Salmon Cooking Tips

Both Pacific and Atlantic salmon can be found at markets. Pacific species include chinook, coho, sockeye, pink and chum salmon. Most salmon you will find at markets come from the Pacific, but there are farmed Atlantic salmon. There are also landlocked salmon that come from large freshwater lakes, but they have less flavor than salmon from the ocean. If you are catching your fish, make certain to check local regulations as there are many restrictions in place for salmon depending on the species and time of year (especially Atlantic salmon, whose population numbers are considered to be low).

Typical Uses for Salmon

Salmon is typically high in fat with a rich flavor. It is commonly used for sushi and sashimi. It makes an ideal candidate for baking, broiling, poaching or sauteing. It is also popular when cured in brine or smoked.

How to Recognize Fresh Salmon

Fresh salmon should look moist and glossy. The skin should be intact to identify the species, and the skin should look bright and fresh. It should smell like seawater - not a fishy smell. The flesh should be firm and not mushy.Refer to the chart below for the correct color for each species of salmon.
Atlanticpink to orange
Chinookoff white to deep red
Cohopink to orange-red
Sockeyedark red
Pinkpink to orange
Chumpale to deep orange

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