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Vital Choice FAQs: Cooking Wild Salmon
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Our kitchen-tested tips for cooking wild salmon to perfection

by Randy Hartnell

Folks accustomed to cooking farmed salmon often overcook their first fillet or two of leaner wild salmon.  Here are some tips on cooking it to perfection.

How do I know when my salmon is done?

"Done" is a matter of personal preference. Some prefer their salmon slightly under cooked, while others like it well done. It is completely cooked when the meat is opaque (solid pink) through the center. Because cooking times vary considerably by method, it is wise to use care the first time you prepare your salmon to be sure you don't overcook it, which may make it dry and tough. Sockeye salmon is a very lean fish and subject to drying out if cooked too long. The rule we use is, "if you think it's almost done, it's done."

For those who prefer their salmon rare or uncooked, Vital Choice salmon has been frozen to a very cold temperature, which is the accepted manner of insuring that fish is "sushi safe."

Can I cook my salmon in the microwave?

The microwave is a quick and easy way to prepare salmon. Try sprinkling a little lemon-pepper seasoning over a (thawed) six-ounce portion and then cooking on the low power or defrost setting for about nine minutes. You may be surprised at how good it is! (Note: Because microwaves ovens vary, monitor the fish closely the first time you try this method to prevent overcooking.)

Is your fish safe for sushi?

Our flash frozen seafood has been deep chilled to at least -10 degrees. During shipping it will spend two days with dry ice, which ranges between -78 and -109 degrees. These extremely cold temperatures are sufficient to insure that our salmon meets commonly accepted safety guidelines for rendering raw fish "sushi-safe." (FYI, is also known as

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