Fresh is Best
Wild salmon is seasonal. That means buying it at the peak of its season ensures the freshest fish and the widest variety.
Our wild salmon is at the pinnacle of freshness. Try it grilled, broiled, seared or steamed. Each fillet is wholesome, rich and 100% delicious—just the way we like it.
When you’re picking out your salmon, look for a fillet that’s moist and glistening. The flesh should be slightly resilient and firm when lightly pressed. As with most fish, it’s best to cook it on the same day it was purchased. If you do purchase ahead (we suggest one day at most), keep it in a very cool refrigerator or cooler with ice.
Texture, firmness and oil content vary depending on the species of salmon. In general, the higher the oil content, the stronger, more richly flavored the salmon will be.
To select the best salmon, consider your desired flavor preference and preferred cooking method. Use our guide below to select the perfect fillet for your next gathering.
King Salmon has rich, red flesh that’s firm and vibrant. Its high oil content gives it a delicious, distinct flavor. When cooked, King Salmon tastes buttery and retains its moisture. We recommend serving it grilled, roasted or pan-seared.
This fish has deep, firm red flesh that retains its hue throughout the cooking process. Its medium oil content gives it rich flavor that’s only slightly milder than king salmon. Sockeye Salmon retains its moisture when cooked. Try it grilled or smoked for the best flavor and texture.
Orange-red in color, Coho Salmon is one of the milder varieties of salmon due to its lower oil content. Its texture is medium-firm. These fillets are quite versatile and are best enjoyed grilled on wood planks, steamed, poached or even sautéed.
Skin, or no? It all depends on how you plan to cook your fish. It’s common to see recipes that don’t indicate whether or not to remove the skin, since it’s quite easy to remove after cooking. Once your salmon is cooked, simply slide a metal spatula between the skin and the flesh of the fillet to remove the skin. It should separate very easily.
If you prefer to cook your salmon with the skin removed, the experts in our Seafood Department are happy to help. Ask them to remove the skin for you (ideal for oven-poached salmon) or leave it on (it’s easy to remove after cooking—or, use super-high heat for a crispy-skinned fillet). See below for recipes for poached and crispy-skinned salmon.
How rare you like your salmon is a matter of personal preference. Contrary to popular thought, salmon can be enjoyed when it is still on the medium to medium-rare side. We recommend cooking salmon medium or medium-well as opposed to well-done. To do this, remove your salmon from the heat when it begins to turn a lighter pink color about a third of the way up the side of the fillet.
Most salmon recipes vary in cooking time. Just be sure to adjust the time to your desired level of doneness. See below for some of our favorite ways to prepare, cook and serve wild salmon.
Although salmon is most commonly served with the skin removed, we love cooking it with the skin on. If you prepare it the right way, the salmon skin adds a deliciously crispy texture and salty crunch.
Curious? You should be. Achieve this savory, crispy goodness in our new recipe for Crispy Skin Salmon. We recommend serving this entrée with a seasonal fruit salsa, like our Spicy Watermelon and Berry Salsa. Fresh watermelon, strawberries, lime, shallot, salt and a touch of jalapeno combine to create salsa that’s bursting with unexpected flavor.
If you’re grilling your salmon, we also love using a cedar plank to add smoky, woody flavor. Check out our recipe for Herbed Cedar Grilled Salmon below, along with some of our other grilled favorites.
Pan Cooked Salmon
Cooking salmon on the stovetop in a pan is one of the most common cooking methods. We love using the stovetop in our recipe for Blackened Salmon with Nectarine Hatch Chile Salad.
This recipe calls for a coating of blackening spice, which responds well to high heat and develops a nice seared and slightly spicy exterior. The salmon also cooks quick and hot. The subtle heat from the blackening spice is perfectly balanced by the sweet nectarine salsa—perfect for a light summer meal.
If you can’t find nectarines for your salad, try fresh peaches, apricots or any stone fruit that’s available.
Here are some of our other pan-cooked favorites. Each is paired with a flavorful accompaniment, from vibrant beet and radish salad to spicy-sweet raspberry wasabi salad.
Slow-cooking fish in the oven at a lower heat is a great way to ensure the fillet is tender and evenly cooked. Baking salmon is also a little more forgiving and allows you to cook a larger quantity of food without having to tend to it regularly, making it an ideal method for entertaining. Once you’ve mastered baking salmon, you can improvise with any of your favorite accompaniments. Don’t be afraid to get creative!
In our new recipe for Oven-Poached Salmon Fillets with Watercress Mayo, we pair slow-cooked salmon with a watercress mayo. Its peppery spice and green color complement the fish beautifully.
There are plenty of ways to enjoy baked salmon. Try it rubbed with brown sugar and chili powder for a sweet crust with a kick of heat. Or, try one of our bold and easy-to-make sauces.
Our wild salmon is not only delicious—it’s also a choice you can feel good about.
When sourcing seafood, we always look for the freshest, best-tasting offerings from suppliers who follow sustainable fishing practices, as outlined in our Sustainable Seafood Policy. This policy is built around the Common Vision for Environmentally Sustainable Seafood established by the Conservation Alliance for Seafood Solutions.
We’ve worked with the New England Aquarium (a founding member of the Conservation Alliance for Seafood Solutions) to develop environmentally-conscious principles and practices. Their research and consultation helps us understand the important environmental considerations for both the fisheries that harvest wild products from the world’s oceans, as well as for the aquaculture industry required to meet the global demand for seafood.