Wild King Salmon Steaks Regardless of how you like to cook your Wild King Salmon Steaks (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method: TO BAKE: Pre-heat oven to 275°F. Place salmon steak skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon steak. TO GRILL: Brush grill with olive oil PRIOR to heating. Once grill is medium-hot (you should be able to hold your hand 6 inches above grill for 5 seconds), brush top of each salmon steak with olive oil, and place on grill. Grill, flipping only once, until fully cooked. TO BROIL: Place salmon steak on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip. Looking for a wine to try with your Wild King Salmon Steaks? For a white, we suggest the chardonnay from Patrick Ryan Vineyards of Washington’s Columbia Valley, and for a red we suggest an Oregon Pinot Noir, such as Erath Vineyards. |