It's wild how our salmon tastes. With a firm dense fillet, deep colouring and rich flavour, Sustainable Blue salmon looks and tastes just as delicious as wild salmon.
Like wild salmon, it's a leaner meat, meaning it cooks faster than the farmed salmon most home cooks are used to. In the time it takes to cook a fillet of regular farmed Atlantic salmon to a delicious medium rare, a Sustainable Blue fillet will dry out and have lost much of its depth of flavour and luscious texture.
So what's the secret to cooking the perfect Sustainable Blue salmon? As a general guide, reduce the cooking time of your recipe by a third or more, watching your fish closely to ensure you don't lose any of that tender, delicious flavour. Or, try out some of our chef-approved recipes below!
“I want to feel good about the fish I serve and I want my customers to feel good about the fish they’re eating. It’s that simple.”
Chef Michael Smith
Host of Chef Michael's Kitchen – Food Network
A Talk with Chef Michael Smith.
Chef Michael Smith is one of Canada’s best-known chefs and the host of Chef Michael’s Kitchen, Chef at Home and Chef Abroad seen on Food Network Canada and in more than 100 other countries. As a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle, he has been serving up our responsibly-raised Atlantic salmon for years including most recently at his innovative five-star hospitality and dining experience, The Inn at Bay Fortune.