From what I have learned being a part of the Kallenberg family, in Alaska you’re practically born knowing one salmon species from another as if this knowledge was your birthright — which in some ways, it is. Wild, Pacific salmon are a keystone in the structure of so many Alaskan communities, and the species’ distinctions are laden with fascinating nuance.
As a transplant from latitudes further south, I have come to embrace these nuances — but the truth is that Salmon, to me, is a second language, one that I feel most comfortable speaking from my vantage point in the kitchen. Living in Alaska and being a part of Wild Alaskan Company has been a full-on culinary immersion course in wild-caught sockeye and coho salmon. And I have since figured out how I personally like to interpret these singular species through recipes, experiences, and conversations at the dinner table.
Coho is a subtle variety of salmon, receptive to delicate flavors, the star of an elegant meal. Slightly fattier than sockeye, it’s got a softer flake that gives it an ethereal bite when, for example, steamed en papillote. With this method, it readily absorbs the aromatic qualities of herbs, alliums, vegetables, and citrus. Coho is delicious, too, when gently baked with a sauce or marinade. It’s also my go-to choice of salmon when poaching.
Sockeye is boisterous and bold, a flavor intensifier, the extrovert of the salmon family. It’s lean and meaty, with a firm flake that holds up to robust cooking methods. It’s the quintessential variety of salmon to toss on the grill or grill pan, where the rich fillet stands up to smoky flavors. Under the broiler, a lick of heat gives the deep red flesh of sockeye a touch of char. And for searing, its dense texture makes it my personal favorite.
I often cook with these species interchangeably depending on what I have in the freezer, but when I want to really dial things in, I go out of my way to consider their differences. Some of these differences are outlined on the WAC blog, and were also discussed yesterday during this week’s Live Event. If you missed it, you can find the recording here.
But since taste is ultimately subjective, the best way to get to know these species is to be guided by your own palate and culinary instincts, to be open to surprises and explorations. Eventually, you’ll reach a level of proficiency that enriches each experience you have at the kitchen table.
Please join us for one of the upcoming Live Events by registering below via Zoom, which all take place on a Wednesday at 3pm ET / 12pm PT:
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Wednesday, July 26: How to Turn Sockeye Salmon Strips Into a Bacon-like Flavor Bomb
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Wednesday, Aug. 2: All the Basics Tips You Need to Cook Frozen Salmon
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Wednesday, Aug 9: Snacking with Sockeye: Easy Eating with Smoked Salmon
Live Wild,
Monica
Pictured above: Delicate coho salmon on the left, and bold sockeye salmon on the right.
