Salmon are beefy fish that can be prepared in the same manner as meat and poultry. They are firm enough to withstand the rigors of grilling and smoking but are just as delicious baked, broiled, fried, steamed, sautéed, or served on a sushi menu.
All salmon, even in canned form, are high in Omega-3 fatty oils and are loaded with B vitamins and calcium. Cooking fish at home may seem daunting at first. This is an excellent “starter” fish that can be prepared with confidence, even by inexperienced cooks.
Pacific species include:
Most Atlantic salmon are farm-raised.
Hot or cold smoked salmon may be marketed as kippered, cured, or brined.
Fresh salmon can be frozen for about four months if double-wrapped. For best flavor and texture, however, you should enjoy the superior taste while it’s fresh.
Remove and rinse packaged salmon. Place on a rack in an ice-filled pan and cover tightly until ready to use.
Canned salmon is good for about 12 months, but must be refrigerated and used within two days after opening.
Swordfish and halibut are top alternate choices, but tuna is a good grill substitute.
View BigOven's salmon recipes