(Sept. 16, 2022) The illustrious salmon is known for its beautiful orange, slightly pink colored flesh. It’s distinct but subtle flavor puts salmon in a category all of its own.

But out of all the fish that are prepared at home, salmon seems to lingers in the shadow of doubt. For this reason, we will take a closer look for clarification and confidence.

Salmon are anadromous fish. This means that they hatch in freshwater, live the majority of their lives in the saltwater ocean and migrate back to the freshwater to spawn.

There are behavioral adaptations as well as physical adaptations that make this possible.

On that subject, what is the difference between farm-raised and wild-caught salmon?

Farm raised salmon are grown in tanks or fresh water enclosures. They may have varying textures and nutrients depending on the different diets they are given.

In addition, farmed salmon are intentionally fattened and therefore accumulate more PCBs (polychlorinated biphenyls), which is one type of organic pollutant.

Wild caught salmon are caught in the fresh waters of oceans and rivers depending on the region and time of the year. In this natural environment, the fish live an overall healthier life but come at a higher price.

Consider your salmon options carefully. Do not turn your head when it comes to the belly – it’s fatty, rich and full of flavor. Plus, it tends to be cheaper in price.

If you are looking for a more traditional cut like a steak or filet, make sure you get pieces that are all the same size. The best bet is to ask for a center cut for uniform thickness.

One might be wondering why this is important. It will yield consistent cooking time and ensure all of the pieces are cooked evenly.

Whether one should leave the skin on or take it off is a topic for consideration. The skin is tasty and should be left on. In addition, the skin provides a safety layer between the salmon flesh and a hot pan.

Always check to make sure the scales have been removed. There is nothing worse than to take a bite of crispy skin adorned with scales.

Once the fish is cleaned, start with skin-side down and let it get crispy. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.

As always, there are exceptions to the rule.

Remove the skin when you are poaching or slow roasting salmon. It will never get crispy in liquid and end up gummy, which is unpleasing to the palate.

Never poach salmon in plain water, it is a missed opportunity to add flavor.

Aromatics such as garlic, onions, carrots and celery are a good start. Wine and stock are another tasty option.

Grilling is a popular way to cook salmon, just make sure you oil the grates.

Turn the heat to medium high, so the salmon will cook quickly. Your goal when grilling is to cook it fast without burning it.

Baking is probably the most common way to cook the elegant fish. Preheat the oven to 425 degrees, salt and pepper a 12-ounce filet, place it skin side down and bake on a nonstick pan with a little butter for about 12 to 15 minutes.

Pan searing is my favorite way to prepare salmon. Add butter and canola oil in a skillet over medium-high heat.

Butter pairs well with the richness of the salmon and the canola oil helps keep the butter from burning.

Once the skin has developed a nice sear, flip and again develop a crispy exterior while keeping the center slightly undercooked. The contrast in texture adds more flavors and excitement to the dish.

Salmon cakes became popular during the Great Depression. A can of salmon, filler, and an egg could feed a family at an affordable price.

Today, salmon cakes have come a long way. The following recipe is salmon croquettes. Croquettes are dumplings that are made with a filler and fried.

Fresh salmon and aromatics raise the bar of tastiness and sophistication. Mashed potatoes lighten the dish and allows the salmon to be the star.

The recipe calls for one cup of mashed potatoes. The amount is minimal and instant mashed potatoes are perfectly acceptable.

Salmon croquettes are delicious and can be served as a passed hors d’oeuvre, appetizer, or main course.

These crunchy little balls of goodness with a dill tartar sauce go great with cold beer and perfect for football festivities. Enjoy!

1 ¼ pounds just cooked, fresh salmon, broken into 1-inch chunks, and chilled

4 tablespoons each unsalted butter and olive oil

1/2 cup finely diced red onion

1 cup combined fined diced red, orange, and yellow bell peppers

¼ cup minced fresh flat-leaf parsley

1 full tablespoon finely chopped fresh dill

2 tablespoons capers, drained, and chopped

1 cup homemade or instant mashed potatoes

1. Heat butter and olive oil in a large sauté pan over medium-low heat. Add onions, garlic, celery, bell peppers, and parsley and cook until soft, about 10 minutes. Strain in a mesh strainer to remove any liquid.

2. In a small bowl, combine hot sauce, Worcestershire sauce, lemon juice, mayonnaise, Dijon and egg.

3. In a large bowl, combine cooked vegetables, dill, capers, and egg mixture. Add mashed potatoes, panko, salt, and mix well. Fold in salmon and carefully combine, try not to break up the salmon chunks.

1. In a large sauté pan, heat 2 ½ inches of oil to 350 degrees. The salmon mixture will be very wet. Carefully roll the mixture into 1 ½ -inch balls.

Cover with panko mixture and fry until both sides are golden brown. Allow to cool on a cooling rack and add a dusting of kosher salt.

Add fresh chopped dill to favorite tartar sauce. The amount of dill added is personal preference. Dill and salmon are classic pairings.

Secret Ingredient – Familiarity. “Sometimes allowing the deepest familiarity with a question is our best substitute for actually having the answer.”

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Clear skies. Low 57F. Winds light and variable.

Clear skies. Low 57F. Winds light and variable.

Sunny skies. High 76F. Winds ESE at 5 to 10 mph.

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