Orca Bay
Orca Bay Keta Salmon Fillets
What it is
These are individually frozen portions of keta salmon, also known as chum salmon. Keta salmon is a milder, less oily variety of salmon compared to some other types. The fillets are typically skin-on and boneless, making them convenient for a variety of cooking methods.
How people cook with it
Keta salmon fillets are versatile and can be prepared in numerous ways, from simple pan-searing to baking and grilling.
- Pan-seared with lemon and herbs
- Baked with vegetables
- Grilled with a glaze
- Added to pasta dishes
To prepare, thaw the fillets completely in the refrigerator. For pan-searing, heat a little oil in a skillet over medium-high heat and cook the fillets for about 4-5 minutes per side, depending on thickness, until opaque and flaky. When baking, place the fillets on a baking sheet, season as desired, and bake at 400°F (200°C) for 12-15 minutes. Grilling involves cooking over direct heat for a similar amount of time, basting with your favorite sauce.
How it differs from similar foods
Keta salmon has a less intense flavor and a firmer texture than sockeye or king salmon. Its lower fat content means it can dry out more easily if overcooked, so careful attention to cooking time is important.
Who it is for
Home cooks looking for a mild, accessible salmon option for weeknight meals.
How to keep the rest
Keep any unused, thawed fillets refrigerated and consume within 1-2 days. Unopened frozen packages should be stored in the freezer at 0°F (-18°C) or below until ready to use.