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How do I pick the right salmon with so many labels to read?
Buy wild salmon whenever possible. All Alaskan salmon are wild-caught so this is the best choice. You can be sure these salmon get a varied diet, ample space to swim, and are healthy.
Buying salmon labeled as "organic" does not guarantee they are wild, so look for the label "wild-caught" instead. If you don't buy fresh salmon, choose frozen or canned wild salmon, which can be a great economical choice. Thaw frozen salmon in the fridge overnight for dinner the next day. More information on buying salmon can be found at Eating Well.
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Grilled Salmon (Serves 4-6)
- 1-1 1/2 lb salmon fillet
- 1/8 teaspoon salt
- 1/8 teaspoon freshly cracked pepper
- cooking spray
1. With a very sharp knife, portion the salmon fillet into 4 to 6 equal pieces, or ask your fishmonger if he/she can do this for you. Leave the skin on to keep its shape.
2. Sprinkle the salmon filets with salt and pepper.
3. Spray a heated grill. When almost smoking, place fillets on grill. Cook 3-4 minutes per side, depending on your preferred degree of doneness. Turn the salmon on its side to grill for a brief 1-2 minutes if the fillets are very high, to make sure the salmon gets cooked throughout. Cooking time may vary depending on the temperature of your grill and thickness of filet. Pinch salmon, a firm pinch in the middle of the filet will mean its medium-well done. It will continue to cook after it is removed from the grill.
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| Place skin side up cook 3-4 minutes |
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| Flip and cook another 3-4 minutes until cooked throughout |
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| Let rest a couple minutes after cooking to retain moisture |
4. Serve immediately on bed of pasta with grilled vegetables if desired.
