Cooking Salmon is a Snap!

Salmon is one of the quickest and easiest main dishes to cook. You can sauté or grill it quickly with just salt, pepper and a favorite herb, or add a few simple ingredients for a change of pace. Either way it is simple and delicious.

To make it even easier, we have provided a few of our favorite recipes for Sound Catch™ salmon. You can find them in the links here, along with some quick tips for buying, thawing and preparing salmon. You can also download our consumer brochure for more information on Sound Catch salmon. download pdf file of brochure.

Buying Salmon

  • Make your salmon purchase your last stop when shopping and always keep the seafood cold. If you live a long distance away, you may want to bring a cooler with ice to keep the salmon cold.
  • If buying at a farmers’ market or commercial fishing marina, please bring cash in small bills and grocery bags for your purchases.
  • Buy 4 to 8 ounces of salmon per person. Depending on its size a whole fish can feed a family or a crowd, or it can be filleted or steaked into smaller portions.
  • Upon returning home from the supermarket, fresh seafood should be placed immediately in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat drawer). Frozen seafood should go directly in the freezer.
  • Always marinate seafood in the refrigerator. Discard used marinade since it contains raw fish juices. Serve cooked seafood on a clean platter.
  • After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
  • Store any leftovers in the refrigerator within two hours of cooking.

Preparing Salmon
For the best results, use the cooking method best suited to the salmon you buy. Wild salmon with lower oil content, such as keta (chum) and pink, are excellent when cooked in full flavored recipes at temperatures of 350°F. or less, like our Sound Catch Salmon Cioppino.

Wild salmon with higher oil content, such as sockeye and king can stand alone with a simple sauce or flavored butter. These species also stand up well to the higher cooking temperatures used in barbecuing, broiling and sautéing.

To thaw frozen salmon, remove desired number of portions from package and place them in covered container in the refrigerator for 6 to 8 hours or overnight. Fish can also be thawed in the microwave on the defrost setting. Do not thaw at room temperature and do not refreeze fish once it has been thawed.

Sauces and marinades can add a wide variety of flavors to salmon. Use your favorite marinade recipe or one from the store. Marinate or baste the salmon and then grill, steam, sauté, microwave, broil or bake until the fish is just opaque in the center and it flakes when tested with a fork.