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The Best Tips for Cooking Salmon
Now that you've caught a Pacific salmon, you need to know how to cook it -- or order it in a restaurant -- to avoid spoiling the rich flavor.
Freeze as Little as Possible: It's a sad fact that salmon loses some of its richness and gets more "fishy" as soon as it's frozen. Eat as much as you can fresh because it'll never be better. Ask if the salmon is fresh when you order it in a restaurant. Don't overlook smoking, the traditional Native way of preserving fish for the winter.
Choose the Best Fish: The best restaurants advertise where their salmon comes from on the menu. In early summer, Copper River kings and reds are the richest in flavor; later in the summer, Yukon River salmon are best. The oil in the salmon gives it the rich, meaty flavor; the fish from the Copper and Yukon are high in oil content because the rivers are long and the fish need a lot of stored energy to swim upstream to spawn. King, red, and silver salmon are the only species you should find in a restaurant. Avoid farm-reared salmon, which is mushy and flavorless compared with wild Alaska salmon.
Keep It Simple: When ordering salmon or halibut in a restaurant, avoid anything with cheese or heavy sauces. When salmon is fresh, it's best with light seasoning, perhaps just a little lemon, dill weed, and pepper and salt, or basted with soy sauce; or without anything on it at all, grilled over alder coals.
Don't Overcook It: Salmon should be cooked just until the moment the meat changes color and becomes flaky through to the bone, or slightly before. A minute more, and some of the texture and flavor are lost. That's why those huge barbecue salmon bakes often are not as good as they should be -- it's too hard to cook hundreds of pieces of fish just right and serve them all hot.
Fillets, Not Steaks: Salmon is cut two ways in Alaska: lengthwise fillets or crosswise steaks. The fillet is cut with the grain of the flesh, keeping the oil and moisture in the fish. Do not remove the skin before cooking -- it holds in the oils and will fall off easily when the fish is done. If you have a large group, consider cooking the salmon bone-in (sometimes called a roast), stuffing seasonings in the body cavity. When it's done, the skin easily peels off and, after eating the first side, you can effortlessly lift out the skeleton.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
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