Salmon is meaty and great for grilling and searing. Salmon is delicious grilled on a cedar plank, seared in a pan, slow-roasted or poached in olive oil. From Blacks Harbour’s Ocean Farm in Canada. Skin and bloodline (dark, bruise-colored line or grey after cooking) can be removed before cooking or it can be left in. Remove bloodline before serving.
Place in a medium-hot pan with a little Canola or Grapeseed oil (ideal because it has a high smoking point) non skin-side down first. Timing depends on thickness of the fish but you want it to be slightly opaque on the sides about ⅓ of the thickness of the fish before flipping. It is best served medium to medium-rare and is considered done when you can still see a little rare on the side still or you can check with a meat thermometer at about 125-130 F. Keep in mind it will continue to cook a little after removing from the heat.
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