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Buying Salmon
Cooking Salmon
Storing and Freezing Salmon
A Matter of Fact

Clean, dress and wash fresh fish immediately. Pack in ice as soon as possible and use within 1 or 2 days.


Tasty Tips
meals in minutes  
Salmon Sense

Cooking Salmon

Our guide to take the guesswork out of buying and preparing salmon. Any way you like it, follow these rules for perfect salmon every time.

10-minute Cooking Rule
  1. Measure fresh or fully thawed salmon at its thickest part, including stuffing, if used.
  2. For each inch (2.5 cm) of thickness, cook at high heat for 10 minutes.
  3. Add 5 minutes to total cooking time if salmon is in a heavy sauce or wrapped in foil.

Dressed
(gills and guts removed)		 12 oz (350 g)
per person
Pan-dressed (head, tail, fins and scales removed) 6-8 oz (175-250 g)
per person
Steaks
(cross section slices of large salmon)		 6-8 oz (175-250 g)
per person
Fillets
(pieces cut from the sides, usually boneless, often skinless)		 6 oz (175g)
per person
Pieces or chunks
(salmon centre section)		 6-8 oz (175-250 g)
per person

Baking (whole fish or large pieces)
  1. Place salmon in a greased baking dish and brush with melted butter or oil.
  2. Season with salt and pepper and bake in a pre-heated oven at 450ºF.
  3. Cook for required time as per thickness of fish. See 10 Minute Cooking Rule

Barbecuing (whole fish, fillets or steaks)
  1. Place marinated salmon (for fillets, skin down) over hot coals on a well-oiled grill or barbecue basket.
  2. Baste frequently with remaining marinade and turn once halfway through the cooking period. See 10 Minute Cooking Rule

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Broiling (fillets or steaks)
  1. Place seasoned and/or marinated salmon (drained) on a well-greased broiler pan.
  2. Broil under pre-heated broiler 4 inches from heat.
  3. Thicker steaks may be turned and basted halfway through cooking. See 10 Minute Cooking Rule

Pan-frying (fillets, steaks or boneless pieces)
  1. Coat salmon with seasoned flour or bread crumbs and fry in a small amount of hot oil.
  2. Turn once halfway through the cooking time. See 10 Minute Cooking Rule
  3. For variety, try cracker, cornmeal or cornflake crumbs for coating.

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Steaming (whole fish or steaks)
  1. Place salmon on a greased, perforated rack over 1-2” of rapidly boiling water.
  2. Cover with a tight-fitting lid and keep water at a constant boil throughout cooking time. See 10 Minute Cooking Rule

Stir-frying (fillets or boneless pieces)
  1. Cut salmon into bite-sized pieces and coat with cornstarch.
  2. Add oil to a heated wok.
  3. Add salmon to wok 30 seconds later.
  4. Stir-fry gently for 1-2 minutes until fish is firm and opaque

Source: “BC’S Best Salmon Recipes” brochure, BC Salmon Marketing Council
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