- Seared Salmon with Kale Salad, via sea2table.com
- Wild Salmon with Green Sauce, via New York Times Cooking
- Wild Alaska Salmon Crudo, via Bon Appetit
- Baked Coho Salmon with Meyer Lemon, via Sea to Table's Home Cook Hall of Fame
- Grilled Salmon with Honey Balsamic Glaze, via Sea to Table's Home Cook Hall of Fame
What to Do
1. Defrost slow and steady. Move your salmon to the fridge 24 hours before you plan to cook it.
2. Season well. Sprinkle salmon fillets with salt, pepper, and any other spices included in your recipe.
3. Mind your measurements. Our salmon comes filleted and skin-on in two 6 ounce servings. Some recipes might call for bigger or smaller fillets or for skin-off. Adjust your measurements accordingly.
4. Get that crispy skin!
What Not to Do
1. Never defrost in the microwave. No matter how desperate you are. Microwaving the fillets could cost you their nice texture.
2. Avoid overcooking. Wild salmon cooks fast due to its low fat content (compared to farmed salmon that can take some serious heat). To avoid a tough fillet, turn off the heat just before your fish is done to your liking.