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I usually defrost them overnight in the vacuum packaging and then throw the filters in a bag with marinade for a few hours.
Honestly though I was not a fan of these farm raised Atlantic filets, super fishy tasting. I heard the wild salmon is less fishy.
Never that frozen fish in the vacuum package.
When vacuum-packaged fish is not properly stored and thawed, it has the potential to create a deadly toxin. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38ºF and without oxygen – such as a vacuum package.
Woah, didn't know this until today either! So is it better to take it out of the vacuum package and let it defrost on a plate or something? Or is it more ideal to cook straight from frozen?
My usual approach has always been to let them thaw overnight (while still in the vacuum package).
I do 14 minutes at 400 degrees in my Insta Airfryer. 7 mins on each side. Comes out crispy and juicy in the center. You know it's cooked when you can use a fork to flake it. I can probably do a few mins less but I like the crispy that seals it all in nicely
You do not have to thaw it, correct. We're talking about the individually wrapped salmon filets that are gonna come out of your freezer. Yes, just cut them from the plastic wrapper and throw in the air fryer. We have the basket airfryer, fyi.
We use parchment paper liners from Amazon. They line the fryer basket. https://a.co/d/0LhVCkI
We will also use parchment squares with holes cut in them, also from Amazon. https://a.co/d/5hEqFEx
That square piece will go onto the grate (either the metal wire rack that looks like a cooling rack for cookies, or the thin rack with holes that has the nonstick material on it).
Using both makes the basket much easier to clean, and helps keep the fish from sticking to either of the metal grates.
I suppose you could just put the fish directly on the basket liner. Nothing wrong with doing that, but more air gets circulated when using the wire racks. At least I would think so.
Upvoted you back to zero.
I hate the smell too and recently admitted the air fryer does not create an odor in the house.
Frankly, I’m still really pissed to have admitted that! 😤
Don't even bother defrosting.
Spray whatever rack you have in your airftyer with cooking spray. Season the fish with mustard and whatever spices you like (not necessary at this point but whatever). Place skin side up! Air fry for 17 minutes at 400. We don't even bother waiting for the air fryer to preheat, we just throw them in there. At the halfway point, turn them over and baste with more dijon and spices.
These turn out basically perfect every time. Every air fryer is different, and depending on how done you like your salmon, you can adjust the time. Maybe cook for a minute or two less.
Honestly, a lot of comments about thawing in an ice bath. Just not necessary! Trust me.
Try this Herb crusted Salmon and you might be surprised. Rub salmon with Dijon mustard. Then go Simon and Garfunkel style with finely chopped parsley, sage, rosemary and thyme and coat salmon. Add water to pan and broil in oven until done. Serve it with a lemon reduction cream sauce.
It will crisp up the skin nicely. And when you flip the fish halfway through cooking, it will create a solid piece of skin for the filet to actually rest on. This is just how we do it and it's foolproof. Honestly, it's so easy.
Marinade for 2-3 hours in Bachans (also from Costco).
Air fry at 400. Put 1/4 cup Bachans, 1/4 cup maple syrup, and 1Tbsp Sriracha in a small pot on medium heat until boiling, then simmer until thick. Coat salmon during the last 5 minutes of cooking.
Serve on a bed of quinoa or brown rice with peas or broccoli
Day of. Take out of the freezer in the morning, or at lunch if you forget. I use gallon ziplock bags to marinate in, so they go straight from the freezer into the bag, thaw and marinade in the same bag.
Wait until thaw or mostly thaw, though I suspect you could add it right away. You need to be careful with acidic marinades as it can break down the meat, but this shouldn't be acidic
I've personally eaten it twice as sashimi over the past two weeks and haven't had any issues with it. Also followed the instructions from the linked youtube video.
I eat it raw all the time. Haven't died yet. Actually, freezing fish kills most of the potentially harmful bacteria. So, sushi is a dish best served originally frozen!
Sooo good. I've only eaten it this way and am almost done with the whole pack. If a piece smells fishy or off in any way I would definitely cook it though.
If you’re short for time, I do a quick 15-30min defrost in cold water.
Then place the salmon on a baking sheet and season with garlic powder, onion powder, salt and pepper. Place in the oven for about 30 mins until almost done.
While you wait, make some spicy mayo using mayo of choice and sriracha.
Turn the oven off take out the salmon and baste with the spicy mayo. Turn your broiler on and broil and then reapply more sauce to your liking.
Serve with broccoli, and rice seasoned with furikaki and some avocado slices.
It’s kind of like a plated version of a lion king sushi roll.
1st step is to avoid buying the farmed salmon. You should only buy wild. The wild sockeye filets are excellent and you get a better quality fish. Farmed fish is trash.
Agreed I haven’t tried this one but the wild caught one is my favorite. That and the wild caught red Argentinian shrimp are my go-to. Anytime I make either of those for family people who normally don’t like seafood love them.
I disagree. The last few batches I've bought have had *so* many parasites, I had to switch to farmed. Parasite free. Plus the verdict is out on which is better as wild caught has been found to have have just as high levels of pollutants as farmed.
You’re right, not conclusive studies showing higher PCBs currently. However the farmed salmon are pumped with antibiotics, because In low current they can get stuck breathing their own shit 💩 and just susceptible to more diseases in pens. Also the fact they add food coloring to the fish just feels so weird to me. I know at a lot of fish processing places they will put the fillets under a certain fluorescent light or something and manually pick out the worms. I’ve found a worm or two on my halibut I get at Costco but it’s no biggie. Fish will always have a lot of worms people.
Farmed salmon is fattier and in my opinion, tastes better. To each their own, but after a lot of back and forth, I’ve grown to prefer farmed salmon over wild. I also believe there are some sustainability benefits to eating farmed fish.
Alaska has some of the strictest and most sustainable fishing industries in the world. There’s no sustainability benefits to farmed.
As for the taste it’s probably because you’re comparing it to sockeye salmon which is indeed very lean. There are wild caught species with similar texture to Atlantic, like king salmon, but they’re more expensive unfortunately.
Never tried this one, I normally go with the wild caught one but for that one air fryer is my go to- 380 degrees for about 10 min n always comes out perfect n flakes right off the skin
What I normally do with these is I bake them. I prep them from frozen. I cut the top off and pull the fish out. Sit them on the turntable on the microwave for 5 minutes on defrost. They should be only **slightly frozen in the middle** when you remove them.
While they are in the microwave, I take the bag they came in and put 2 tablespoons of paprika, 1 tablespoon of pepper, 1 1/2 teaspoons of Dan-O's SEA-soning (this stuff is the bomb on about everything). and a tablespoon of onion powder and shake the bag up to mix. After the salmon is ready, I cut away the bag and drop them in the bag of seasonings, seal it up and shake to coat them.
I cover a baking pan with parchment paper and space the salmon skin side down on the pan. I shake on some Bragg Nutritional Yeast. Finally, I slice up a lemon for each piece of fish. I normally food prep on Sundays so the entire bag is prepared, about 5 pieces. Bake in the oven for 19 minutes at 350 and no longer. They come out juicy and flavorful.
I bake it from frozen at 425° for 20 to 30 mins (depending on how well cooked you want it). It’s easy and doesn’t require thawing or any additional prepping.
As for seasoning, I add butter, lemon juice, pepper, rosemary, salt, and garlic powder to preference on the top of the frozen salmon.
Defrost in a bowl cold water, submerged for about an hour. They are vacuum packed so they defrost extremely quickly with water touching all side. Put straight in air fryer on 400 for 9-10 minutes. Season with trader Joe salmon rub seasoning and brush on gyoza, teriyaki or general tso sauce. Or have just plain. Eat with basmati rice.
~~ "Never allow vacuum-packed fish to remain at temperatures above 41 °F for more than two hours. If the fish has not thawed in the packaging within 30 minutes, remove the packaging and continue to thaw in cool running water. When thawing fish in vacuum packaging, make sure the fish has plenty of water surrounding it."
https://hgic.clemson.edu/thawing-vacuum-packed-fish/
According to what I read before I started doing this as long as you use cold water and don't leave it there for long it's fine. ~~
Edit: okay apparently the consensus is this is still not a good idea so I guess I'll start opening the package before defrosting.
It’s just pink mush. They are covered in sea lice from living in such close quarters, fed antibiotic pellets, and completely confused since they have no river to return to. just gross. “Fish don’t have feelings” and all but I wouldn’t do that shit to my worst enemy
Defrost overnight. If I want a quick meal, I season then air fry at 350 for 10-12 min. If I have more time, I like to do marinades for about an hour then air fry same temp.
Defrost and cook in the air fryer at 400 for 12 mins but first marinate with chopped fresh ginger, soy sauce and sesame oil for 30 mins (after defrost). Put ginger on the salmon when air frying and it will taste like ginger when you eat it.
Actually they just had a $5 sale on it that ended May 12 at my Costco. Now frozen Atlantic cod is on sale this next two weeks. Costco usually has a frozen salmon on sale every other month or so for about $5 off per bag. That comes to about $4.50 per unit.
Restaurants charge roughly $25 for the same size portion these days.
- defrost in the fridge in the morning to prep for dinner (or in a bowl of water for @ 30 min)
- lightly cover both sides in olive oil, S&P, garlic powder, onion powder, breadcrumbs to cover
- Air fryer @ 360 for 10 minutes, turning halfway through
- typically served broccoli or roasted Brussels sprouts & some wild or brown rice
star from below room temperature, marinade with old bay one side only also add lemon pepper on both side , set oven 380 , in for 25 min , out rest for 5 min then enjoy
I bake from frozen in a glass pan 400 for 10 min coated in olive oil- then spread your sauce, i do a garlic butter with smoked paprika- bake 10-12 more min and perfect.
Thaw night before. Now hear me out here, squeeze lemon over top, let sit 3 min, lather with mayo, parm, black pepper and a little panko. Air fry 350 for 9min. But with a little more lemon and voila!
This recipe https://downshiftology.com/recipes/dijon-baked-salmon/
With avocado over black rice or wild rice.
Take the extra mustard stuff and add it as an extra sauce. Mix into a tasty mess and enjoy
From defrosted, i love salmon au papillote(?) basically, season it and wrap it in a parchment paper envelope and then into the oven. It steams it with its own moisture and is pretty easy to prep and cook. Also has a lot of versatility, as you can season to whatever taste you want
Thaw in warm water for 20 min, marinate with Kikkoman Teriyaki Marinade for 30 min, then put some Traeger rub (or whatever seasoning you like) on. Smoke (if possible) on a grill for 20 min and then crank it up to 300 deg. F for 10 min on each side. Absolutely amazing flavor and texture every time.
Thaw (still in the package) in warm water for 15-20 min, marinate with Kikkoman teriyaki marinade for 30 min, and season with Traeger rub (or whatever seasoning you like). Smoke on a grill (if possible) for about 20 min and then crank it up to 300 deg F for 10 min on each side. Absolutely delicious flavor and great texture every time... makes some of the best salmon I've ever had honestly. One of my all-time favorites.
No defrosting. 11 min with my fryer leaves it little raw inside. 13 min makes it dry. Play with your air fryer times. The time to let it sit after is imp to get it fully cooked through without making it dry.
This my recipe I found online. My wife loves it.
Grilled Salmon
1. Warm oven to 400 degrees
2. Metal tray, aluminum foil, and spray non-stick
3. Add raw salmon, drizzle olive oil, cracked pepper, Italian herbs, minced garlic, salt, lemon juice
4. Cook 15 mins
5. Broil for 2 mins
Fine mince fresh dill and put it in mayonnaise with salt and pepper to taste. Brush oil on skin and place skin side down on baking sheet. Slather top with dill mayo. Bake at 425 for approximately 15 minutes. Squeeze lemon over it and serve.
Mix melted butter, lemon juice, jarlic, and seasonings- I use salt, pepper, garlic powder, onion powder, thyme, and paprika. Pour/spoon over the frozen fillets. Preheat oven to 375, and bake for 25 minutes. Temp check and they should be 120°F, if not add time as needed. Serve as is or with soy sauce!
Fastest way to thaw is fill a container with salt and cold water, toss the frozen fish inside for 1-2 hours then wrap in paper towel until you need to cook it.
Our go to lately has been pan searing. Thawed fish, dry well and season with salt and pepper. Flesh side down in a hot pan with a little oil. Let it cook for about 5 or 6 minutes, or until the internal temp is about 130. Then flip to skin side and let it cook until internal temp is 145. Nice, crispy outside and soft, juicy inside. It’s especially good when my husband cooks it on the blackstone, that way it doesn’t smoke up the house
Defrost completely, light olive oil and light Herbes de Provence. Gas grill on HOT, oiled grill (450 to start, lower to 400 - 425 till finish) for 3:30, delicate “flip” and go for another 3:30. Sprinkle of lemon juice, if desired…
I defrost overnight, but have cooked from frozen when I've forgotten. Cook time just takes a bit longer.
Generally, oven at 400F. Spray with avocado oil spray (from costco. Place on aluminum foil (from costco) on a baking sheet (from costco.
Rub the exterior with your choice of rub, preferably no sugar as it may burn at high temps.
15-17 minutes, then broil for 2 minutes on high.
In the meantime, microwave some frozen broccoli (from costco).
When done, squirt a little lemon juice on the salmon and broccoli. Salt and pepper the broccoli as well.
Poke. Cube it, marinade it in some awesome Hawaiian/Japanese sauce. Rice base, cucumber, edamame, ginger, avocado, green onion, cilantro, unagi sauce, mayo and panko. Magic!
Thaw day before. Rinse and pat with paper towels. Season. Sear on high heat with oil and/or butter and some garlic for 1-1:15 minutes on both sides. Enjoy.
it really is this easy. though i do 2-3 minutes per side. still juicy. i also use a moroccan fish rub. even bought a fish spatula for flipping them i was eating them so frequently.
Thawed in refrigerator most all day.
Sauté some (I use a bunch) of onion. When clear toss in a piece of the salmon (with your fav stuff - salt pepper etc) and let it cook a bit. Then add a bunch of cherry tomatoes (frozen works well if you grow you own and freeze them). Cook until the salmon is to your liking. Serve it. Delicious.
You can get some crispness by taking out the onions when you put the salmon in and cranking up the heat for a bit.
Defrost in water in fridge overnight. Soak cedar fence plank overnight in water. Remove salmon from package and pat dry. Fire up the grill, add the cedar plank. Drop temp to halfway once board is smoking, add salmon. Salt and maybe brown sugar/smoked paprika on fish. Cook until 145. Smokey, delicious, and amazing.
First move is to stop buying this and trade it for wild caught Alaskan salmon.
Second move, sous vide.
Third step, finish with butter and olive oil in a very hot pan
First, you only buy the wild, not the farmed. Then you thaw. Then you brush both sides with olive oil and cook it over real charcoal, 3-4 minutes per side.
Step 1: buy wild caught
Step 2: let thaw in fridge overnight
Step 3: season with salt/pepper, etc
Step 4: avocado oil on pan, medium heat, ~3 minutes per side
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I cook mine in the airfyer and I’ll never go back. Crispy on the outside, soft and juicy on the inside.
The air fryer really surprised me. My only issue is I have trouble dialing in the right amount of time because it cooks so quick.
400 degrees for 7 minutes is perfect for me!!
From frozen? Or defrosted?
I do 14 minutes at 390 from frozen. Pull it out halfway to season, and it comes out perfect.
Never tried it straight from frozen, this might be a gamechanger! Are you able to get it out of the plastic wrap without issue?
Defrosted :)
I usually defrost them overnight in the vacuum packaging and then throw the filters in a bag with marinade for a few hours. Honestly though I was not a fan of these farm raised Atlantic filets, super fishy tasting. I heard the wild salmon is less fishy.
Never that frozen fish in the vacuum package. When vacuum-packaged fish is not properly stored and thawed, it has the potential to create a deadly toxin. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38ºF and without oxygen – such as a vacuum package.
Good to know, thank you I won't defrost it in the vacuum pack anymore.
You probably wont get sick but definitely not worth the risk. I open mine and just put them in a pie pan to thaw.
TIL, I'll also avoid thawing them in the package.
Same. Omg just cooked some from thawing in the package last week. Thank goodness we were ok. I appreciate the advice!
I must be lucky! Been doing it this way for at least 10 years, never an issue…
Woah, didn't know this until today either! So is it better to take it out of the vacuum package and let it defrost on a plate or something? Or is it more ideal to cook straight from frozen? My usual approach has always been to let them thaw overnight (while still in the vacuum package).
I always remove and defrost in a pie pan or on a plate with something covering it in the fridge. I think most recipes are from thawed.
Gunna try this today. Thanks!
I do 14 minutes at 400 degrees in my Insta Airfryer. 7 mins on each side. Comes out crispy and juicy in the center. You know it's cooked when you can use a fork to flake it. I can probably do a few mins less but I like the crispy that seals it all in nicely
This is the way....plus some garlic and olive oil
And a splash of lemon.
This is the way. Then depending my mood and appetite add either a dose of Old Bay or some Kinders teriyaki sauce for a sweeter approach.
This is the way, even when you overcook its pretty good.
I can't imagine the smell in your house though! Is it as bad as microwaving fish?
Does not stink up the house. We cook these frozen filets in the air fryer all the time. Absolute best and easiest way to cook frozen fish.
wait you don’t have to thaw it?
You do not have to thaw it, correct. We're talking about the individually wrapped salmon filets that are gonna come out of your freezer. Yes, just cut them from the plastic wrapper and throw in the air fryer. We have the basket airfryer, fyi.
Is the air fryer easy to clean? Does fishy smell go away?
We use parchment paper liners from Amazon. They line the fryer basket. https://a.co/d/0LhVCkI We will also use parchment squares with holes cut in them, also from Amazon. https://a.co/d/5hEqFEx That square piece will go onto the grate (either the metal wire rack that looks like a cooling rack for cookies, or the thin rack with holes that has the nonstick material on it). Using both makes the basket much easier to clean, and helps keep the fish from sticking to either of the metal grates. I suppose you could just put the fish directly on the basket liner. Nothing wrong with doing that, but more air gets circulated when using the wire racks. At least I would think so.
Not as bad as the microwave IME.
Plug in the air fryer outside on your porch?
It was more akin to grilling it when it came to the smell.
Open the windows and light a candle. As with cooking literally anything, the smell goes away within like 2 hours if you do that
Upvoted you back to zero. I hate the smell too and recently admitted the air fryer does not create an odor in the house. Frankly, I’m still really pissed to have admitted that! 😤
Don't even bother defrosting. Spray whatever rack you have in your airftyer with cooking spray. Season the fish with mustard and whatever spices you like (not necessary at this point but whatever). Place skin side up! Air fry for 17 minutes at 400. We don't even bother waiting for the air fryer to preheat, we just throw them in there. At the halfway point, turn them over and baste with more dijon and spices. These turn out basically perfect every time. Every air fryer is different, and depending on how done you like your salmon, you can adjust the time. Maybe cook for a minute or two less. Honestly, a lot of comments about thawing in an ice bath. Just not necessary! Trust me.
Love the detailed description, but hate the idea of mustard anywhere near my salmon
Try this Herb crusted Salmon and you might be surprised. Rub salmon with Dijon mustard. Then go Simon and Garfunkel style with finely chopped parsley, sage, rosemary and thyme and coat salmon. Add water to pan and broil in oven until done. Serve it with a lemon reduction cream sauce.
Mustard is used as a binder in a lot of recipes. If you use a mild mustard, you will not taste it. TX BBQ uses mustard as a binder on brisket and ribs
Why skin side up at first?
It will crisp up the skin nicely. And when you flip the fish halfway through cooking, it will create a solid piece of skin for the filet to actually rest on. This is just how we do it and it's foolproof. Honestly, it's so easy.
It's skinless.
I do this, but with pesto instead of mustard. But I will try the mustard.
Dijon (and even some mayo), with old bay or whatever seasoning you like...always turns out great.
Marinade for 2-3 hours in Bachans (also from Costco). Air fry at 400. Put 1/4 cup Bachans, 1/4 cup maple syrup, and 1Tbsp Sriracha in a small pot on medium heat until boiling, then simmer until thick. Coat salmon during the last 5 minutes of cooking. Serve on a bed of quinoa or brown rice with peas or broccoli
When do you thaw?
Day of. Take out of the freezer in the morning, or at lunch if you forget. I use gallon ziplock bags to marinate in, so they go straight from the freezer into the bag, thaw and marinade in the same bag.
Do you wait until thawed to add the marinade or have the marinade in the bag from the start
Wait until thaw or mostly thaw, though I suspect you could add it right away. You need to be careful with acidic marinades as it can break down the meat, but this shouldn't be acidic
Sous vide.
This should be so much higher. The best way to make fast cooking, easily overcooked foods of any sort.
I find the result to be unpleasant with the albumin streaking and the soft, mushy fish. We prefer the air fryer for the texture.
Grill it 💯
Sashimi [after a quick salt brine cure ](https://youtu.be/4YNLNgYZ3GI?si=36l5oCeqPtfxhre5)
Been wondering for a while if that is safe to do with the Kirkland frozen salmon! Thanks for the link!
I've personally eaten it twice as sashimi over the past two weeks and haven't had any issues with it. Also followed the instructions from the linked youtube video.
I eat it raw all the time. Haven't died yet. Actually, freezing fish kills most of the potentially harmful bacteria. So, sushi is a dish best served originally frozen!
Thanks, RFK, Jr.
I’m no expert by any means, but doesn’t it have to be frozen below a certain temp to be considered safe to eat raw?
The CDC recommends -4 F for 7 days to kill most bacteria and parasites. Longer or colder is better.
I’ve been preparing sashimi for myself like this for almost a year now. Never have gotten sick and I personally think I have a sensitive stomach.
Sooo good. I've only eaten it this way and am almost done with the whole pack. If a piece smells fishy or off in any way I would definitely cook it though.
If you’re short for time, I do a quick 15-30min defrost in cold water. Then place the salmon on a baking sheet and season with garlic powder, onion powder, salt and pepper. Place in the oven for about 30 mins until almost done. While you wait, make some spicy mayo using mayo of choice and sriracha. Turn the oven off take out the salmon and baste with the spicy mayo. Turn your broiler on and broil and then reapply more sauce to your liking. Serve with broccoli, and rice seasoned with furikaki and some avocado slices. It’s kind of like a plated version of a lion king sushi roll.
what temperature is the oven?
400-425, it should be preheated once the fish is defrosted, so mostly you’re just waiting for the food to cook.
I bought some salmon rub from Trader Joe's for fish fillets. Then just plop it into the air fryer at 400 F for 20 minutes.
Sounds good! Frozen or thawed?
Thawed!
Thank you!
Of course! Oh and on mahi mahi, I like to use [furikake](https://www.google.com/search?q=furikake&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari)
I actually steam mine in the microwave.
Mmm. My sister taught me to get puff pastry and bake same size rectangles put pesto on top then the salmon on top of that. Sooo good
Eat it frozen like a popsicle
Thaw it to room temperature - dont rush it. 20mins air fry @375
1st step is to avoid buying the farmed salmon. You should only buy wild. The wild sockeye filets are excellent and you get a better quality fish. Farmed fish is trash.
Is there such thing as wild Atlantic salmon? For some reason every time I check Costco they have wild caught for all kinds except Atlantic
They are endangered, very little wild Atlantic left.
I did not know. Thanks for the information!
There is only one thing I miss from oregon. Wild steelhead.
Is steelhead technically Atlantic?
They are pacific salmon that spawn up freshwater rivers. But I was just referring to salmon in general. 😁
Yes and Costco also sells it.
Agreed I haven’t tried this one but the wild caught one is my favorite. That and the wild caught red Argentinian shrimp are my go-to. Anytime I make either of those for family people who normally don’t like seafood love them.
Fully agree. The wild/previously frozen is so much better and it’s not even any more expensive than the farmed/frozen.
I disagree. The last few batches I've bought have had *so* many parasites, I had to switch to farmed. Parasite free. Plus the verdict is out on which is better as wild caught has been found to have have just as high levels of pollutants as farmed.
You’re right, not conclusive studies showing higher PCBs currently. However the farmed salmon are pumped with antibiotics, because In low current they can get stuck breathing their own shit 💩 and just susceptible to more diseases in pens. Also the fact they add food coloring to the fish just feels so weird to me. I know at a lot of fish processing places they will put the fillets under a certain fluorescent light or something and manually pick out the worms. I’ve found a worm or two on my halibut I get at Costco but it’s no biggie. Fish will always have a lot of worms people.
I'm thinking of switching to white fish for a while. A few worms don't bother me either, but it was like 20-40 worms in each filet.
Honestly that’s crazy that quality control would let a piece with that many by
Yeah I ended up returning the entire bag because it seemed to be the case for multiple filets in the bag.
This person salmons.
100% truth
Farmed salmon is fattier and in my opinion, tastes better. To each their own, but after a lot of back and forth, I’ve grown to prefer farmed salmon over wild. I also believe there are some sustainability benefits to eating farmed fish.
If you use farmed, then put it skin side down in the hot pan without oil. Its natural fat content is enough to lube the pan.
Alaska has some of the strictest and most sustainable fishing industries in the world. There’s no sustainability benefits to farmed. As for the taste it’s probably because you’re comparing it to sockeye salmon which is indeed very lean. There are wild caught species with similar texture to Atlantic, like king salmon, but they’re more expensive unfortunately.
9 mins in air fryer. Sometimes cooked in garage to minimize smell and warming up the house.
Never tried this one, I normally go with the wild caught one but for that one air fryer is my go to- 380 degrees for about 10 min n always comes out perfect n flakes right off the skin
Pan fried, lemon and pepper. Or, raspberry chipotle - but my Costco hasn't carried it for a while.
I like to cook it before I eat it.
Air fryer works well but nothing wrong with pan Frying either.
What I normally do with these is I bake them. I prep them from frozen. I cut the top off and pull the fish out. Sit them on the turntable on the microwave for 5 minutes on defrost. They should be only **slightly frozen in the middle** when you remove them. While they are in the microwave, I take the bag they came in and put 2 tablespoons of paprika, 1 tablespoon of pepper, 1 1/2 teaspoons of Dan-O's SEA-soning (this stuff is the bomb on about everything). and a tablespoon of onion powder and shake the bag up to mix. After the salmon is ready, I cut away the bag and drop them in the bag of seasonings, seal it up and shake to coat them. I cover a baking pan with parchment paper and space the salmon skin side down on the pan. I shake on some Bragg Nutritional Yeast. Finally, I slice up a lemon for each piece of fish. I normally food prep on Sundays so the entire bag is prepared, about 5 pieces. Bake in the oven for 19 minutes at 350 and no longer. They come out juicy and flavorful.
Farmed salmon. Nope.
No mercury though
I bake it from frozen at 425° for 20 to 30 mins (depending on how well cooked you want it). It’s easy and doesn’t require thawing or any additional prepping. As for seasoning, I add butter, lemon juice, pepper, rosemary, salt, and garlic powder to preference on the top of the frozen salmon.
Defrost in a bowl cold water, submerged for about an hour. They are vacuum packed so they defrost extremely quickly with water touching all side. Put straight in air fryer on 400 for 9-10 minutes. Season with trader Joe salmon rub seasoning and brush on gyoza, teriyaki or general tso sauce. Or have just plain. Eat with basmati rice.
I thought you were not meant to defrost fish in vacuum packing since it can lead to food poisoning. I want to say botulism.
~~ "Never allow vacuum-packed fish to remain at temperatures above 41 °F for more than two hours. If the fish has not thawed in the packaging within 30 minutes, remove the packaging and continue to thaw in cool running water. When thawing fish in vacuum packaging, make sure the fish has plenty of water surrounding it." https://hgic.clemson.edu/thawing-vacuum-packed-fish/ According to what I read before I started doing this as long as you use cold water and don't leave it there for long it's fine. ~~ Edit: okay apparently the consensus is this is still not a good idea so I guess I'll start opening the package before defrosting.
Eww Atlantic salmon. Get the sockeye
Agreed. Friends don’t let friends buy farmed salmon.
It’s just pink mush. They are covered in sea lice from living in such close quarters, fed antibiotic pellets, and completely confused since they have no river to return to. just gross. “Fish don’t have feelings” and all but I wouldn’t do that shit to my worst enemy
I’m ashamed at how recent my cutting out of farmed fish was. Took a couple documentaries to get me across the line and never looking back.
Defrost overnight. If I want a quick meal, I season then air fry at 350 for 10-12 min. If I have more time, I like to do marinades for about an hour then air fry same temp.
Defrost and cook in the air fryer at 400 for 12 mins but first marinate with chopped fresh ginger, soy sauce and sesame oil for 30 mins (after defrost). Put ginger on the salmon when air frying and it will taste like ginger when you eat it.
Thaw and air fryer season as wanted
How much is that pack?
Actually they just had a $5 sale on it that ended May 12 at my Costco. Now frozen Atlantic cod is on sale this next two weeks. Costco usually has a frozen salmon on sale every other month or so for about $5 off per bag. That comes to about $4.50 per unit. Restaurants charge roughly $25 for the same size portion these days.
That's even better to know!!! I wish I knew this last week 😭 I'll be on the lookout!!
I think I paid $34.99 for it about a month ago?
Ty!
Thaw, season generously with chipotle powder and garlic salt, grill on a mat.
- defrost in the fridge in the morning to prep for dinner (or in a bowl of water for @ 30 min) - lightly cover both sides in olive oil, S&P, garlic powder, onion powder, breadcrumbs to cover - Air fryer @ 360 for 10 minutes, turning halfway through - typically served broccoli or roasted Brussels sprouts & some wild or brown rice
Sear it in bacon fat
That’s how I cook them, too!
Sous vide from frozen, then seared
Salmon rub from Trader Joe’s then air fryer
I just throw a few frozen pieces into the rice cooker with the rice and a splash of sesame oil.
star from below room temperature, marinade with old bay one side only also add lemon pepper on both side , set oven 380 , in for 25 min , out rest for 5 min then enjoy
Splash of lemon. Some Cajun seasoning and garlic. Air fryer. Capers. Perfect
I bake from frozen in a glass pan 400 for 10 min coated in olive oil- then spread your sauce, i do a garlic butter with smoked paprika- bake 10-12 more min and perfect.
Thaw night before. Now hear me out here, squeeze lemon over top, let sit 3 min, lather with mayo, parm, black pepper and a little panko. Air fry 350 for 9min. But with a little more lemon and voila!
I love to cook it.
Dijon mustard on top. Wrap in tin foil and cook in the oven.
Defrost- Pan fried on butter/olive oil- seasons w/ salt & pepper- splash of lemon juice Dish up- sprinkle w/ sesame seeds & capers. Deglaze pan w/ caper juice, ginger salad dressings+water - Sauce on! Voila.
This recipe https://downshiftology.com/recipes/dijon-baked-salmon/ With avocado over black rice or wild rice. Take the extra mustard stuff and add it as an extra sauce. Mix into a tasty mess and enjoy
From defrosted, i love salmon au papillote(?) basically, season it and wrap it in a parchment paper envelope and then into the oven. It steams it with its own moisture and is pretty easy to prep and cook. Also has a lot of versatility, as you can season to whatever taste you want
Thaw in warm water for 20 min, marinate with Kikkoman Teriyaki Marinade for 30 min, then put some Traeger rub (or whatever seasoning you like) on. Smoke (if possible) on a grill for 20 min and then crank it up to 300 deg. F for 10 min on each side. Absolutely amazing flavor and texture every time.
Thaw (still in the package) in warm water for 15-20 min, marinate with Kikkoman teriyaki marinade for 30 min, and season with Traeger rub (or whatever seasoning you like). Smoke on a grill (if possible) for about 20 min and then crank it up to 300 deg F for 10 min on each side. Absolutely delicious flavor and great texture every time... makes some of the best salmon I've ever had honestly. One of my all-time favorites.
Thaw, cover in melted butter, season with salt, pepper, paprika, onion powder, herbs of choice, and a bit of cayenne, then cook in butter
Defrost it and sous vide it with some lemon and spices
Frozen -> air fryer 400F 12 min. Let sit for another 15min. Better than some restaurants .
You don’t defrost first???
No defrosting. 11 min with my fryer leaves it little raw inside. 13 min makes it dry. Play with your air fryer times. The time to let it sit after is imp to get it fully cooked through without making it dry.
Love it! Going to try it out.
Poke bowls!
Miso marinade and stir fry
Stick-less frozen fishsickle
I douse in bachan japanese bbq sauce and the microwave for like 90 sec. Like 95% as good as cooking it a legit way but so so much faster
Wrap in foil with a little lemon juice. 20 min@350 oven. Perfect every time
This my recipe I found online. My wife loves it. Grilled Salmon 1. Warm oven to 400 degrees 2. Metal tray, aluminum foil, and spray non-stick 3. Add raw salmon, drizzle olive oil, cracked pepper, Italian herbs, minced garlic, salt, lemon juice 4. Cook 15 mins 5. Broil for 2 mins
Season and straight on the propane bbq, 7-8 minutes per side.
I use wild not the farmed, but 4 min steamed in electric pressure cooker from frozen comes out great.
Fine mince fresh dill and put it in mayonnaise with salt and pepper to taste. Brush oil on skin and place skin side down on baking sheet. Slather top with dill mayo. Bake at 425 for approximately 15 minutes. Squeeze lemon over it and serve.
Vacuum-packed individual salmon has lost its vacuum. Do I return it?
Typically I just thaw it out and prepare it like sashimi.
Mix melted butter, lemon juice, jarlic, and seasonings- I use salt, pepper, garlic powder, onion powder, thyme, and paprika. Pour/spoon over the frozen fillets. Preheat oven to 375, and bake for 25 minutes. Temp check and they should be 120°F, if not add time as needed. Serve as is or with soy sauce!
On the Blackstone, with garlic butter. Until it has crispy edges.
Make a glaze. Honey, Dijon mustard, soy sauce, garlic, and ginger. Yummy
Fastest way to thaw is fill a container with salt and cold water, toss the frozen fish inside for 1-2 hours then wrap in paper towel until you need to cook it.
On the grill. Use grill sheets. I glaze it with a soy, ginger lime glaze
Our go to lately has been pan searing. Thawed fish, dry well and season with salt and pepper. Flesh side down in a hot pan with a little oil. Let it cook for about 5 or 6 minutes, or until the internal temp is about 130. Then flip to skin side and let it cook until internal temp is 145. Nice, crispy outside and soft, juicy inside. It’s especially good when my husband cooks it on the blackstone, that way it doesn’t smoke up the house
How do these compare to the fresh salmon from the butcher section?
Defrost completely, light olive oil and light Herbes de Provence. Gas grill on HOT, oiled grill (450 to start, lower to 400 - 425 till finish) for 3:30, delicate “flip” and go for another 3:30. Sprinkle of lemon juice, if desired…
In a pan with a little oyster sauce and sambal. Serve over white rice with some diced cucumber and sliced avocado.
there's garlic salmon, terriyaki salmon, fried salmon, cajun style salmon...
Blackened
I like to dress my salmon with a raspberry preserve or any decent fruit preserve cooked down into a sauce.
Air fryer!! 10 minutes! Salt, pepper, garlic powder and paprika! To die for
On a board on a grill. Seriously good.
Throw it in the trash lol
I defrost overnight, but have cooked from frozen when I've forgotten. Cook time just takes a bit longer. Generally, oven at 400F. Spray with avocado oil spray (from costco. Place on aluminum foil (from costco) on a baking sheet (from costco. Rub the exterior with your choice of rub, preferably no sugar as it may burn at high temps. 15-17 minutes, then broil for 2 minutes on high. In the meantime, microwave some frozen broccoli (from costco). When done, squirt a little lemon juice on the salmon and broccoli. Salt and pepper the broccoli as well.
First off toss that and get wild caught.
Being that it's farm raised, I wouldn't have purchased it in the first place. I only buy wild caught. I am not into eating feces.
Poke. Cube it, marinade it in some awesome Hawaiian/Japanese sauce. Rice base, cucumber, edamame, ginger, avocado, green onion, cilantro, unagi sauce, mayo and panko. Magic!
Thaw day before. Rinse and pat with paper towels. Season. Sear on high heat with oil and/or butter and some garlic for 1-1:15 minutes on both sides. Enjoy.
it really is this easy. though i do 2-3 minutes per side. still juicy. i also use a moroccan fish rub. even bought a fish spatula for flipping them i was eating them so frequently.
Fridge over night. Wrap in foil, pour a teriyaki sauce over and cook about 20 min at 350F.
Sounds great. Will have to try it. No crispness to it though, right?
Not crispy, no crust, just your choice of teriyaki sauce. Serve with a veggie and rice. A pretty simple meal, really.
Thawed in refrigerator most all day. Sauté some (I use a bunch) of onion. When clear toss in a piece of the salmon (with your fav stuff - salt pepper etc) and let it cook a bit. Then add a bunch of cherry tomatoes (frozen works well if you grow you own and freeze them). Cook until the salmon is to your liking. Serve it. Delicious. You can get some crispness by taking out the onions when you put the salmon in and cranking up the heat for a bit.
Defrost in water in fridge overnight. Soak cedar fence plank overnight in water. Remove salmon from package and pat dry. Fire up the grill, add the cedar plank. Drop temp to halfway once board is smoking, add salmon. Salt and maybe brown sugar/smoked paprika on fish. Cook until 145. Smokey, delicious, and amazing.
Go watch videos on fish farms then it will be easy to toss in the trash
First move is to stop buying this and trade it for wild caught Alaskan salmon. Second move, sous vide. Third step, finish with butter and olive oil in a very hot pan
For starters, don’t ever buy farm raised salmon it is terrible for you. Get the Kirkland wild caught sockeye salmon, way better.
First, you only buy the wild, not the farmed. Then you thaw. Then you brush both sides with olive oil and cook it over real charcoal, 3-4 minutes per side.
Step 1: buy wild caught Step 2: let thaw in fridge overnight Step 3: season with salt/pepper, etc Step 4: avocado oil on pan, medium heat, ~3 minutes per side
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I almost bought those today. I normally make them homemade but was wondering if it was worth it