Pink salmon

Mild, light and delicate, with soft pale pink flakes. A gentle, everyday salmon.

Wild
Bake
10 to 14 min at 200°C/400°F for a 1 lb fillet

Start cooking

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$27.70

★ 5.0 · 4 reviews

Shop Wild Pink Salmon Fillet

The short version

How to cook it

Thaw

Overnight in the fridge

Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.

Best way

Bake

Time

10 to 14 min at 200°C/400°F for a 1 lb fillet

Done when

63°C/145°F

Flesh turns opaque and flakes easily. Thickest part.

Step one

How to thaw pink salmon

● Best

Overnight in the fridge

Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight. A full fillet can take up to 24 hours.

● Faster

Cold water, sealed bag

Seal it in a leakproof bag and sink it in cold water, 20 to 30 minutes. Change the water if it warms. Cook it as soon as it is thawed.

✕ Skip

The counter and the microwave

Never on the counter. No microwave, no hot water.

Step two

How to cook pink salmon

Bake

200°C/400°F, 10 to 14 min.

One Pan Thai Pink Salmon →

Poach

Barely simmering liquid, 8 to 10 min.

Poached Pink Salmon →

Tacos

Pan-fried and flaked.

Spicy Pink Salmon Tacos →

Salmon cakes

Baked, flaked, formed and pan-fried 3 min a side.

Get it right

17 things that make the difference

Longer salmon dry-brine: 30–60 minutes
Sprinkle salmon with kosher salt; refrigerate 30–60 minutes, then remove excess salt and pat dry before cooking.

From Chef Julian Bond
Crispy salmon skin: patience
Pat skin very dry, place skin-side down in a lightly oiled hot pan, and leave undisturbed until crisp (often around 4–5 minutes, depending on thickness). Finish briefly on the other side.

From Chef Julian Bond
One-side-mostly salmon method
Cook salmon approximately 90% of the way skin-side down, then flip briefly for 15–30 seconds to finish.

From Steven Courtney
Skip the Cedar Plank: direct-grilled salmon
Preheat the grill to approximately 200°C/400°F and oil the grates. Place salmon skin-side down, then turn once when it releases readily. Cooking time varies with thickness; check the thickest part with a food thermometer rather than relying on fixed minutes. For a conservative consumer-facing target, cook to 63°C/145°F. Avoid serving undercooked salmon to higher-risk individuals.
Cedar-planked salmon
A cedar plank imparts mild smoke and helps keep salmon off the grates. Original concept paired Gitanyow sockeye with Amy Cho compound butters.

From Chef Robert Clark and Chef Amy Cho
A simple customer’s salmon supper
Thaw salmon in refrigerator; season with salt and pepper; pan-sear and serve with vegetables. Customer shared a preparation video and story of convenient weeknight meals.

From customer Michael
Leftover salmon rice bowl
Flake chilled, properly stored cooked salmon into freshly cooked rice; season with soy sauce and sesame oil and add green vegetables. Canned salmon or tuna also works.

From Chef Robert Clark
Quick dry-brine: 10–15 minutes
Lightly salt fish 10–15 minutes before cooking; leave uncovered in refrigerator and pat dry before searing. Intended to improve seasoning, structure and surface browning.

From Steven Courtney
Quick wet brine
Mix 1 tablespoon salt into 4 cups cold water; submerge fish for 10–15 minutes, remove and pat dry.
Zest before; juice after
Add lemon zest before cooking for aromatic citrus oils; finish with fresh lemon juice after cooking.

From Steven Courtney
Rice flour for a crisp crust
Lightly dust fish with rice flour instead of wheat flour before pan-frying for a delicate, crisp coating.

From Steven Courtney
Finish with butter
Add a small knob of butter near the end of pan-searing to enrich the flavour and baste the fish.

From Chef Julian Bond
Three pantry flavour boosters
Worcestershire sauce for savoury depth; pomegranate molasses for tang; miso paste for sweet-salty umami.

From Chef Julian Bond
Don’t Be Afraid of the Heat!
Chef Julian Bond recommends a very hot pan to sear and caramelize fish, developing a beautifully browned exterior and deeper flavour. Avoid overcrowding: too much fish at once lowers the pan temperature, causing the fish to steam instead of sear. Cook in batches and adjust the heat to the fish and cookware.
Keep it simple; flip once
Pat fish dry, use controlled heat, cook most of the way on one side and flip once. Avoid excessive handling.

From Chef Vibber
Parchment to prevent sticking
Chef Bond suggests cooking fish over a piece of cooking parchment in a stainless-steel pan to reduce sticking.
Let residual heat finish the fish
Remove delicate fish from heat shortly before it would otherwise be fully cooked, allowing carryover heat to finish it without drying it out.

From Chef Robert Clark