Salmon Guide

Season

Though farmed salmon is available all year round, wild salmon has a superior flavour and is only available from March to September. Wild salmon also has a firmer flesh than farmed varieties while farmed salmon tends to be fattier.

How to select

Always buy salmon from a reputable source, a good supermarket, local fishmonger or fish market.
Choose either whole, fillets, skin on, or skinless, depending on how you want to cook it.
Look for bright eyes and gills, firm flesh, and moist damp skin
Discard any fish that is greyish or fatty
Check packages for tears, damage or broken seals. Packaging should not be frozen or show signs of ice
Tip: When shopping, pick up perishable foods last. Take perishable food home immediately and refrigerate or freeze. If travelling long distances, keep an esky in the car

How to prepare

Salmon can be cooked whole, but it might be wise to get your fishmonger to gut and scale the fish first. Check over for fin bones and pluck out with tweezers. Fresh and frozen salmon fillets can be bought from most supermarkets. Salmon is well suited to cooking whole, or in smaller portions, as fillets or steaks. It’s an ideal fish for poaching, baking, grilling and cooking on a griddle. Salmon can also be eaten raw as sashimi or sushi (buy the freshest you can find). Because of its rich flavour, salmon works well with lemony sauces such as hollandaise, or if served cold, mayonnaise. Piquant capers also provide bite and tangy contrast.

How to store

Fresh salmon should be stored in the refrigerator or frozen immediately after purchasing. Place the salmon at the bottom of the fridge (the coldest part of the fridge) on a dish that is large enough to contain any drips. Make sure the salmon is not touching or near cooked meats and other ready-to-eat foods or food to be eaten raw. If the salmon is in a cling-filmed tray or vacuum-packed, leave it in the packaging until ready for use. Ensure that the fridge maintains a temperature below 4 degrees Celsius. Salmon will keep for about 2 days in the fridge.

Quickly freezing salmon reduces the chance of damage to the texture or succulence of the flesh. Use good quality, strong plastic bags and good quality foil to protect. Expel as much air as possible. Secure with tape for an effective seal. Each package should carry a label showing name of cut, weight or amount and date of packaging. Don't freeze salmon for more than3 months.

How to defrost

Refrigerator:

Place salmon on a plate and store at the bottom of the fridge. Once thawed, it should be used straight away.

Microwave

Remove salmon from Styrofoam tray or plastic wrapping.
Most microwaves come with a pre-programmed ‘defrost’ setting. Refer to your user manual for its preferred setting and timing.
Check salmon throughout the defrosting time. If the edges of the salmon feel warm, stop microwaving and allow to stand for a few minutes or until edges are cold again.
After defrosting salmon it must be cooked right away. Don’t leave it to stand for any length of time at room temperature or in the fridge.Though farmed salmon is available all year round, wild salmon has a superior flavour and is only available from March to September. Wild salmon also has a firmer flesh than farmed varieties while farmed salmon tends to be fattier.