Storing, Thawing and Cooking Salmon

Salmon is among an elite group of foods known as “Superfoods.” That’s why storing salmon the right way is very important. With this in mind, realize that it is a food packed with vital nutrients, minerals, and muscle-building protein. To preserve its freshness and quality, orders are shipped frozen and will arrive frozen.

Storing

  • Perishable products should be kept frozen upon arrival or refrigerated if consuming immediately.
  • Slight thawing of raw frozen product may be safely re-frozen without loss of quality or nutritional value.
  • It is not recommended to re-freeze fully thawed raw product.
  • After opening raw salmon, it is best to consume within 3 days of thawing.
  • Smoked salmon packages can be refrigerated for up to 2 weeks.
  • DO NOT Keep sealed vacuum-packed raw salmon in your refrigerator for more than 2 days.

Thawing

It’s best to thaw seafood overnight in the refrigerator. Cut the vacuum seal open and place the package on a plate or shallow pan to catch any liquid and allow 8-10 hours (for full fillets).

It is not recommended to allow seafood to thaw at room temperature or place in water to thaw. Flavor and texture are both lost this way.

Basic Cooking Tips

First, remember that Wild Salmon cooks much faster than farm raised fish. It loses much of its flavor and moisture if it is overcooked even by just a couple of minutes. You can also cut large fillets into meal size portions before cooking.

Always start cooking salmon with the skin side up. This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist.

Any seafood or meat will continue to cook even after it’s removed from the heat so take it off the heat source just as soon as it is opaque throughout. To check take a knife and cut a slit in the middle or thickest portion of the fillet. The center should still be a slightly red.

Removing Pin Bones

Looking to remove pin bones from your fillets? See the tutorial below for quick and easy removal:

Grilling

Pre-heat grill to medium heat. Very lightly brush salmon and coat grill with oil to prevent sticking. Cook using indirect heat to prevent overcooking. As a general rule cook salmon approximately 10 minutes per inch of thickness and turn only once.

Pan Searing / Sautéing

Pre-heat olive oil in a skillet on medium-high heat, add just a bit of butter as well if you prefer. Place lightly seasoned salmon fillets in pan and give the skillet a light shake to prevent the fish from sticking. Cook for a just a couple of minutes uncovered on each side and turn only once. After turning, lower heat to medium-low. If you so choose, once the salmon is finished cooking, remove fillets from pan and de-glaze the pan with white wine or chicken broth, let reduce add a little bit of butter, stir together and pour over salmon before serving.

Baking / Broiling

Preheat oven to 400 degrees. Coat a baking pan with cooking spray or line pan with foil. Dress the salmon with your choice of marinade or spices and cook in oven until opaque, between 6-8 minutes. Let rest before serving.