How to Prepare Delicious Pink Salmon: A Step-by-Step Guide

Pink salmon also known as humpback salmon is a delicious and nutritious fish that is unfortunately overlooked by many home cooks. With its affordable price, rich omega-3 content and mild, versatile flavor, pink salmon is an easy protein to add to your regular dinner rotation.

Preparing pink salmon is simple if you follow a few basic steps. In this comprehensive guide I’ll walk you through everything you need to know to buy store, prep and cook pink salmon fillets to tender, flaky perfection.

Choosing High-Quality Pink Salmon Fillets

Wild pink salmon offers more nutrition than farmed, so opt for wild-caught fish whenever possible. Look for fillets that are:

• Bright, glistening pink/orange color with no dull or brown spots
• Firm and elastic when pressed, not mushy
• Clean-smelling with no strong “fishy” odor

Vacuum-sealed frozen fillets are a good option too. Avoid cans with significant dents or damage.

Proper Storage for Freshness

As with any seafood, proper storage preserves freshness and flavor. Follow these pink salmon storage tips:

• Place fresh fillets on ice or in coldest part of refrigerator. Use within 2 days.

• For frozen fillets, store in freezer below 0°F. Use within 3 months for best quality.

• Thaw frozen fish overnight in fridge or in cold water. Cook within 1-2 days.

• Wrap fillets tightly in plastic wrap or foil to prevent freezer burn.

Prepping Pink Salmon Fillets

Prepping your salmon correctly ensures even cooking. Follow these steps:

• Rinse fillets under cold water and pat dry with paper towels.

• Check for pinbones and remove with tweezers or needle-nose pliers.

• Cut into individual portions or leave whole based on cooking method.

• Consider removing skin for easier eating.

• Season flesh side only with salt, pepper, herbs, spices, citrus, etc.

Cooking Methods for Perfect Pink Salmon

You can cook pink salmon in several ways, each giving different flavors and textures. Try these easy methods:

Pan Searing

• Pat fillets dry and season flesh only.

• Heat oil in nonstick skillet over medium-high heat.

• Cook fillets skin-side down 3-5 minutes until browned. Flip and cook 1-2 more minutes.

Baking

• Preheat oven to 400°F. Line baking sheet with parchment paper.

• Arrange fillets on sheet. Brush lightly with oil or melted butter.

• Bake 10-15 minutes until opaque and flakes easily.

Grilling

• Oil grill grates. Season salmon flesh only.

• Grill skin-side up over direct medium heat 4-6 minutes. Flip halfway through.

Poaching

• Bring water, wine, broth or citrus juice to 160-180°F in a skillet.

• Add fillets and cook 4-8 minutes depending on thickness.

Broiling

• Place oven rack 6 inches from broiler. Turn to high.

• Put fillets on a broiler pan or baking sheet.

• Broil 8-12 minutes until fish surface browns.

Cook Until Just Flaky and Moist

Since pink salmon cooks quickly, watch closely to avoid overcooking. Check doneness by:

• Inserting a fork – salmon should flake easily when fully cooked.

• Checking internal temp with a thermometer – aim for 135°-145°F.

• Doing the finger test – flesh should spring back when pressed gently.

Undercooking slightly helps the fish stay moist and flavorful. You can always cook it a bit more if needed.

Flavor Boosting Ideas

Marinades, glazes, and spice rubs infuse salmon with awesome flavor. Consider:

• Marinades – Soy sauce, citrus, garlic, ginger, herbs

• Glazes – Honey, brown sugar, miso, teriyaki

• Spice rubs – Chili powder, paprika, cumin, curry

• Wood smoke – Alder, apple, cherry, pecan

• Herb coatings – Dill, thyme, rosemary, basil

Perfect Pairings and Serving Suggestions

Pink salmon partners well with many flavors and sides. Some tasty combinations:

• Rice pilaf or risotto
• Roasted veggies like broccoli, carrots, Brussels sprouts
• Green salad with tangy vinaigrette
• Fresh herbs – dill, basil, cilantro, parsley
• Citrus wedges – lemon, lime, orange
• Sauteed spinach or kale

For easy lunches, serve salmon over salad greens or on avocado toast. Salmon cakes and salmon burgers are also quick, family-friendly options.

Safety Tips for Handling Raw Salmon

Follow these food safety guidelines when prepping pink salmon:

• Wash hands, cutting boards, utensils with soap and hot water after handling raw fish.

• Avoid cross-contamination. Keep raw fish separate from other ingredients.

• Thaw frozen salmon in the refrigerator, not at room temperature.

• Cook to an internal temperature of at least 145°F to kill bacteria.

• Refrigerate leftovers within 2 hours and use within 3-4 days.

Tips for Cooking Frozen Pink Salmon

You don’t have to thaw salmon before cooking. Follow these tips:

• For pan searing or grilling, run cold water over fillets until flexible enough to separate. Pat dry thoroughly.

• For baking or broiling, place frozen fillets on oiled pan. Increase cook time 5-10 minutes.

• For poaching, add fillets directly to simmering poaching liquid. Cook 10-15 minutes.

• Microwave defrost setting safely thaws fish in just 5 minutes per pound.

Mastering Pink Salmon Prep

With proper selection, storage, prep and cooking, pink salmon fillets become tender, flaky and full of flavor.

The simple methods above allow you to customize taste with marinades, rubs, wood smoke and more. Serve salmon with fresh veggies and carbs for easy, nutritious meals any night of the week.

Once you get these techniques down, you’ll be able to prepare delicious pink salmon confidently for your family. So grab a fresh fillet at the market this week and expand your dinner options with this amazing fish.

Salmon should be cooked until it’s an opaque pink or light coral color, depending on the species. The center should still be slightly translucent, indicating it’s not overcooked.