Perfectly Cooking Wild Keta Salmon: How Long Does It Take?

Keta salmon, also known as chum salmon or dog salmon, is a versatile fish that can be baked, broiled, grilled, poached, roasted, or steamed. It has a milder taste compared to king or sockeye salmon, but its firm flesh holds up well to many cooking methods. When cooking keta salmon, it is important to consider its lower fat content and adjust recipes accordingly to ensure the fish does not dry out. One popular method is to bake it in tin foil, which helps to distribute heat evenly and requires minimal preparation and simple seasonings. The peak season for harvesting keta salmon is from June to October, but it is available year-round in most fishmongers and seafood shops.

How to cook Keta salmon in the oven

Keta salmon, also known as chum or dog salmon, is a leaner and meatier variety of salmon with a milder taste and less of a fishy flavour. It is also usually more affordable than other types of salmon.

Ingredients:

• Keta salmon fillet (with skin)
• Garlic
• Butter (unsalted and melted)
• Salt and pepper
• Parsley (freshly chopped)
• Lemon (freshly sliced)

Method:

• Preheat your oven to 220°C/450°F.
• Pat the salmon fillet dry with a paper towel to ensure there is no excess moisture.
• In a small bowl, whisk together the minced garlic and melted butter until combined.
• Line a large baking tray with tin foil, allowing enough overhang on each side to eventually cover the salmon.
• Place the salmon fillet skin-side down onto the baking tray.
• Brush the top of the fillet with the garlic butter mixture, then sprinkle with salt, pepper, and parsley.
• Place the lemon slices around the edges of the salmon.
• Fold the foil over the salmon to cover it completely.
• Bake in the oven for 17-20 minutes.
• Uncover the salmon and sprinkle with fresh parsley and lemon to serve.

Tips:

• Keta salmon is best served medium-rare to avoid drying it out.
• When checking if the salmon is done, look for the fish to start flaking easily with a fork and the flesh to turn from deep pink to a paler, opaque tint.
• Baking the salmon in tin foil helps to cook it evenly and ensures a moist and flaky texture.
• Keep seasonings simple when baking in foil – salt, pepper, and lemon juice are all you need!

How to grill Keta salmon

Grilling Keta salmon is a great way to prepare this fish, which has a milder taste and a firmer flesh that holds up well to grilling. Here is a guide on how to grill Keta salmon:

Preparation:

First, you will need to gather your ingredients and materials. For a simple grilled Keta salmon dish, you will need:

• Keta salmon fillets (with the skin on)
• Oil (such as grapeseed oil or extra virgin olive oil)
• Salt and pepper, or other seasonings of your choice
• A charcoal or gas grill
• A cedar plank (optional)

Step 1: Prepare the Grill:

If using a charcoal grill, choose your charcoal fuel. Avoid using lighter fluid, as it can impart a chemical taste to your food. Instead, use a charcoal chimney starter with crumpled newspaper at the bottom. Light the newspaper and wait for the coals to be lightly covered with white ash. This should take around 20 minutes.

For a gas grill, simply preheat it to the desired temperature.

Step 2: Prepare the Salmon:

Pat the salmon fillets dry with a paper towel. Generously coat the flesh side of the salmon with oil and season with salt and pepper, or your chosen seasonings.

Step 3: Grill the Salmon:

Place the salmon fillets on the grill, skin-side down. Keep the lid on the grill to maintain a consistent cooking temperature.

For charcoal grilling, cook the salmon for about 6-8 minutes on the first side, or until the skin is crisp and releases easily from the grill. Then, flip the salmon and cook for an additional 2-4 minutes, or to your desired doneness.

For gas grilling, grill the salmon skin-side down over direct high heat for about 6-8 minutes, or until the fish lightens in colour and becomes firmer to the touch. Then, flip the salmon and cook for about 2-4 minutes for medium-rare, or longer if you prefer your salmon more well-done.

Step 4: Serve:

Transfer the grilled salmon to a platter and let it rest for a minute or two. Then, slide the salmon skin from the fillets and serve with your choice of sides and sauces.

Tips:

• Keta salmon is leaner than other types of salmon, so it pairs well with richer sauces that are usually reserved for white fish.
• If you are new to grilling salmon, it is recommended to grill the salmon on a cedar plank, which protects the fillets from breaking and enhances their flavour.
• When grilling, always ensure your grill is hot and well-preheated to prevent the salmon from sticking to the grill grates.

How to pan-sear Keta salmon

Preparation

Keta salmon is a versatile salmon for cooking. It is great for baking, broiling, grilling, poaching, roasting, steaming, and pan-searing.

Before cooking, remove the salmon fillets from the refrigerator about 15 minutes before you're ready to cook. This will give them enough time to come closer to room temperature.

Use a paper towel or clean kitchen towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan.

Cooking

Place a medium stainless steel or cast iron skillet over medium-high heat and let the pan heat up for a couple of minutes.

Test if the pan is ready by flicking a few drops of water into it. If the water sizzles and evaporates almost immediately, the pan is ready to go. If not, let it heat up for another minute and test again.

Add oil to the pan and tilt the skillet so that a thin layer of oil coats the bottom. Continue to heat the oil until you see ripples across the surface, but not long enough that it smokes.

Just before adding the salmon to the skillet, season the fillets with salt and pepper.

Carefully place the fillets skin-side down into the pan. The skin is tough and durable and can withstand more time on the hot surface of the pan without overcooking the salmon.

The bulk of the cooking will take place while the salmon is skin-side down in the pan. Resist the temptation to poke, prod, or move the fish; it's important to leave it to cook. As the fish cooks, you'll notice the colour of the fillet begin to lighten, starting at the bottom near the skin and slowly moving upwards.

Cook the salmon undisturbed until the lighter-coloured flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.

Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter.

Cook for 2 minutes more for thicker fillets and 1 to 2 minutes more for thinner fillets.

Serving

Transfer the fillets to a paper towel-lined plate and let them rest for about 3 minutes before serving.

Storage

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

How to poach Keta salmon

Keta salmon, also known as chum or dog salmon, is a versatile fish that can be baked, grilled, broiled, poached, roasted, steamed, or even enjoyed raw. Here is a step-by-step guide on how to poach Keta salmon:

Choosing the Right Keta Salmon

Look for fillets that are firm and slightly translucent. The flesh should have a bright, vibrant colour with a light sheen. Avoid fillets with any signs of discolouration or a strong fishy odour.

Preparing the Keta Salmon Fillets

Rinse the fillets under cold water and pat them dry with paper towels. Remove any pin bones with tweezers and season the fillets with salt and pepper.

Poaching the Keta Salmon

For a delicate and moist result, poach the seasoned salmon fillets in a simmering liquid such as broth or white wine for 10-12 minutes, or until opaque and flaky.

Seasoning and Pairing

Keta salmon pairs well with a variety of seasonings, including dill, lemon, garlic, and herbs. Consider serving the cooked salmon with fresh salads, roasted vegetables, or rice pilaf for a complete and satisfying meal.

Storing and Reheating

Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. To reheat, microwave for 30-40 seconds until warm.

How to smoke Keta salmon

Keta salmon, also known as chum or dog salmon, is a versatile fish that can be baked, broiled, grilled, poached, roasted, steamed, or even eaten raw. It has a milder flavour and lower fat content than other salmon varieties, making it a great option for those who are not big fans of fish.

Step 1: Brining the Salmon

• Prepare a brine solution by mixing cool water, kosher salt, and brown sugar. The amount of brine you need will depend on the size of your salmon, but a good rule of thumb is to use 1 quart of water, 1/3 cup of salt, and 1 cup of brown sugar for every 5 pounds of salmon.
• Place the salmon in a non-reactive container (plastic or glass), fully submerging it in the brine. You can also add other ingredients to the brine, such as bay leaves, chiles, thyme, garlic, or minced onion, to infuse additional flavours into the fish.
• Cure the salmon in the refrigerator for at least 4 hours for thin fillets, 8 hours for larger trout or char, or up to 36 hours for a thick piece of salmon. Do not exceed 48 hours, as the fish will become too salty.

Step 2: Drying the Salmon

• After brining, remove the salmon from the brine and briefly rinse it under cold running water to remove any excess salt or brine.
• Pat the salmon dry with paper towels.
• Place the salmon on a wire rack or a baking sheet, skin-side down, in a cool, breezy place or under a ceiling fan set on high.
• Let the salmon air dry for 2 to 4 hours, or even overnight in the refrigerator. This step is crucial as it allows the formation of a pellicle, a thin, shiny skin on the surface of the fish that seals in moisture and provides a better surface for the smoke to adhere to.

Step 3: Smoking the Salmon

• Preheat your smoker to a low temperature, ideally between 140°F and 150°F. Start with a small fire and gradually increase the heat to prevent the salmon from "bleeding" a white, creamy substance called albumin, which indicates that the fish has dried out too much.
• Before placing the salmon in the smoker, brush the skin with oil to prevent it from sticking to the rack.
• Smoke the salmon for about 1 to 2 hours, gradually increasing the temperature to 175°F for the final hour or so.
• During the smoking process, baste the salmon with birch syrup, maple syrup, or honey every hour to add sweetness and help brush away any albumin that may form.
• Continue smoking until the salmon reaches an internal temperature of about 130°F to 140°F.

Step 4: Resting and Storing the Smoked Salmon

• Once the salmon is smoked, let it rest on a cooling rack for about an hour before transferring it to the refrigerator.
• Smoked salmon can be stored in the refrigerator for up to 10 days or vacuum-sealed for up to 3 weeks.
• For longer storage, freeze the smoked salmon for up to a year.

Tips:

• When brining the salmon, double the brine recipe if the fish is not fully submerged in the solution.
• Always use a smoker that allows you to control the temperature and has a way to monitor the smoking chamber's temperature.
• Use alder wood for smoking, although apple, cherry, oak, or maple wood can also work.
• If you don't have a smoker, you can smoke salmon on a Weber grill using indirect heat and controlling the temperature with briquettes.
• Keta salmon pairs well with sweet flavours, so consider adding a sweet rub or glaze during the smoking process or serving it with a sweet side dish.

Smoked keta salmon is a delicious, mild-flavoured fish that can be enjoyed as a snack, appetizer, or part of a main course. Its lower fat content and affordable price make it a great option for those new to smoking salmon or those who want to try a less "fishy" tasting salmon dish.

Frequently asked questions