Seafood Cooking Guide: Salmon & Shrimp Made Simple
For many home cooks, the "Turf" is easy, but the "Surf" is scary. Seafood is expensive and fragile. One minute too long in the pan, and your shrimp is rubber; two minutes too long, and your salmon is dry. But with our premium seafood selections, including wild-caught options found in the Surf & Turf Box, cooking fish is actually faster and easier than cooking steak.
Salmon: The Steak of the Sea
Salmon is rich, fatty, and robust. It can handle spices, marinades, and high heat.
Method 1: Pan-Seared (Crispy Skin)
1. Pat the skin very dry. Score it lightly with a knife (don't cut the meat) to prevent curling.
2. Salt the skin side right before cooking.
3. Place skin-side down in a hot pan with oil. Press down gently with a spatula for 10 seconds.
4. Cook 90% of the way on the skin side (about 4-5 minutes). Watch the color of the flesh change from translucent to opaque up the side of the filet.
5. Flip and kiss the flesh side for just 30-60 seconds. Serve skin side up.
Method 2: Slow-Roasted (The Foolproof Way)
Place filets on a baking sheet. Rub with olive oil, lemon, and dill. Bake at a low 275°F for about 20-25 minutes. The low heat gently cooks the fish, rendering the fat perfectly. It creates a buttery texture that is impossible to dry out.
Doneness
Wild salmon is best served Medium (around 125°F). It should flake but still have a slightly translucent center. If you see white stuff oozing out (albumin), it’s being cooked too hard or too long.
Shrimp: Fast and Furious
Shrimp cook in literally 2-3 minutes. They are the ultimate fast food.
Prep
If buying frozen, thaw quickly in cold water. Peel and devein if necessary (though cooking shell-on preserves flavor). Pat them dry.
The "C" vs. "O" Rule
Watch the shape of the shrimp as it cooks.
- "C" Shape: Cooked perfectly. Remove heat immediately.
- "O" Shape: Overcooked. It will be rubbery.
Cooking Methods
Sauté: Butter, garlic, white wine. Toss shrimp in. Cook 2 mins. Finish with parsley. Classic Scampi.
Grill: Skewer them so they don't fall through the grates. Brush with BBQ glaze. 2 minutes per side.
Boil: For cocktail shrimp. Drop into boiling seasoned water. Turn off heat immediately. Let them sit for 2-3 mins until pink. Plunge into ice water to stop cooking.
Scallops: The Treat
If you get scallops, treat them like mini Filet Mignons. Dry them thoroughly. Get a pan screaming hot. Sear for 90 seconds on one side to get a golden crust. Flip for 30 seconds. Done. They should be sweet and tender.
Don't be intimidated by seafood. Its speed is its greatest asset. It allows you to put a gourmet, healthy meal on the table in under 15 minutes.