Let’s hear from salmon-loving chef Tom Douglas about easy tips and tricks for making this fish extra special even when it’s not in season.
The commercial fishery in Bristol Bay, Alaska, provides 60 percent of the world’s wild salmon. That … [+]
Eat it to save it
In the Pacific Northwest, especially in the waters off Alaska, salmon is not just something to make for dinner, it’s a way of life. Commercial fisheries face constant challenges from climate change and the ever-shifting marketplace. In Bristol Bay, there’s been a decades long fight to protect the thriving fishing community from the proposed Pebble Mine project. Earlier this month, the EPA released a recommended determination that offers hope this effort will finally be off the table for good.
That’s news worth celebrating with a salmon feast, right? But wait… it’s no longer salmon season. What are we going to do?
Fortunately, the industry has responded to growing demand for wild salmon by upping the quality of the frozen product available year-round.
There are a few things that are essential to know when preparing frozen salmon, according to Douglas.
Defrosting: “It usually comes in a cryovac bag, which you should slit open while it’s thawing in the fridge. That lets it breathe.”
Also, good to know on the thawing front: “You can cook it from frozen, but you’ll want to use a lower heat so it cooks through and then finish with a sear.”
Invest in a good digital thermometer: “Once it hits 115 degrees, you’ll want to pull it off the fire, 120 degrees at the most.”
Frozen cooks quicker: “Because freezing and thawing removes some of the moisture, it cooks in about half the time as fresh.” Which is why you need that thermometer.
Seasoning: During fall and winter months, Douglas said he goes for warmer spices. He’s especially high on bringing smoked paprika into the mix.
On the side: As a contrasting compliment to the grilled salmon, Douglas suggests some kind of quick pickle. “I’ve been making a fennel relish lately, thinly sliced fennel sprinkled with some rice vinegar and a little honey, maybe a little lemon zest.”
For more salmon cooking tips, check out this how-to video:
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