<p>Whenever I buy wild salmon, which is supposed to be better for you, it doesn’t turn out that well. It’s tough and doesn’t have much flavor. When I buy farmed salmon, it’s delicious. </p>
<p>Does anyone know how to prepare wild salmon?</p>
<p>It’s drier than farmed salmon - you might try poaching it. Or maybe you just need to add more fats since it’s less fatty? </p>
<p>I drizzle olive oil on it, then diced garlic, dill weed, and lemon juice. Grill.</p>
<p>How are you cooking it? If the recipe states “cook until it flakes easily” or something similar, you are over cooking.
Salmon should be translucent in the center when done. Warm in the middle like a medium-rare steak.</p>
<p>Grill on cedar planks to the donness as dragonmom said. </p>
<p>I usually broil or bake it in the oven. Maybe I’m overcooking it, because it is so flat. I’ve never poached fish - will have to learn this technique. I’ve never grilled - don’t have a grill. The olive oil, garlic, dill, and lemon juice treatment sounds good!</p>
<p>I love salmon on cedar planks. I think the others might be onto something - definitely try cooking it less. Just think of it as almost sushi!</p>
<p>I used farm raised, but I always season with lemon pepper, dill weed and parsley. It’s always delicious!</p>
<p>I grill it, and stop cooking when it is still translucent in middle.
I usually make some kind of marinade. Orange juice, ginger and soy. Just alittle soak before hand.
It melts in your mouth.</p>
<p><a href=“http://copperriversalmon.org”>http://copperriversalmon.org</a></p>
<p>I generally prefer the farm raised salmon to the wild salmon that is available in my grocery.</p>
<p>I used to get farmed raised salmon but I felt it was giving me bouts of IBS. So about 2 years ago, I switch to wild. I get it from Costco in the frozen section. They have a sack with individual portions vacuumed packed. Now that the kids are in college, I use the toaster oven to do 2 portions at 375 on what’s called “fan baked” for 7 minutes. Comes out great. Longer than that and it seems dried out.</p>
<p>Used to buy farm raised because it was cheaper. Recently got Costco’s wild caught frozen. Grilled first try basting with olive oil and garlic, next time cooked with no added fats in the oven (balsamic garlic honey glaze, covered). Both were really good. Looks like less fat in the wild caught, so adjust as needed: <a href=“Which Is Healthier: Wild Salmon Or Farmed Salmon?”>http://www.prevention.com/which-healthier-wild-salmon-vs-farmed-salmon</a></p>
<p>I sprinkle salmon with rice vinegar, lemon pepper, and dill and grill it, or, if it is raining too hard, I oven-bake it on one of Chef Howie’s thick reusable cedar boards. That’s what we just had for dinner. :)</p>
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<p>Wild-caught salmon has a lot less fat than farm-raised. The Omega-3 fatty acids in farm-raised salmon are supposed to be good for you. On the other hand, there are questions about the feed and antibiotics that farm-raised salmon get, and generally questions about the sustainability of fish farming.</p>
<p>We eat a lot of each, usually one salmon meal a week, depending on what’s available, what looks good, and price. D2 and I generally prefer wild-caught due to its more robust flavor, DW and MIL prefer farmed due to its milder flavor and more tender texture, owing to the fat. You need to prepare them differently. With relatively little fat, wild-caught salmon is easily overcooked and can become dry and tough. Farm-raised, with more fat, is more forgiving. I often compensate by bathing the wild-caught salmon in lemon butter or garlic butter, plus some herb or spicing… It doesn’t require much butter. Olive oil would work equally well. </p>
<p>Personally I cant stand the texture of farmed fish, but admittedly living within a stones throw of Fishermens Terminal, I am spoiled.
But I admit wild is two if not three times more expensive than farmed, so if you prefer farmed, I dont see many reasons not to keep eating it. ( except for the environmental reasons)
<a href=“http://www.eatingwell.com/food_news_origins/green_sustainable/the_wild_salmon_debate”>http://www.eatingwell.com/food_news_origins/green_sustainable/the_wild_salmon_debate</a></p>
<p>It does sound like you’re overcooking it and it’s drying out. I only buy wild salmon - mostly because it’s healthier - I don’t mind the farm raised taste wise, but my daughter prefers wild. Another easy way to prepare it so that it stays moist is to poach it in foil. Place the salmon on a square of foil, add a little soy sauce, sliced leeks, grated fresh ginger, salt and pepper, and a dash of oil if you like. Seal all around, place on a cookie sheet and bake at 350 for twenty minutes or so. You can add almost anything to the foil pouch - chopped tomatoes, olive oil, capers, garlic is good too. This method steams the fish and keeps it moist.</p>
<p>Just bought the wild salmon from costco, and have memories of overcooking wild salmon in the last. Love love the taste of farm raised,but know it’s so bad for us.
So savvy Wild salmon cooks - how do you defrost ? Two options are to leave in fridge for 8-10 hours or fast thaw in water? </p>
<p>@Gourmetmom, now we know why you’re called Gourmetmom! I always forget how could poaching in foil is. I had a recipe I use for white fish that involved coconut milk and Caribbean flavors that was yummy.</p>
<p>I have to say, there are lots of different kinds of “wild” salmon out there. The pink stuff that’s easy to find frozen in convenient portion-sizes . . . ugh, I hate that. It gets called “Silverbrite” at my market, and apart from a few weeks a year it’s a really second-rate fish. I can sometimes get good wild-caught salmon at the market, but here in the East it’s hit-or-miss. If I lived in Seattle, it would be a different story, duh.</p>
<p>I make gravlax almost every week. The farmed salmon works sooooo much better for that! I also poach whole or half salmons as a party dish.</p>
<p>I poach salmon in parchment paper. There are videos to show how to fold it to keep the liquids inside. I have found parchment bags so when in a hurry I use those. I use salt, pepper, fresh thyme, lemon slices, olive oil and white wine. It doesn’t take long in the oven. Sometimes I add vegetables like asparagus and mushrooms. Sauteing the vegetables first then placing it in the bag is what I found is better than placing raw vegetables because there is not enough time to cook it when I’m trying not to overcook the salmon. </p>
<p>When I have overcooked salmon I will use it in salmon patties and it still tastes good. In fact I tend to use leftover salmon for patties so that I’m cooking a different meal later in the week.</p>