Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world. Typically, salmon are born in fresh waters; migrate to oceans, then return to fresh waters to reproduce.
Everything you need to know about Alaskan salmon-
- Sustainable seafood.
- The flesh of a wild fish is firm and muscular, with a cleaner taste that chefs covet.
- With a definitive silver skin and reddish-orange flesh, Coho is often considered the best-tasting Alaskan salmon species
- This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It is also tasty, versatile and widely available.
- Salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease.
- Salmon is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA.
- High in potassium, which helps control your blood pressure. It also reduces your risk of stroke.
All you really need is a little olive oil, salt and pepper and you are good to go!
- Preheat pan to medium-high.
- Rinse and pat fillets dry. Rub with olive oil, salt, and seasonings.
- Once the pan is hot, add olive oil to the pan.
- Place salmon SKIN SIDE UP and set timer for 3 minutes.
- You always start skin side up because dry spices on the flesh can burn if cooked longer than 3 minutes.
- Flip, reduce heat slightly (to about medium) and cover pan with a lid.
- Set the timer for another 3 minutes. If it is a thicker piece and it is not done in 3 minutes after flipping, set the timer for 1-2 minute increments till done. If it is thinner piece, it may only require 2 minutes of cooking after flipping.
Perfectly prepared Alaskan salmon fish is moist, flavorful, and succulent. When fish is overcooked, it dries out and loses flavor. To cook fish perfectly, remove it from the heat source before it appears fully cooked, while there is still some translucency in the middle. Fish keeps cooking for several minutes after being removed from the heat. If you wait until the fish looks done, it will be dry by the time it reaches the table.