Salmon Season
“You’re going the wrong way!” It’s what I think every September when I see waves of salmon climbing the fish ladder at the Ballard Locks. They’re not going the wrong way, of course. They’re heading upriver to spawn, or as they say, running. With so many species and population groups, salmon run throughout the year. But September is the peak.
Pacific salmon fisheries are managed very closely, accounting for both when and where fish are caught. Most seasons start in May or June and end in September or November.
We don’t always think of fish and seafood as seasonal, but they are, just like everything we eat.
So how do we choose salmon? The big three in the PNW are King, Sockeye, and Coho.
King (aka chinook). It’s the biggest, the butteriest, and the best. It is the king, after all. It’s also the most expensive. King salmon has a robust flavor balanced by a high fat content, making for a flakey, flavorful fillet. King is ideal for grilling, searing, and broiling.
Sockeye. The most strikingly red-fleshed of all salmon. Its crimson color comes from consuming double the zooplankton of all other salmon species. It has the most pronounced flavor, making it well-suited for accommodating spicy dry rubs or simmering in a curry.
Coho. Sometimes we’re not trying to make a statement. Coho is lean and subtle, renowned for its delicate texture. Opt for a more gentle cooking method like steaming, baking, or poaching. It’s a great choice to flake into a salad.
The bottom line: talk to your local fishmonger. Seriously. This will always be my conclusion when considering seafood. Sorry fellow Millenials, but you’re going to have to talk to a person. Ask them what’s good and where they got it (a lot of it will be from Alaska). And if you’re in Seattle, go see the salmon run up the Ballard Locks!
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Cook your salmon medium-rare. If you want to avoid dry, mealy fish, we recommend cooking your salmon to 125℉. If you must cook your salmon all the way through, consider brining it in a 5% salt brine for 30 minutes before cooking. Overcooked salmon is disappointing, but you can save it by making salmon cakes or salmon salad sandwiches.
