General Cooking Tips
Thawing Tips
It's best to thaw seafood overnight in the refrigerator. Place the wrapped package on a plate. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.
Grilling Tips
Preparing the Grill:
Fish cooks best over a medium-hot fire.
Make sure the grill is hot before you start cooking.
Liberally brush oil on the grill just prior to cooking.
Grilling Salmon:
Cut large steaks or fillets into meal-size portions before grilling.
Oil fish lightly just before cooking.
Grill salmon with skin side down on parchment paper or foil. No need to flip!
Cook fish approximately 10 minutes per inch of thickness. Seafood continues to cook after its removed from the heat so take it off the heat just as soon as it starts to flake. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking salmon portion, checking for color (Our favorite is when the flesh is still red/rare on the inside). We have found that overcooking is one of the biggest mistakes our customers make when preparing salmon. This is quality salmon, no need to dry it out!
Plank Grilling Tips
Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. Its a great way to add subtle flavors to your wild Alaska Seafood. Many stores sell pre-cut planks now, but its just as easy to make your own.
The best wood choices for planking are Cedar, Alder and Oak.
Presoak the plank in water for 30 minutes two hours.
Pat planks dry with paper towels and spray-coat or lightly oil one side of the plank.
Season salmon lightly with an herb blend or just salt and pepper. Go easy, as you dont want to overpower the flavor you will get from the plank.
Preheat the grill to medium-high.
Place the planked salmon on the grill over indirect heat and close the lid.
Turn the heat down to medium.
Check salmon frequently after 10 minutes.
Salmon will continue to cook after it is removed from the heat. (See grilling tips to know how to tell when salmon is finished)
Serving: the plank provides a beautiful, organic-looking platter for serving.
Cook It Frozen
Wild-caught Alaska Seafood is low in saturated fat and naturally packed with heart-healthy omega 3s. With a COOK IT FROZEN! technique, you can cook frozen portions without thawing. For a host of quick and easy Alaska Seafood recipes and tips click here to go to the official COOK IT FROZEN! website. WWW.COOKITFROZEN.COM.
Baking Tips
Rinse and pat fillets dry.
Spread thin coat of olive oil over salmon.
Coat bottom of pan with olive oil.
Sprinkle seasonings over fish.
Bake in 375 degree oven for 10 to 12 minutes or until fish begins to flake.
Broiling Tips
Preheat the broiler to Med/High.
Rinse and pat fillets dry.
Place parchment paper inside a shallow, nonmetal dish. Put salmon fillets on top of parchment, skin side down.
Top with olive oil and seasoning of your choice.
Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.)
Poaching Tips
Place poaching liquid in saucepan.
Bring to boil and reduce to simmer.
Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
Try this recipe:
POACHED SALMON WITH DIJON DILL SAUCE
1 (8 oz.) salmon fillet
POACHING LIQUID:
3 c. water
3 c. white wine
1 carrot, diced
1 onion, diced
1 stalk celery, diced
SAUCE:
1 tsp. shallot, minced
1 tsp. garlic, minced
1 tsp. fresh or dry dill weed
1 tsp. Dijon mustard
1 c. heavy cream
POACHING SALMON: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
MAKING SAUCE: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
It's best to thaw seafood overnight in the refrigerator. Place the wrapped package on a plate. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.
Grilling Tips
Preparing the Grill:
Fish cooks best over a medium-hot fire.
Make sure the grill is hot before you start cooking.
Liberally brush oil on the grill just prior to cooking.
Grilling Salmon:
Cut large steaks or fillets into meal-size portions before grilling.
Oil fish lightly just before cooking.
Grill salmon with skin side down on parchment paper or foil. No need to flip!
Cook fish approximately 10 minutes per inch of thickness. Seafood continues to cook after its removed from the heat so take it off the heat just as soon as it starts to flake. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking salmon portion, checking for color (Our favorite is when the flesh is still red/rare on the inside). We have found that overcooking is one of the biggest mistakes our customers make when preparing salmon. This is quality salmon, no need to dry it out!
Plank Grilling Tips
Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. Its a great way to add subtle flavors to your wild Alaska Seafood. Many stores sell pre-cut planks now, but its just as easy to make your own.
The best wood choices for planking are Cedar, Alder and Oak.
Presoak the plank in water for 30 minutes two hours.
Pat planks dry with paper towels and spray-coat or lightly oil one side of the plank.
Season salmon lightly with an herb blend or just salt and pepper. Go easy, as you dont want to overpower the flavor you will get from the plank.
Preheat the grill to medium-high.
Place the planked salmon on the grill over indirect heat and close the lid.
Turn the heat down to medium.
Check salmon frequently after 10 minutes.
Salmon will continue to cook after it is removed from the heat. (See grilling tips to know how to tell when salmon is finished)
Serving: the plank provides a beautiful, organic-looking platter for serving.
Cook It Frozen
Wild-caught Alaska Seafood is low in saturated fat and naturally packed with heart-healthy omega 3s. With a COOK IT FROZEN! technique, you can cook frozen portions without thawing. For a host of quick and easy Alaska Seafood recipes and tips click here to go to the official COOK IT FROZEN! website. WWW.COOKITFROZEN.COM.
Baking Tips
Rinse and pat fillets dry.
Spread thin coat of olive oil over salmon.
Coat bottom of pan with olive oil.
Sprinkle seasonings over fish.
Bake in 375 degree oven for 10 to 12 minutes or until fish begins to flake.
Broiling Tips
Preheat the broiler to Med/High.
Rinse and pat fillets dry.
Place parchment paper inside a shallow, nonmetal dish. Put salmon fillets on top of parchment, skin side down.
Top with olive oil and seasoning of your choice.
Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.)
Poaching Tips
Place poaching liquid in saucepan.
Bring to boil and reduce to simmer.
Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
Try this recipe:
POACHED SALMON WITH DIJON DILL SAUCE
1 (8 oz.) salmon fillet
POACHING LIQUID:
3 c. water
3 c. white wine
1 carrot, diced
1 onion, diced
1 stalk celery, diced
SAUCE:
1 tsp. shallot, minced
1 tsp. garlic, minced
1 tsp. fresh or dry dill weed
1 tsp. Dijon mustard
1 c. heavy cream
POACHING SALMON: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
MAKING SAUCE: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
