With wild salmon being one of the most popular wild fish to find, we asked the experts to share the best recipes and tips they’ve learned from their experiences with the wild fish.1.
Make sure your salmon is at room temperatureThe wild salmon is a far cry from the frozen fish commonly sold at supermarkets, which is usually in the -20C to -25C range.
So, if your fish is already at room temp, there’s no need to wait for it to chill down.
The best way to get the fish to thaw is to start with a frozen head or tail.
If you have the time, start with frozen head, and make sure you let the fish thaw completely.
If not, the fish may not thaw fully enough to be edible.
To get a fish to cook quickly, add a bit of cold water and keep the fish at room temperatures.
If your fish hasn’t cooled completely, it may be too cold.2.
Don’t cook your fish in a saucepan or soup pot.
You’ll probably overcook it and it won’t taste the same.
Instead, cook the fish in the slow cooker, and then stir in the soup.3.
When you’re ready to cook the salmon, stir in 1/2 cup of flour and the salt and pepper to taste.
Cook for 1 minute on high heat, stirring constantly, until the flour has dissolved and the fish is cooked through.
Add 1/4 cup of cold fresh water if you want it to thicken more.
When the fish has cooked through and is almost cooked through, add 1 cup of water and let it cook for another minute.
Add the remaining flour and cook for 1 more minute.4.
Once the fish starts to brown, add the remaining salt and fresh water to the slow cooker and stir until it thickens up.
Remove from heat and let the salmon cool to room temperature, at least an hour.5.
Once you’re satisfied, remove the salmon from the slow-cooker and allow it to cool to a cool, clean plate.6.
Add 2 tablespoons of fish oil to a medium saucepan.
Stir to combine.
Add 3/4 teaspoon salt and 3/8 teaspoon pepper to the fish oil.
Whisk to combine, and add the salmon.7.
Add a little water to make sure there’s enough oil to coat the fish, but don’t overdo it.
Add another 1/3 cup of fish fat to the pan, along with 1 tablespoon of lemon juice and a dash of pepper.
You can use the leftover fish oil if you prefer, but this will make the fish taste better.8.
Remove the fish from the saucepan and set aside.
Remove some of the fat and add it to a large skillet over medium-high heat.
When it begins to sizzle, add more fish oil and cook the sauce for 3 to 4 minutes.
Add more fish as needed to cook through.9.
Add fresh thyme leaves, 1/8 to 1/16 teaspoon salt, and 1/6 teaspoon pepper.
When all of the herbs have been added to the skillet, turn the heat down to medium-low.
When a crust forms on the bottom of the pan (about 5 minutes), add the fish.
If the fish turns a deep pink color and the herbs start to turn golden, the salmon has been cooked through successfully.10.
Once it is cooked, add fresh cilantro, parsley, and salt to the bottom and sides of the salmon and serve.11.
For a lighter, slightly more traditional salmon, serve with rice.