COOKING TIPS

With the highest fat content of the five species, Alaska King, Sockeye and Silver Salmon have a rich flavor and a moist, succulent texture. They are well-suited for all methods of cooking including grilling, boiling, sautéing, baking, poaching and steaming as well as smoking, lox and sashimi preparations. (For sashimi, make sure that the salmon was fresh-frozen at least one week prior to preparation.) Alaska Keta and Pink Salmon have leaner fat profiles, making them excellent choices for heart-healthy entrees. Both are good choices for sautéing and baking in flavorful sauces. Whole Alaska Pink Salmon make a dramatic presentation grilled.

To sear the salmon while sealing in the fish's natural moisture, high heat is recommended for the initial cooking of all five species. However, you may want to reduce cooking temperatures after searing Keta and Pink Salmon, and be sure to watch them carefully to prevent overcooking. Remember, Alaska Salmon will continue to cook slightly after it is removed from the heat. Salmon is done when it looks slightly translucent in the center; it will cook through away from the heat and flake when done.

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