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Fresh Spring Salmon

Wild Pacific salmon comes into season during the spring and summer months. Don't miss out on this fresh catch!


We don’t often think of salmon as having a “season” since it’s available year-round, but wild Pacific salmon is a springtime and summer treat that you don’t want to miss. (Farm-raised Atlantic salmon is the variety that’s most often available year-round.) Characterized by its deep orange- to coral-colored flesh, wild varieties of salmon (Chinook, coho, sockeye) can usually be found at fish markets and grocery stores anytime between now and the end of summer.

When purchasing fresh salmon (either farm-raised or wild), look for fillets or steaks that are stored on a bed of crushed ice with a layer of plastic wrap between the ice and fish. Pay attention to the condition of the flesh—it should look bright and moist and have no signs of discoloration or dryness. If you can, give the fish a sniff; any “off” odors are an indication of age and should be avoided. When you get the salmon home, plan to eat it the same day you purchase it, and no more than a day after buying. Store it in the coldest part of your refrigerator (usually the lower shelves toward the back) in a shallow baking dish filled with ice and covered with a piece of plastic wrap. Arrange the fillets or steaks on the plastic wrap, then cover with another sheet of plastic. Replace the ice if it melts before you cook the fish.

Salmon is delicious practically any way you prepare it. From baked to pan-seared to grilled, there’s no shortage of ways to take advantage of the season’s best salmon!

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