Thawing/Cooking Instructions

Thawing instructions:

1. It is best to prepare and eat your salmon immediately after it thaws.
2. Submerge the salmon (still in the packaging) in cold water (high-walled roasting pan works well or a plugged-up sink) for 30-45 minutes. You may need to weigh it down to keep it fully underwater.
3. For quicker thawing, flip the salmon and change the water regularly.
4. Once the salmon is fully thawed, cut open the packaging, rinse in cool tap water, and pat dry with paper towels.

Ultimate Guide to Cooking Wild Sockeye

(click link above for cooking guide)


Peter Ireland’s (Mind-Blowing) Cured & Poached Salmon

Peter went to school with us way back when. These days, he is a talented, innovative, and highly-respected chef. His recipe for preparing our salmon is a showstopper. Try it. You will be so glad you did.

THAW SALMON

One whole fillet: The best way to do this is to keep it in the sealed packaging and lay it in a baking sheet of water or in the sink. It takes ~40 minutes to thaw completely.

CURE MIXTURE (combine the following)

  • 200g (1 cup) kosher or sea salt

  • 200g (1 cup) brown sugar

  • Zest from (at least) 3 different citrus fruits

PREPARE SALMON

  • Remove skin and cut the fillet into 4 to 6 portions

  • Pack portions with the cure mixture in a bowl, making sure the mixture is in contact with all surfaces of the fish.

  • Allow the fish to cure for 1-2 hours (at room temperature or in the fridge?)

COOK

  • Preheat oven to 210 degrees Farenheit

  • Rinse the cure mixture off the portions (the flesh should be a bit firm)

    If you prefer less saltiness, soak the fish in cold, clean water for 5 minutes.

  • Place fish in a ceramic oven dish and cover completely with olive oil.

  • Cook for 15 to 20 minutes in the oven.

Remove promptly and serve warm or cold. Enjoy as main dish or mixed into salad of greens or quinoa or whatever else you like.

Pro-tip: Save the oil for salad dressing or for cooking potatoes.

 

Chowhound.com has a delicious soy/ginger salmon that we have really enjoyed as well. If you have your own recipes to share, please click here.



*CONSUMING RAW OR UNDERCOOKED SEAFOOD MAY INCREASE THE RISK OF FOOD BORNE ILLNESS.