Not too many years ago, most salmon recipes began with “a can of salmon.” And our meal was usually patties or a casserole.
This has changed. Now fresh salmon is widely available and we have a great variety of recipes.
Salmon is delicious poached, steamed, baked, broiled, grilled and planked.
Salmon is an excellent source of omega-3 fatty acids. It is low in fat, cholesterol and calories.
As a food, salmon dates back at least to the Old Stone Age, 25,000 B.C. In the Middle Ages, it was served to the sounding of trumpets. In this country, Native Americans and early settlers dined on it. And now we have rediscovered it.
Most recipe instructions tell you that it’s easier to skin salmon fillets after cooking. But if you prefer, your seafood market staff will skin them for you. Handling and cooking the skinless fillets makes preparation and serving much simpler.
Before cooking, use needlenose pliers to remove the line of bones that go down into the fillet along the center. Feel along the fillet with your fingers to locate these bones.
While we generally concentrate on North Carolina species, we’re also featuring salmon due to its availability, popularity and food value.
Contributed by Joyce Taylor
This page was updated June 7, 2021.