How to cook salmon – pink, chum, sockeye, coho, spring, oh my…
Okay, you’ve bought some salmon, but now what do you do with it? It really matters which type of salmon you buy as each has a different flavour profile and fat content. Here’s my top tips on how to cook each type of salmon properly. My two favourites are King and Sockeye, but they are also the most expensive. If you buy coho, chum or pink, just think of it like trout, a cheaper option, but a nice mild fish to pan-fry, can or smoke. – Chef Robin
My Salmon Rules
Rule #1 – DO NOT BUY FARMED SALMON – the texture is horrible and the flavour is usually non-existent.
Rule #2 – The skin on a fresh fish is the tastiest part. I like to remove it, add salt and oil oil, and then broil it separately sometimes so that it crisps up perfectly and doesn’t get soggy.
Rule #3 – Always use kosher salt for brining. I like to wet brine all my salmon even just for 15 minutes before I barbecue it. It makes the salt penetrate the fish and keeps it from drying out.
Rule #4 – Freshness – Buy at the fish market for top quality, look for clear eyes to gauge quality, never buy a fishy smelling fish. FAS (frozen at sea) is the best option for frozen fish.
Seasons: Spring/Chinook salmon is caught year round while the other species (sockeye, coho, pink and chum) are available from June through October, normally.
The 5 types of Pacific Salmon
Also known as king, this is the fattiest salmon. Best for baking, barbecue or grilling; so juicy and flavourful!
Barbecue it or serve it raw, this is my favourite salmon as you can do almost anything with it. If you get sashimi grade then it’s nice to serve it sliced raw with a little lemon, ginger, chives and salt.
More subtle in flavor and texture than other types, it’s a smaller fish, making it great for roasting or grilling whole.
Has a lower fat content and is a good option for canning or smoking. If you find very fresh fillets (at fisherman’s wharf), grill them and season them lightly. Be very careful not to overcook them as they are very delicately flavoured.
Sometimes labeled dog or keta salmon, it’s prized for its roe. Low fat fish that’s great for pan frying, canning, grilling or smoking.
SALMON LOVERS SUPPER CLUB
By Chef Shelley Robinson (Top Chef , Diva at the met) – BC Salmon season has begun!
Summer Garden gazpacho
Home baked Bannock flat bread
Vanilla cured salmon
Grilled salmon – 3 ways
Wild rice fritters
A plethora of spring vegetables and salads
Fresh berry forno pizza
Spruce tip lemonade