5 salmon recipes from Seattle chefs
You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.
Recipe: Salmon Shioyaki
Recipe: Seattle Pickled Salmon Salad
5 species to enjoy (we all love king, but it’s only 1 percent of the catch):
- Coho (silver): A king lookalike, with delicate flavor, orangered flesh, and larger fillet size. Buy it frozen, or thawed in the fish case; $10 to $17 per lb.
- Sockeye: A rich, complex flavor; high oil content; and deep red color. The second most abundant species, after pink. Widely available frozen; $10 to $12 per lb.
- King (chinook): The Kobe beef of the sea, with the highest oil content, rich flavor, and firm, succulent texture. Fresh or frozen; $15 to $32 per lb.
- Keta (chum): Mildflavored with low oil content, a firm texture, and pink flesh. Try keta any way you’d cook a mild white fish. Increasingly available frozen (we even found it at Target); $5 to $6 per lb.
- Pink: Rosy pink color, with the least fat of any salmon; texture similar to trout. A plus for people who like mild fish. Most gets canned. Try it in salmon cakes. $2.29 for a 15oz. can.
Amy Grondin, a Northwest sustainable fisheries consultant, shares ideas to help salmon thrive:
- 1. Eat all five species (previous page).
- 2. Buy frozen or locally caught in season—they often have a smaller carbon footprint than fresh, shipped fish.
- 3. Choose wild, especially from Alaska, over farmed. Alaska has the healthiest salmon habitat.
- 4. Buy organic foods The residue from pesticides and fertilizers pollutes streams.
- 5. Conserve water and electricity Using less water for lawns and hydropower frees up more water for fish.
- 6. Look for the Salmon-Safe label on Northwest produce and wine (salmonsafe.org).
- 7. Join a cause Restore habitat West-wide: Trout Unlimited. Restore Northwest habitat: Save Our Wild Salmon; Long Live the Kings. Protect Bristol Bay, Alaska, site of a proposed open-pit mine and home to one-third of the world’s salmon: savebristolbay.org