How to Heat Up Latitude 45 Salmon Perfectly Every Time

Latitude 45 salmon is a premium salmon product that is responsibly farmed in the clear, cold waters of Patagonia With its rich smoky flavor and moist, tender texture, it’s easy to see why Latitude 45 salmon has become a favorite for salmon lovers

But like any seafood, heating up Latitude 45 salmon improperly can lead to overcooked, dry results. The key is using a gentle approach that warms the salmon without toughening it up

In this guide, I’ll share tips on the best ways to heat up Latitude 45 salmon fillets, portions, and smoked salmon. With a few simple tricks, you can have restaurant-quality salmon every time.

Gentle Cooking Methods Are Key

The delicate texture and flavor of Latitude 45 salmon requires more care when reheating compared to heartier proteins like chicken or beef. High, dry heat can quickly overcook salmon, squeezing out moisture and toughening up the flesh.

That’s why it’s best to rely on lower, gentler cooking methods when reheating Latitude 45 salmon. Steaming, poaching, and low-heat pan frying are all good choices. Methods like grilling, broiling, or roasting at high temps are not recommended.

Slow cooking retains moisture, prevents the proteins from toughening, and evenly distributes heat so the salmon warms through without overcooking the outer portions. Gentle warming of precooked smoked salmon is also important to avoid drying it out.

Tips for Reheating Latitude 45 Fillets and Portions

For raw Latitude 45 salmon fillets or already cooked portions, the two best reheating methods are steaming and poaching.

Steaming

To steam, place the salmon in a steamer basket or on a plate elevated above a pan with 1-2 inches of simmering water. Cover and steam until just warmed through, 4-6 minutes for a 1-inch thick portion. Check for doneness by inserting a knife in the thickest part of the fillet and looking for opaque, flakes that are beginning to separate. Be careful not to oversteam or the salmon may become dry.

Poaching

For poaching, submerge the salmon fillet or portion in a skillet with barely simmering water, broth, wine, or a light salad dressing or marinade. Cook gently over medium-low heat until warmed through, about 4-5 minutes. The liquid will gently transfer heat to warm the salmon. Avoid letting the poaching liquid reach a full boil which can toughen the salmon.

Quick Pan Searing

Another easy technique for cooked Latitude 45 salmon portions is to quickly pan sear the surface. Heat a slick of oil in a skillet over medium to medium-high heat. When hot, add the salmon skin-side down and sear for just 1-2 minutes per side until lightly browned and warmed through. The high heat will give you a crispy exterior while the short cooking time prevents drying out the interior.

Low and Slow Is Best for Smoked Salmon

With Latitude 45 smoked salmon, low and slow warming is key. The smoking process cooks the salmon while adding flavor. Additional cooking can make smoked salmon dry and chewy.

Gently warm slices of Latitude 45 smoked salmon by:

• Placing in a low (200oF) oven on a wire rack over a baking sheet. Warm for 5-10 minutes checking frequently.

• Laying slices in a skillet or pan with a touch of moisture (water, wine, broth). Warm over low heat until slightly softened, about 1 minute per side.

• Microwaving on defrost or medium-low power in short 15-30 second intervals until just slightly warm. Take care not to overheat.

The smoked salmon should warm just enough to release its oils and full smoke flavor. Be careful not to cook the salmon which takes away from its silky texture.

Handling Hot Latitude 45 Salmon

No matter which reheating method you use, it’s important to handle Latitude 45 salmon with care after cooking. The proteins will continue to cook from residual heat even after removed from the stove or oven.

To prevent overcooking, transfer the hot salmon to a cool plate or bowl before serving. This stops the cooking process. Don’t slice into hot salmon right away or it can dry out. Let it rest 1-2 minutes before portioning to allow heat to evenly distribute through the flesh.

Serving Ideas for Reheated Latitude 45 Salmon

Once your Latitude 45 salmon is heated, you can incorporate it into a variety of fresh and healthy meals:

• Flake into salads, grain bowls, or tacos
• Layer onto avocado toast or bruschetta
• Toss with pesto pasta or zoodles
• Fold into an omelet or frittata
• Top flatbread pizzas or pasta bakes
• Serve over greens, quinoa, farro, or lentils
• Pair with veggies and rice for salmon fried rice
• Mix into chowders or seafood stews

The rich flavor of Latitude 45 pairs wonderfully with bright, acidic ingredients like lemon, lime, tomatoes, capers, herbs, and yogurt or tahini-based sauces. You can also serve alongside fresh green salads, roasted veggies or quick-cooking sides like cous cous or quinoa.

For easy weeknight inspiration, try this Lemon Butter Salmon Pasta made with reheated Latitude 45 salmon chunks, fettuccine, garlic, herbs and a lemony butter sauce.

Freezing and Thawing Latitude 45 Salmon

Freezing is another great option for enjoying Latitude 45 salmon whenever the craving strikes. Here are some tips for freezing and thawing:

• For best quality, freeze raw salmon within 2 days of purchasing. Cut into 4-6 oz portions before freezing.

• Wrap tightly in plastic wrap, then place in freezer bags and squeeze out excess air. This prevents freezer burn.

• Label bags with type of salmon and date frozen for easy identification.

• Store frozen salmon at 0°F or below. Use within 3-4 months for best flavor and texture.

• Thaw in the refrigerator overnight before reheating gently on the stove, in the oven or microwave.

• You can also thaw sealed bags under cold running water for faster thawing when pressed for time. Cook immediately after thawing.

Follow these simple guidelines for heating Latitude 45 salmon perfectly every time. Gentle reheating retains the salmon’s premium quality while infusing dishes with rich, smoky salmon flavor.