmon is really easy to over cook. I usually use just a touch of Seafood Magic and pan sear it on pretty high heat for a few minutes. That usually keeps the interior pretty raw.
Posted on 5/19/11 at 10:38 pm to UFownstSECsince1950
I was just reading an article about different types of salmon today LINK
Nothing on how to cook it, but might be helpful when buying it.
Nothing on how to cook it, but might be helpful when buying it.
Posted on 5/19/11 at 10:39 pm to UFownstSECsince1950
Wild is all I ever buy. I do notice if I bake it rather than grill it, it seems more bland.
Posted on 5/20/11 at 12:41 am to UFownstSECsince1950
quote:
I like the taste of farm-raised salmon and could eat it on a weekly basis, but I'm scared of the health risks. Lately I've been trying different types of wild salmon, but I just can't eat the stuff....too fishy tasting. I've tried different cooking methods, different seasoning, and a variety of marinades. Anyone have this same dilemma? Any tips?
Depends on the type of salmon and where it is caught. There are 5 types of pacific salmon and they can be very different in flavor. I prefer mine smoked, but another good way to cook it is with an alder or cedar plank (or another type of plank) and grilled.
Here is a recipe from my friends at the Taku Lodge.
LINK
Posted on 5/20/11 at 8:50 am to UFownstSECsince1950
quote:
Any tips for cooking wild salmon?
If you can get the salmon with the skin on sear it skin side down seasoned with kosher salt and pepper. Once the skin is crispy throw in a garlic clove, 5 pieces of thyme, and table spoon of butter. Then baste it a couple of times, flip the fish and remove from the heat and continue to baste for 5 minutes. It should be awesome!
Posted on 5/20/11 at 10:51 am to UFownstSECsince1950
Saw Emeril do a sugar and cheyenne crusted salmon once...i tried it and it was awesome. I'm sure if you googled it you'd easily find the recipe. Very easy to do and delicious too.. 
Posted on 5/20/11 at 11:50 am to Uncle LeeBird
I'm a big fan of the Cedar Plank method.
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