Preparing a meal for your family, or for a group of people? Atlantic Salmon is a great choice because of its rich and buttery flavour. It has a mild and delicate, sweet-yet-earthy taste. Baked, grilled, and poached Atlantic Salmon will often taste citrusy and buttery, along with whatever accompanying flavors were added to the dish. Compared with the mild taste of most trout, salmon has a bigger flavor, sometimes described as sweeter. So stock up on this healthy fish and try our go-to recipes for salmon.
Atlantic Salmon has a torpedo-shaped body, described as a slender and graceful fish. It is easy to distinguish as it has a small head, blunt nose, small eyes, and a mouth extends back below its eye. At the beginning of their freshwater journey, they are silver-colored then toward their natal spawning grounds upstream, they start to become darker and darker, switching to a brown, red, green, or sometimes even blackish color.
The flesh ranges from pink to orange and has a medium-firm texture with large flakes and a medium fat content which you can see layers of white streaks in them.
There are many health benefits of eating salmon as it is high in protein and omega-3 fatty acids that provide well-documented benefits for the heart and brain. Atlantic Salmon also has a good source of Vitamin B12 and Vitamin D.
T&J Seafoods carries Atlantic Salmon all year long, in fact we smoke our own salmon (almost daily) at both of our stores so don’t forget to check out our Hot or Cold Smoked Salmon.
Try These Delicious Recipes:
> Baked Salmon in Foil
> Pan Seared Salmon with Lemon Butter
> Baked Salmon with Garlic and Dijon
How To Cook Atlantic Salmon:
Atlantic Salmon is a great meal idea. It’s highly nutritious and salmon can be ready in very little time, making it the perfect weeknight dinner recipe. So, we’ve put together a list of simple ways to cook Atlantic Salmon that takes the fuss out of eating healthy.
1. Baked: Bake at 400 degrees F for 12-15 minutes depending on thickness of salmon. For best results, test for doneness using a thermometer. Aim for no more than 140º F as the salmon will continue to cook after removing it from the oven. Or, use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily and look opaque.
2. Broiled: Preheat broiler with oven rack 6 inches from heat. Coat your salmon fillets in olive oil (we recommend Ralo Oil) garlic and herbs, then broil for 3 minutes or until they reach your desired doneness.
3. Grilled: Heat your coals, or gas grill to medium heat. Place salmon fillets on grill, flesh side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill. Cover and grill over medium heat. After about 5 minutes flip so that skin side is down. Most of the cooking will take place on the skin side.
4. Pan Fried: Season the salmon with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
5. Poached: Whether you are entertaining a crowd or making a simple meal for one, there’s nothing more easy and delicious than poached salmon. This is so quick to make (only 15 minutes), that it is often a favorite way to prepare salmon. Place your salmon on a bed of shallots, parsley, and dill, with a little white wine and water. Bring to a simmer, cover and cook. The salmon cooks gently and absorbs the flavors of the aromatics.
Note: To avoid overcooking the salmon cook to just 130℉ (55℃) and the results are just about perfect after a 5 minute rest. The center should still be a bit translucent but still flake along the muscle fibers.