(How) Should I Eat It? Advanced Edition -- Freezer-burned salmon

May 9, 2017 7:22 PM

OK, I pretty sure nothing I'm dealing with will hurt me here, but I'm wondering the best way to go, taste-wise. I have a bunch of really good wild Alaskan salmon in my freezer, in 1 – 2 lb. heat-sealed portions. Just noticed that one of them must have had a breached seal, and is all icey. I've taken it out and am thawing it -- the surface is a sad pale color rather than the bright red of the rest of them. Wondering about the best way of salvaging it. I have some shio koji, and have been experimenting in curing stuff in that, and also have some wood chips for indoor smoking. Any other ideas for savaging what's certainly less-than-ideal fish?
posted by neroli to Food & Drink (15 answers total)

Best answer: My instinct would be to poach it in milk.
posted by Mr. Yuck at 7:25 PM on May 9, 2017 [1 favorite]

Best answer: Are salmon patties too ghetto? Just mix up with some breadcrumbs, spices and an egg. Smoosh into patties and fry in olive oil and butter. Quick and easy at least.
posted by certs at 7:38 PM on May 9, 2017 [1 favorite]

Best answer: Croquettes are my go-to for meh salmon. Very light poaching and salmon salad is another way I might go.

On the poaching-in-milk tip, you can make a pot-pie filling with a bit of salmon (with or without other proteins) and that doesn't suck.
posted by Lyn Never at 7:49 PM on May 9, 2017

Best answer: Yes salmon patties - this Serious Eats recipe is so good!
posted by sestaaak at 7:58 PM on May 9, 2017

Best answer: Salmon Pie! (Pirok)
posted by charmcityblues at 7:59 PM on May 9, 2017

Yes, nthing the poaching suggestions.

Also it's 2017... "ghetto," really? Let's all try to broaden our vocabulary.
posted by schroedingersgirl at 7:59 PM on May 9, 2017 [22 favorites]

Best answer: Salmon chowder is a great use for freezer burned salmon.
posted by charmedimsure at 8:10 PM on May 9, 2017

Just cut the burned bits off and cook the rest as suggested above.
posted by fshgrl at 8:16 PM on May 9, 2017

nthing the recommendation for salmon chowder. Or you could use it as a base for cioppino.
posted by dancing_angel at 8:54 PM on May 9, 2017

Best answer: Kenji's salmon chowder recipe is a waste of good salmon IMO but might work for your purposes. It's tasty, but the salmon flavor is heavily masked.
posted by acidic at 9:05 PM on May 9, 2017 [1 favorite]

Thai Salmon fishcakes would be good if you've got a food processor.
posted by koolkat at 1:52 AM on May 10, 2017

Fish pie involves poaching the fish - this is the recipe I use although I leave out the prawns and swap peas for sweetcorn. You can easily substitute the white fish for salmon.
posted by EndsOfInvention at 3:56 AM on May 10, 2017

I found this Brazilian-ish stew an excellent use of similarly freezer-burned salmon.
posted by AmandaA at 6:23 AM on May 10, 2017

I use leftover baked or broiled salmon in "Norwegian pasta." Take some precooked salmon (in this case, just bake or broil yours in the oven until done), crumble it into chunks. Mix it into some freshly-cooked spaghetti, along with a handful of fresh baby spinach (or other tender green vegetables you have on hand), and dollop with sour cream. The heat of the spaghetti will wilt the spinach--if you used other vegetables you may wish to cook or blanch them. Salt and pepper, and perhaps add some dill. Easy weeknight meal that uses leftovers.
posted by Liesl at 6:40 AM on May 10, 2017 [2 favorites]

When I have less than ideal salmon, I cut it into chunks, simmer it in marinara sauce with some wine and herbs, and serve over pasta
posted by Mchelly at 8:03 AM on May 10, 2017