New Zealand King Salmon

Preparation tips

King (Chinook) Salmon has one of the highest natural oil contents of all salmon varieties. Containing high protein and very low sodium levels, King Salmon is also an excellent source of selenium, Vitamin B6, Vitamin B12 and Vitamin D.

One serving of King Salmon (110g raw) provides 2500 mg of EPA and DHA omega-3 fats which are essential for good health.

Baking Salmon

Place the salmon in a baking dish that has been greased or lined with tinfoil. Brush the fish with oil, lemon juice or a mixture of both. Bake at 180°C (350°F), allowing 8 to 10 minutes for 2cm thick fillets. A good rule of thumb is to measure the whole fish at its thickest part and cook it for 10 minutes per 2cm thickness (approx 45 mins for an average 2kg/70oz fish). Bake skin side up as the oils sit closer to the skin and this will allow the oils to cook down into the flesh. The salmon is best cooked medium rare to medium.

Pan searing Salmon

Salt the skin to draw moisture and aid with crisping up the skin. Cooking time will depend on the thickness of the salmon portion, however as a rough indication cook the salmon skin side up for 3 to 5 minutes then turn over and cook for another 3 minutes. When ready the skin will be crisp and the salmon will feel firm.

Steaming

Place the salmon in a steamer over boiling water. Allow about 4 minutes for steaks, and around 5 minutes for each 200g/7oz portion of salmon.

Poaching

Avoid using thin fillets. Simmer in liquid flavored with slices of lemon and parsley ensuring there is enough liquid to cover the salmon. Poach salmon for 6 to 8 minutes per 200g/7oz.

Recipe contributors


Chef Andrew Brown
Chef Andrew Brown
The George Hotel
Christchurch, New Zealand


Chef Johnny Schwass
Chef Johnny Schwass
Restaurant Schwass
Christchurch, New Zealand


Chef Patrick McDonnell
Chef Patrick McDonnell and his culinary team
McDonnell Kinder & Associates (MKA)
Kanzas City, U.S.A.


Chef Michael Yakura
Chef Michael Yakura
Ozumo Restaurant
San Francisco, CA. U.S.A.


Chef Randy Zweiban
Chef Randy Zweiban
Province
Chicago, IL. U.S.A.


Chef Martin Rios
Chef Martin Rios
Martin's
Santa Fe, NM. U.S.A.


Chef Kazahiro Okochi
Chef Kazahiro Okochi
KAZ Sushi Bistro
Washington, DC. U.S.A.


Chef Jonathan Justus
Chef Jonathan Justus
Justus Drugstore
Smithville, MO. U.S.A.


For enquiries on
New Zealand’s King Salmon
email: info@nurturedseafood.com

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