“Dish It Your Way” Blogger Challenge Week 5: Salmon

Salmon may not immediately conjure up thoughts of stars and stripes, but it just might be America’s favorite fish. While each region has its seafood specialties, salmon, with its rich flavor and meaty texture, pleases palates nationwide.

A ubiquitous American menu offering in its seared, grilled, and glazed forms, salmon is a popular protein on the plates of many a home cook. What inspires our fishy affinity? Is it its ease of preparation, vibrant color, or the daily dose of healthy omega-3s salmon provides? This week, you’ll decide when you dish up this versatile fish your way.

To get you started, check out our Cook’s Country recipe for Wood Grilled Salmon, which brings a Pacific Northwestern specialty to your own kitchen.

Remember, we’re looking for the best stories behind the recipes and posts that are moving, creative, or witty. See the winners of our Potato Salad and Fried Chicken challenges.

Posts accepted July 18th- July 27th. Winner announced July 29th.

Click here for details on how to submit, and have fun!

Our test cooks have discovered some helpful tips you may want to keep in mind when serving up salmon:

1. Our tasters prefer wild over farmed salmon. They found that the wild had a buttery texture and a sweet, fresh flavor, while the farmed was slimy and fishy.  

2. Here’s what you should do if you’re without a fishmonger and desire a skinless salmon: Use a sharp boning knife and insert the blade just above the skin about 1 inch from one end of the fillet, cutting through the nearest end and keeping the blade just above the skin. Next, rotate the fish, grab the loose piece of skin and cut until the skin is completely removed.

3. To avoid overcooking salmon, take it out of the oven when it’s just slightly underdone and allow the residual heat to finish the cooking. This will result in salmon that is cooked through but not dried out.

—Sacha (@EatingInOrOut)