Quick Overview and Fun Facts:
You can never go wrong with the king of fish. Salmon is in season from April until October. June, July, and August are the peak months.
Whether you’re looking for a summer cookout or a quiet night in with the folks, Salmon is a readily available fish that is not only nutritional but delectable and hearty while being packed with flavor.
There are very few proteins that have a strong flavor profile with just a dash of salt and some olive oil to go with it. The olive oil has a subtle taste that brings out the richness of salmon. Aside from the gourmet sides and mains that can be created with this fish, salmon is generally considered a ‘health’ food in Asia.
- Types of Salmon
- More On The 5 Salmon Types
- How To Prep The Salmon
- Popular Salmon Recipes
- Quick and Easy Salmon Recipes
- Health Benefits of Salmon
- Dalstrong Recommended Tools
- Frequently Asked Question
1. Types Of Salmon
Anadromous in its nature, this fish can live in both, salt water and fresh water. Let’s dive right into the best salmon recipes out there. But, let’s begin by answering a few basic questions.
What are the different types of salmon?
There are 6 types of salmon and they all have special traits that are perfect for certain cuisines and the pacific ocean is home to them.
These are the most common types of salmon that you can find readily at your local grocery store.
2. More On The 5 Types of Salmon
King Salmon is considered the best salmon in terms of taste and texture. With a high-fat content and rich flesh-like texture, they’re available in colours of white and deep red colour.
The silver skin on this salmon is the reason for its name. When sliced, you would notice a bright red flesh and a much more delicate texture than King salmon. In terms of flavor, they’re both in the same boat. Quite literally.
Humpback Salmon or Pink Salmon
Pink salmon is the most commonly found fish in the Pacific ocean. A pale pink colour runs from the side of the fish and inside the flesh as well. Low in fat content, Pink salmon is often canned, thanks to its longer shelf life.
However, they are also sold smoked or frozen like the other types of fresh salmon. Pink salmon is nicknamed ‘Humpback salmon’ because of a distinct hump formed on the back of their bodies when they spawn.
Pink salmon gives the best results for a quick recipe of smoked salmon on sourdough bread with dill sauce to go with it.
This is yet another bright-looking salmon, in a red and orange tinge running across their body. They have the most salmon-like flavor, alike the King salmon. Bright silver in colour, this is the most commercial catch in Canada and the US.
My personal favourite! While the Pacific houses different types of salmon, the Atlantic has this one. Rich in omega 3 fatty acids, Atlantic salmon is the best kind, along with King salmon. Atlantic salmon, just like Pink salmon, is great for sandwiches and wraps with smoked salmon on it.
Silverbite Salmon or Chum Salmon
While this one isn’t as popular as the other five types of salmon, it is still a catch. Another name for this fish is Dog salmon because of its dog-like teeth. This is a smaller fish with a lower fat content than the other types of salmon.
Since it weighs only 8 pounds, it is often canned or sold as frozen salmon. If you’re all about meal prepping, the Silverbite salmon is perfect for little chunks of smoked salmon over some cream cheese in a salad.
3. How To Prep The Salmon
Before you cook salmon, submerging it in a brine solution for a couple of minutes brings out all the subtle flavors hidden in your salmon fillet.
Before following any of these salmon recipes, just keep in mind that you shouldn’t marinate your salmon in soy sauce or lemon juice any longer than 30 minutes, as your fish will begin to fall out after becoming too tender.
- Feel for any tiny bones that weren’t taken out during the filleting process. Use tweezers to speed up the process.
- Clean your salmon fillet with cold water and gently rub the skin to remove any dirt that is stuck on it.
- Pat your salmon fillet dry with a paper towel and place the salmon on your cutting board to rest. Resting it for five to ten minutes allows your fish to firm up.
- Season your fish with some salt and pepper. Rub it well on the salmon skin. This will help you achieve the perfect crispy salmon.
- Marinate your salmon in your choice of dressing. Citrus is the most popular theme with fish. Adding lemon juice and a mild soy sauce is perfect to bring out the umami flavors that exist in your fish.
There you have it. Your salmon is all set to take on the heat.
4. Popular Salmon Recipes
Grilled Salmon Recipe
The best kind of salmon for grilling is wild salmon, and the best cut for grilling salmon is a fillet! It is a single-serving strip that is cut from the side of the fish. You could also go for salmon steaks that are cut crosswise from the middle of the fish. They are perfect for a recipe for grilled salmon.
- Remove the tiny bones with a tweezer that pokes out from the middle of the fillet. This is a crucial step, so take your time and don’t rush it. No one likes a tiny bone when they’re in the middle of devouring grilled salmon.
- When it comes to a classic recipe like grilled salmon, having a good marinade ready is super important! Marinate your salmon as per your tastebuds. You can add fats like olive oil, buttermilk, or butter. Or, you can add lemon juice, lime, mustard, or vinegar for an acidic taste. These fats and acids are going to compliment your grilled salmon like never before.
- To get the perfect fillet of grilled salmon, it’s crucial to have your grill up and ready. Make sure your grill is clean. Use a basting brush with some oil to grease the grates of your grill. If you’re using charcoal, gas, or an electric stovetop, make sure the coal or heat is hot enough. A medium temperature is ideal for grilling delicate fish like wild salmon.
- While the grill heats up to your desired temperature, brush the fillets with oil, salt and pepper if you haven’t already during the marination process.
- Now it’s time to place salmon on the grill grates, skin side down. When the temperature reaches 145º F, the salmon is going to start releasing fat. This would look like a white opaque liquid. It takes about 10 minutes for the temperature to reach 145º F, so that’s 10 minutes per side.
- Remove the salmon from the grill using a spatula. Most people use metal tongs to do this, but it squeezes the moisture out from the seam of the salmon and makes the texture uneven.
- Plate your salmon and add lemon wedges around it, or use lemon zest or finely chopped green onion as garnish. Serve with a side of dill sauce and voila!
Tip for Grilled Salmon!If your salmon doesn’t have skin on it, punch a few holes on a rectangular sheet of foil that is a few inches longer than the salmon, and place it on one side. Cook your salmon on the foil and follow the recipe as it is written.
Garlic Butter Roasted Salmon Recipe
A detailed guide for salmon recipes is incomplete without a segment on roasted salmon, am I right, folks? A slow-roasted salmon is the perfect dinner post-workout, and most importantly, to meal prep when you’re a busy bee like me. You can use some butter garlic sauce to drizzle over your fish, too. So without further drooling, let’s jump right into it!
- Get yourself a bag of baby potatoes or new potatoes. Cut them in half and spread them on a baking tray. Season it with some rosemary and thyme for that extra pizzazz. Pop them over in the oven for as long as you’d like, most people strive for a temperature of 400º F for an hour.
- Once your potatoes are done, set them aside on a bed of tin foil, place your asparagus on a baking tray and roast it for 8 minutes at 425º F. This is the perfect vegetable to cut through all the umami and acidic flavors from the garlic butter sauce and salmon.
- It’s time to bring out the salmon. Thinly slice some lemons and align them on the parchment paper or baking sheet. Use tongs to lift your raw salmon and place it over the thin slices of lemon. Roasted salmon is best cooked on high heat for 15 minutes at 450º F, or an internal temperature of 145º F. You can check the internal temperature when you flip your salmon after it spends 7 minutes on each side.
- Once your fish is ready, you can squeeze some lemon juice on the skin side of your salmon. If you aren’t a lemon lover, feel free to add thinly sliced tomato or a small portion of tropical salsa Fresca to this recipe. Did you know that if you roast your salmon on high heat with lemon, cilantro, and onion as well, you get a classic recipe of salmon en papillote for you? Now you know.
- Place your cooked salmon in the oven on a sheet of foil so it retains its moisture and temperature. You can preheat the oven first and then turn it off. Roasted salmon is ready to go! It’s time to bring out all that butter for a delightful side of garlic & herb sauce! The recipe is below, so scurry.
5. Quick and Easy Salmon Recipes
Are you tired of making broiled salmon for dinner each day and want to shock your taste buds a little? We have the perfect list of short recipes for you here. Let’s get cracking.
Herb and Garlic Sauce for Salmon Recipe
Want to make the perfect sauce for your salmon as it cooks? Sure, slow cooker recipes are great, but bring all the flavor and heat directly to your cast iron skillet with this one.
- Gather these ingredients for your sauce – Tarragon, garlic, parsley, broth, cream, parmesan, butter, and olive oil.
- Get some wine as well to reduce the sauce. (Recipes like the pan fried salmon or the pan seared salmon need white wine to go with the sauce, but it is optional here. Skip this step if necessary.)
- When you pan sear salmon, add some butter towards the end. Spoon the melted butter over the salmon.
- Remove the salmon and loosely pack in some tin foil as you tend to make the sauce.
- In the same butter, saute some garlic until golden brown.
- Add wine, cream and chicken broth. The wine isn’t mandatory, so feel free to skip it.
- Stir in some parmesan as all the ingredients come together with that umami goodness.
- Stir in the herbs, and bring to a simmer. That’s it, the perfect sauce for your pan seared salmon is all set!
Baked Salmon Recipe
- Sit your wild salmon out for a few minutes or hours, depending on how frozen it is. A baked salmon recipe is super easy to achieve, but the key aspect is having your salmon fillets at room temperature.
- In a bowl, add melted butter with a dash of lemon juice and brush this mix over your fillets once they’ve come to room temperature.
- Time to bake! Place your salmon fillets over a sheet of tin foil ad sprinkle salt, garlic, pepper and some olive oil on each side. Then, seal it. Baked salmon takes only twelve to fifteen minutes, so this will be a quick process.
- Bake at 375º F for fifteen minutes.
- Sprinkle some finely chopped green onion and serve with lemon wedges.
Tips for Baked Salmon!
- Don’t remove the skin! The skin is the best part of the baked salmon, trust us. Full of omega 3 fatty acids, this baked salmon has richness in its crispy skin. It also protects the fillet from the heat of the oven.
- Broiled salmon is an extension of a baked salmon recipe, so trust the process. Broiling it for a few minutes will give it a nice finish and ensure that your fillet is cooked thoroughly. Baked salmon is ready to be devoured!
Salmon Cakes or Salmon Croquettes Recipe
Salmon cakes or patties are perfect if you want to build the ultimate salmon burger! Here’s a quick recipe.
- Salmon cakes are easy if you have the right measurements for everything you need. In a bowl, mix your salmon and add panko, green onions, two eggs, salt, black pepper, garlic powder, Worcestershire sauce and parmesan cheese.
- Mix well and add dijon mustard and a creamy salad dressing of your choice.
- Heat a good amount of olive oil in a skillet and heat it up at medium heat.
- Fry the salmon cakes in batches until browned. Each side takes only 5-7 minutes, so flip accordingly. Voila!
Tips for Salmon Cakes!
- Add some hot sauce to the batter for a tinge of spice. Throw in some pickles, dill sauce as a spread, and lemon zest. Build the burger, folks. Am I right?
- If you’re trying to get an extra crunch out of your salmon croquettes, add cracker crumbs and bell peppers!
Honey Garlic Salmon Recipe
- Gather ingredients in a bowl together – Butter, garlic, 2 tablespoons of honey, 1 tablespoon of soy sauce and lemon zest.
- Melt 2 tablespoons of butter.
- Throw in everything with the butter and stir until everything is combined.
- Add one teaspoon of salt, a tablespoon of black pepper and one teaspoon of sesame oil or fish oil.
- Marinate the salmon fillets that are at room temperature and leave for 20-25 minutes.
- Heat a cooking pan and add a tablespoon of butter oil.
- Place salmon fillet on the pan and flip once after cooking it for 4 minutes on each side. Tuesday night dinner is sorted out
Tips for Honey Garlic Salmon!
- Use less soy sauce or salt as they both have a sour taste and could overpower your dish when combined in big amounts.
- Fish or sesame oil is crucial to evoke that rich salmon-like flavour.
Easy Coconut Crisp Air Fryer Salmon
- Thaw your salmon fillets or let them sit out until it’s at room temperature.
- Season your fillets with salt, pepper, garlic powder, and paprika.
- Use dehydrated coconut crumbs to coat your salmon to add a crust to it.
- Thinly slice lemon to layer on top of your salmon.
- Preheat your air fryer and place your salmon fillets into it.
- Fry for 10 minutes and remove the salmon. It is crucial to keep the skin on when cooking in an air fryer.
- Once your salmon is ready, throw green beans into your air fryer and fry for 5-7 minutes.
- Plate everything and use lemon zest and finely chopped green onions as garnish. Dig in, folks. It is just that easy.
Tips for Easy Coconut Crisp Air Fryer Salmon!Air fryers vary in size and brand. So, check your salmon with a fork or a toothpick for doneness. Sometimes, your salmon would require an additional 5-7 mins, which is completely fine.
6. Health Benefits of Salmon!
- All 5 types of Salmon are extremely healthy and offer a variety of nutrients for your body, especially omega 3 fatty acids.
- A serving of salmon per person is only 200 calories, so you can pair it with a carb such as sauces, dips, rice, and tortillas, and still have a healthy and balanced meal.
- Salmon is packed with vitamin B12 which is key to keeping cardiovascular diseases at distance.
- Salmon is a great protein to add to your diet as it helps fight off diseases such as Cancer, Dementia, Rheumatoid Arthritis, and Alzheimer’s.
- Salmon has no sugar and carbohydrates, so seasoning or marinating your salmon is still okay to achieve a hearty, yet healthy meal.
7. Dalstrong Recommended Tools
A sturdy and efficient fillet knife is crucial if you love all things fish. This 6” inch curved boning and fillet knife is perfect for all versatile tasks in the kitchen. It is the perfect hybrid for slicing, fileting and deboning salmon.
- Excellent edge retention, and hardened at 63+ Rockwell.
- Rust and corrosion-resistant to ensure this knife lasts you a lifetime.
- If you prefer a stainless steel handle, this wooden handle might seem a little inconvenient for you, nonetheless, we have the perfect stainless steel fillet knife for you.
Every fillet knife needs to be sharpened to achieve the best results. Grab yourself this Whetstone kit now.
- An entire kit at an affordable price.
- Convenient and portable.
- You might be looking for a honing rod instead of a kit, so this product might not be for you.
- You might still be learning how to sharpen knives, so this could be overkill for you.
The ultimate Japanese knife to fillet, slice and debone not just salmon, but any large fish in the Pacific! Striking in its appearance, this is the perfect knife for a variety of reasons.
- Excellent blade length for both, the novice and the professional.
- Narrow blade length to pierce the skin.
- Made with Japanese high-carbon steel.
- If you’re on the lookout for another Japanese knife such as the Santoku or Nakiri, this may not be the perfect alternative.
- If you prefer a stainless steel handle, this knife may not cater to that need.
4. Corner Cutting Board - Teak Wood
Regardless of being a home chef or a professional one, you need a sturdy cutting board to support heavy meats or large proteins, especially a King salmon that needs to be deboned and sliced.
- Moisture and bacteria are resistant to last you a long time, thanks to its natural oils.
- Low in maintenance.
- 100% natural and authentic Teak wood.
- If you’re just starting out in the kitchen, buying a slightly expensive cutting board might not be your priority, so this may dent your budget slightly.
- It is large in size so is not perfect for small kitchen counters.
If you’re working around fish a lot, especially salmon, professional tweezers are your best friend. Get the tiniest bones out from any fish and its seam with these 12” inch professional tweezers that offer the highest precision.
- Great length to deal with the tiniest bones.
- Made with our infamous midnight-black, non-reflective titanium-nitride coating to last you a lifetime.
- Striking in appearance.
- You might not need tweezers if you cook deboned fish such as tilapia.
- May not seem like a necessity unless you slice and cook raw fish often.
8. Frequently Asked Questions
What is the most popular way to cook salmon?
Baked Salmon and Grilled Salmon are two very common ways to cook salmon. So, get the baking trays and basting brushes out!
What should I season salmon with?
Salmon is a protein that is best kept simple to enhance all other hidden flavor profiles. So, I suggest sticking with salt and black pepper. Work on your marinade instead of the seasoning!
What flavors go well with salmon?
Salmon itself is enriched with earthly umami flavors, so add in fats like sesame or fish oil. You could even bring the acidic themes to the plate with lemon zest, mustards, and other marinades.
How does Ramsay cook salmon?
Score the salmon skin and season both sides with salt and black pepper. Heat up a nonstick pan and add a tablespoon or two of olive oil. Once the oil is hot, place your salmon in the pan skin-side down, and cook for 5-7 on each side. Turn occasionally. That’s it!