Tail fin of a Sockeye Salmon finning in the tide while caught in a gillnet while commercial fishing in Bristol Bay, Alaska
There are as many ways to prepare salmon as there are cooks…..Several things to remember when cooking fish.
Thaw frozen fish slowly. Overnight in the refrigerator is best. If you are in a rush, (what’s for dinner anyway…?) you may thaw frozen, vacuum-sealed products in lukewarm to cold water for 20 minutes or so. Cooking frozen fish will yield dry, poor quality results.
Well handled salmon or halibut need little additional ingredients. Salt and pepper will suffice. Start fish skin side down in an evenly heated pan. When the fillet appears white about three quarters of the way through, turn it and shut off the heat. The internal temperature of the fish will be between 120-140 degrees.
Left over salmon can be flaked and mixed with creme cheese or just mayonnaise to make a great spread for crackers.
For the more creative cooks; type “salmon recipes, ASMI” in your browser. That will take you to the Alaska Seafood recipe site. ASMI is the Alaska Seafood Marketing Institute. They are a public-private partnership between the State of Alaska and the seafood industry established to foster economic development of a renewable natural resource.