Plan Meals with 2-3 Pound Whole Side of Salmon: From Crispy Salmon to Salmon Cakes: 3 Meals Await!

Buy that inexpensive side of salmon at Costco and enjoy three delicious meals for around $15 each.

There’s something undeniably enchanting about salmon. This versatile fish not only thrills our taste buds but also fills our plates with vibrant colors and textures. If you find yourself wanting to buy a large side of salmon at Costco, Sam's Club, or your favorite grocery store but are unsure how to process and prepare it, this post is for you. If you want to save money while still creating great family meals, this post is for you.

What if we told you that a single 2-3 pound filet of salmon could transform into three delightful meals? That's right! With one side of fish, you can create crisp-skinned salmon, scrumptious salmon cakes, and hearty salmon rigatoni with a creamy lemon sauce. Let's dive in and explore these three mouthwatering recipes!

Salmon Skin Enhances Flavor and Prevents Overcooking

Before we start cooking, please consider one important rule: Always buy your salmon with the skin on. People don't seem to be "middle of the road" on the issue of salmon skin--either

You love it, or you hate it. I will admit here that I'm a salmon skin lover. However, even if you never eat the skin, it's still recommended to buy and cook salmon without removing it. This is because the skin acts as a barrier, protecting the salmon from overcooking and imparting a rich, fatty, and delicious flavor. After cooking, peel it off and discard it if you're not a fan of salmon skin.

Besides cooking skin on, the other biggest rule in cooking salmon is to start with a dry filet. Dry it off with paper towels. It simply will not sear properly if it is wet.

To Scale or Not to Scale

After drying off your salmon, you will need to decide whether to scale your fish. Most whole salmon is sold with scales on. If you want to serve crispy salmon, I have a piece of unorthodox advice: sear it without removing the scales. The scales make the skin super-crispy and are safe to eat. If eating the sales makes you uneasy, you can scale them. For the salmon pictured in this post, I scaled the fish. However, I urge you to try cooking salmon with the scales on if you plan to sear the salmon over high heat. It enhances the dish.

Please Note: If you decide to remove the scales, place the salmon on a piece of parchment (consider doing this outdoors, as it can be messy). If you have a fish scaler, use that. If not, use the dull edge of a chef's knife or even a spoon. Go against the scales, and they will fly right off. Continue until all the scales are removed. Yes, it's a bit of a mess to clean up. Rinse and dry your salmon.

Dividing and Portioning a Whole Side of Salmon

Whether you buy salmon frozen or fresh, wild or farmed, domestic or imported, it is important to portion the salmon so that nothing is wasted. When I buy a large piece of salmon, I want at least one meal of Crispy Skin Salmon fillets. But I also want something a little more involved, like Ina Garten's Salmon Cakes, which are a classic and take less than a pound of salmon. They make a great main course or an appetizer when paired with a larger meal. Finally, I love to pair that salmon with pasta in a lemon cream sauce. Three meals from one piece of salmon.

To do this, cut the center belly portion of the salmon, where it is thickest, into fillets. This part of the salmon is the fattiest and most delicious, yielding the best salmon fillets. Depending on the size of your side of salmon, dedicate 16 to 20 ounces to this. This leaves the salmon on either side for the other two dishes; each should be around 12 ounces.

For a 2.75-pound side of salmon, this means

20-ounce belly portion for Crispy Salmon fillets

12-ounce portion for Salmon Cakes

12-ounce portion for Salmon Rigatoni

Regarding the salmon filets, you can cut them to the width of the salmon or trim off the bottom and cut them into squares. This is completely a matter of choice-

I will show you the salmon filets in both shapes, and you can decide which oneyou prefer. Any 6-ounce portion of fish will do, 4 ounces for smaller appetites or children.

After dividing your salmon, place it in Ziplock bags and freeze if you are not using itright away. It is acceptable to thaw salmon just enough to divide it and refreeze it quickly. Be careful about repeatedly thawing and refreezing salmon, however. This causes the quality of the salmon to go downhill sharply. If you plan to use a portion within a day or two, place it in the refrigerator.

Crispy Skinned Salmon Filets

Let's start this celebration of salmon with the empress of dishes: Crisy Skilled Salmon Filets. To get started, make sure your salmon is dry. My rule for seasoning salmon is to do it well ahead of time (at least 45 minutes) or just before you place the salmon in the pan or oven. The choice is yours, but if you have the time, salting the salmon filets, covering them loosely, and placing them in the refrigerator for an hour enhances the flavor of salmon. But hold off on the pepper: if I am searing salmon at high heat, I do not add pepper until it is nearly done because pepper can burn and taste bitter.

Heat a cast-iron pan or a heavy non-stick skillet on high heat, or even the "sear" setting on an induction burner. Get the pan very hot, then add the oil and wait until it is shimmering. Then add the filets carefully, skin side down, draping the salmon away from you for safety. Immediately press down on the salmon with a spatula for around 15 seconds to prevent the salmon from curling. Watch your salmon filets cook — you will see the color change on the sides of the salmon. This is crucial- do not flip the salmon until it is 90% done. When you do flip it, leave it for a minute or so, then remove the salmon and place it on a plate, skin side up. Never put the salmon skin side down, or it will not stay crispy. If you have a sauce, serve it on the side and refrain from pouring it over the crispy salmon fillet, as it will lose its crispiness. If you dislike salmon skin, you can peel it off at this point; it will come off easily.

If you cook salmon this way, you will never overcook it, and it will always have a delicious, crispy skin. When measuring the temperature of your salmon, remember that it will rise approximately 10 degrees as it rests. I shoot for 110 to 120 degrees as my personal preference. You should neither undercook nor overcook your salmon. Get it crispy, flip it, and check the temperature. If it is safe, remove the salmon to a plate. Enjoy immediately.

Ina Garten's Salmon Cakes

The second act in our salmon culinary journey is the creation of delightful salmon.

cakes! If you’re looking for a fun and creative way to use leftover salmon, this recipe is a game-changer. We love the Barefoot Contessa, and there is no better Ina Garten recipe than her timeless Salmon Cakes. If you have 8-12 ounces of salmon, you can make this classic recipe with items you have in your pantry and refrigerator.

Start by baking the salmon. Bake you 8-12 ounces of salmon (odds and ends or irregular pieces are okay) in a 275-degree oven for about 20 minutes. Low and slow. Leave the skin on, but discard it when you have finished cooking your salmon.

The rest is simply a matter of sauteing aromatics, combining the rest of the ingredients, and forming and pan-frying your salmon cakes:

Sauté 3/4 cup of red onion (diced fine), 1.5 cups of celery (diced fine), 1 cup of bell pepper (any color or a mix of colors, diced fine), and 1/4 cup of Italian Parsley. Cook until translucent, then add 1 Tablespoon of capers, several dashes of Tabasco, 1/2 teaspoon of kosher salt, 1/2 teaspoon of Worcestershire sauce, 1 1/2 teaspoons of Old Bay Seasoning, and plenty of freshly ground pepper. Cool until lukewarm.

Mix flaked salmon, 3/4 c. of Panko breadcrumbs, 1/2 cup of real mayonnaise, and 2 teaspoons of Dijon mustard. When the celerand pepper mixture is cool, add it to the salmon mixture and then add 2 well-beaten eggs. Mix well and form into 8 cakes. Refrigerate for at least an hour.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet. Place the cakes, 4 at a time, in the skillet and cook for 4 minutes, until they are browned, then flip them very carefully. Cook another 2-3 minutes and remove. Drain on a paper-towel-lined plate. Serve with tartar sauce or lemon yogurt dill dressing.

These salmon cakes can be made with other fish or tuna. They are an excellent way to use leftover salmon or scraps from a large side of salmon.

Serve Ina Garten's Salmon Cakes with tartar sauce, yogurt dill sauce, and lemons.

Indulge with Rigatoni and Creamy Lemon Sauce

Now, for the grand finale—rigatoni with salmon and creamy lemon sauce! You will

need around 12 ounces of salmon for this simple recipe. It has the advantage of one pot, but only because the sauce is made by adding elements to cooked pasta and stirring. It just couldn't be easier.

A word on pasta, including rigatoni. It's worth paying a little extra for recipes like this to use bronze-cut pasta. Most U.S. pasta is shaped on equipment coated with Teflon or a similar substance. As a result, the pasta is very smooth. Good Italian pasta is shaped using bronze-coated equipment, resulting in a rougher texture. This allows the sauce to adhere to and be absorbed more effectively by the pasta. This is particularly important for this very simple dish to work well.

Once again, start wth 12 ounces of salmon in any form. If it is uncooked, bake in a 275°F oven for 20-25 minutes, with the skin on if possible. You can use leftover salmon.

Add 12 ounces of rigatoni to 3.5 quarts of well-salted boiling water. Cook until al dente - typically 10 to 12 minutes. While your pasta is cooking, combine 1/2 cup of cream or sour cream, 1/2 cup of finely grated Parmesan cheese, 1/4 cup of snipped dill, the zest and juice of 1-2 lemons, and salt and pepper to taste. Drain the pasta, reserve a cup of the pasta water, and return the pasta to the pan over medium heat. Add the sauce and stir. Correct seasoning. Add more Parmesan cheese and lots of black pepper. Put half of flaked salmon into pan and stir. Serve in bowls, topped with the remaining flaked salmon and a sprinkling of snipped dill.

A lovely plate of rigatoni pasta topped with salmon in creamy lemon sauce.

Conclusion

In conclusion, with just one 2-3 pound side of salmon, you can create a variety of delightful meals that range from crispy skin perfection to exquisite pasta dishes. Each recipe showcases the versatility of salmon, allowing it to shine in different culinary forms.

Whether you’re cooking for family or a small gathering, these three meals—crispy skin salmon, salmon cakes, and rigatoni in creamy lemon sauce—are sure to impress.

Next time you're at the market, grab that beautiful whole side of salmon and prepare to create a memorable dining experience!

Remember, cooking should be fun and creative, so don’t hesitate to make adjustments to these recipes according to your preferences. Happy cooking!