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Sustainable Salmon
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4.6
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Pasture Raised
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2561
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Copper River Salmon
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4.5
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4.7
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What is Salmon?

Salmon are an anadromous fish species native to tributaries of the North Atlantic and Pacific Ocean. As a food, they are a oily fish, rich in protein and omega-3 fatty acids. Farmed and wild salmon differ only slightly in terms of food quality. The average 4 oz serving of salmon has 240 calories, 23 grams of protein, and only 14 grams of fat.

Salmon Jumping in River

Salmon Searing Guide

Salmon is cooked in many different ways. It works well smoked on a cedar plank, seared in a pan with fresh herbs, and combined with other ingredients to create a delicious chowder. Like most fish, salmon fillets should be cooked to an internal temperature of 145° F

Thickness Stove Temp Total Sear Time Safe Temp
.5 inch 425°F 2.5 - 3 mins 145°F
.75 inch 425°F 3 - 4 mins 145°F
1 inch 425°F 5 - 6 mins 145°F

Note: The above guidelines are only guardrails. Stoves and pans vary in performance. Average time depends on size/amount of meat. Sear skin side first for 3/4 of time, then flip and finish sear. Always check color and texture regularly to avoid overcooking.

Salmon Nutrition Comparison

Type Calories Protein Fat
Copper River Sockeye 259 28 grams 16 grams
Atlantic Salmon 235 23 grams 15 grams

Note:The above nutritional averages are based on 4oz portions.

Salmon FAQ

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What temperature is medium rare salmon?

110°F and below is raw. 110°F to 125°F is medium rare for salmon.

What temp should salmon be cooked?

When the salmon flesh flakes, it's done. If you have a meat thermometer, you're looking for a minimum internal temperature of 145°F - measured at the thickest part of the fillet.

How hot should pan be for salmon?

Preheat the pan between 425°F to 450°F and sear the skin side first for about 2 to 3 minutes - depending on thickness of fillet. Then reduce the temperature to 400°F and finish the sear on the other side.

Does salmon need to rest?

Yes. It's important to pull salmon off the heat just before it's done, then cover and let it rest for about 5 to 10 minutes to finish.

Read our complete FAQ

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Wagyu

 

From the intense marbling of Kobe beef to the Wagyu Olympic award-winning Kagoshima A5. With our direct connections to Japan, we're able to bring you the highest quality Wagyu beef available.