SRF BLOG

Chef Edward Higgins' tried-and-true method will turn you into a holiday hero. What a dilemma. Prime rib is the ultimate holiday showstopper, yet it’s laden with heartbreak potential — and Edward Higgins, executive chef at The Lively in Boise, Idaho, thinks he knows why. 

Make the Most of the Holidays! All you need is a few of these time-tested hacks and gift-worthy products to take the stress out of this hectic time of year.

Despite their luxurious reputation, crab legs are easy to prepare. No special equipment or techniques are required to cook delicious, restaurant quality crab legs in your kitchen. Learn how to cook crab legs in the oven, grill or stovetop.

Elevate your holiday gathering with a delectable menu created by culinary maestros Nathan Michael and Julia Flowers. Discover a tantalizing lineup, including their signature Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, indulgent Pimento Mac and Cheese, refreshing Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail that will leave your guests raving. Unwrap the secrets to a memorable holiday feast.

Chef Chris Cosentino brings his expertise in whole animal cookery to Snake River Farms with exclusive recipes for the American Wagyu Tomahawk Prime Rib Roast. Perfect for a show-stopping holiday meal!

Snake River Farms Kurobuta hams are savory and delicious simply heated and served. If your taste buds are craving a little something extra, it’s easy to add a special touch of flavor with a glaze. A ham glaze can be as basic or fancy as you desire. Adding a glaze doesn’t have to be time-consuming with this fast-and-easy glaze. A great glaze combines elements of sweet, acid, and spice.

You cooked a perfect SRF prime rib and impressed your friends and family with your culinary skills. Now that dinner is done, you find there is some of the savory roast left to enjoy tomorrow. Here are some handy tips on storing and reheating your leftover bounty, as well as some of our favorite recipes.

Prime rib is an incomparable meal for holiday or special occasion dinners. One way to make this iconic dish more extraordinary is to prepare it in a smoker. This adds an enhanced layer of flavor to an already rich cut of beef.  Smoking prime rib is not difficult. Read on to learn how to smoke prime rib on a variety of smokers and grills.

Sea scallops add a touch of luxury to a meal. Tender and sweet, with a hint of brine, this popular seafood is a staple of fine dining but is also easy to prepare at home.

How to Cook Salmon Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. This unique fish is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight. Most of all, salmon is just plain delicious. Discover more about the types of salmon offered by Snake River Farms and how to prepare this amazing fish.   Types of Salmon Take a look at your local seafood counter and you’ll see more than one kind salmon. There are five primary salmon species commonly found at the market – chinook (also called king), coho, pink, sockeye and Atlantic. Each type of salmon has unique characteristics including color, fat content and texture. We’ll talk about the specific traits of the three species SRF offers below.Another important factor to consider when buying salmon where it is harvested. The two options are farmed raised or sourced in the wild. Wild-caught salmon provides the best of all worlds. It has superior flavor, texture, natural color, and is a sustainable since it is raised in the natural coastal fisheries which are carefully monitored and maintained. Nutritionally, farmed salmon has more fat, but wild salmon contains a higher amounts of Omega-3 fatty acids and naturally occurring minerals like iron and calcium. Wild salmon has a pronounced natural color, while farmed salmon is fed supplements to boost the color of the flesh. All salmon on the SRF website is wild-caught.All farm-raised salmon is the species Salmo salar, also known as Atlantic salmon. Commercial salmon farming operations are located around the world. The two largest producers are Norway and Chile. Just like beef ranches some salmon farms are better than others. Third-party entities exist to certify farmed salmon based on quality and sustainability.   1. Coho Salmon Coho salmon, also known as silver salmon, has a lighter red-orange color and a lower fat content than sockeye and king salmon. Coho has a medium fat content with a mild, subtle flavor that’s slightly sweet. Coho salmon’s texture is medium firm, with a gentle bite.In the wild, coho are a dark metallic blue or greenish color and their backs with silver sides and a light colored belly. These salmon are generally smaller in size, so they are a good source of larger cuts, like the 1.8 lb. fillets available from SRF.   2. Sockeye Salmon  Sockeye salmon is sometimes referred to as red salmon, due to its bright red-orange flesh and savory rich flavor. The skin of sockeye salmon also turns a deep red hue as the migratory fish travels upstream to spawn. When you find sockeye in the seafood counter, the skin is sliver since the wild-caught fish are caught in the ocean.Sockeye is a small variety of Pacific salmon with an average weight of 10 pounds. This species is celebrated for its firm texture and rich flavor. Wild caught sockeye has a high level of flavorful fat which ranks just behind the fat content found in King salmon.   3. King Salmon Known as Chinook Salmon, the King Salmon is the largest Pacific salmon species. King salmon weigh about 40 pounds but can be as large as 80 pounds. Known for its deep red color, king salmon has a high level of rich oil. Its omega-3 fatty acid levels are twice as high as sockeye. King salmon has succulent flesh with delicate, large flakes and a buttery texture. Its flavor is rich, but milder compared to sockeye, making it an ideal choice for palates that prefer a more mild profile.     Salmon Internal Temperature  The natural fat content of salmon provides great flavor and makes it more heat resistant than leaner fish. Regardless, it’s important to know the best internal temperature for salmon cooked to perfection. No matter the cooking method used, carefully monitor the temperature to avoid overcooked and dry fish.Chefs recommend, and we agree, the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F. can produce dry, overly firm results. Salmon is a fish that some prefer seared with a cool center. If you prefer rare, cook to a temperature of at least 120°F.   Grilled Salmon  Grilled salmon is a summertime stand-by. Since salmon has a higher oil content than many fish, it holds up well to this cooking method. Salmon’s rich flavor does not require anything more than simple seasonings and the bright burst of fresh lemon. An easy grilling method for salmon filets is to cook them skin side down and allow them to cook without flipping. This develops a crispy skin and eliminates concerns of fish sticking to the grill. Fully defrost salmon filets in the refrigerator for at least 8 hours. Pat filets dry and brush both sides generously with olive oil. Season with salt and pepper on both sides of the fillets Set your grill up for 2-zone cooking with a hot side and a cool side. Heat clean grill to medium/high (about 400°F). Lightly season the grill with paper towels dipped in a high smoke point vegetable oil (avocado and grapeseed are good) to help prevent sticking. Place salmon on the grill, skin side down on the cool side and close the lid. Cook until the skin is light brown and the flesh is opaque. Total grilling time will be about 10 minutes, but open the lid and check the temperature after about 5 minutes. Continue to monitor the temperature and remove salmon from the grill when it reaches 125°F. Allow to rest 5 minutes. Squeeze fresh lemon juice on top and serve.   Baked Salmon in Parchment  Cooking salmon in parchment (en papillote) is a French technique that steam cooks the fish with wonderfully moist and tender results. The finished dish resembles poached salmon and captures all the natural juices of the fish. Fully defrost the salmon in the refrigerator for at least 8 hours. Heat oven to 400°F. Cut baking parchment into a rectangular about three times longer than the salmon filets. You will need one piece of parchment for each filet. Place a ½ tablespoon of butter in the middle of the parchment. Place salmon on top. Brush filets with olive oil and season with salt and pepper. Place thin slices of lemon on top. Finish with a sprinkle of chopped green onion. Pull up the two longest ends of the parchment up and fold them two to three times. Close with paper clips. Roll the two ends of the parchment to seal them and close with more paper clips. Set the parchment packets on a baking sheet and place in the oven. Bake for until the internal temperature reached 125°F (about 9 to 10 minutes). The salmon filets should be opaque and the flesh just beginning to flake. Checking the temperature of the salmon is more of a challenge with this method. Go ahead and poke the thermometer probe through the parchment after about 6 or 7 minutes.   Air Fryer Salmon  The air fryer has quickly become a kitchen equipment staple and we receive frequent requests for prep methods using this time saving appliance. This method produces results that resembles pan seared salmon – a moist interior and crisp exterior. Air fryers cook food quickly, so check internal temp early and often to prevent overcooking. Fully defrost the salmon in the refrigerator for at least 8 hours. Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F. When the filets reach 125°F. remove from air fryer. Season with fresh lemon juice and serve.   How to Cook Frozen Salmon  Forget to thaw your salmon the night before? It is possible to cook salmon filets from frozen with good results. Here are two different methods to try when you’re in a time crunch. BAKED SALMON – Frozen Salmon Brush filets with olive oil and season with salt and pepper. Arrange the filets in an ovenproof baking dish. Seal the baking dish with foil. This provides an enclosed environment to thaw the fish and retain its moisture. Bake for 15 minutes. Remove foil and bake until the internal temperature reaches 125°F (about 9 to 10 minutes). Let rest for 3 to 4 minutes. Serve with lemon wedges. AIR FRYER – Frozen Salmon Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F.   Our Favorite Salmon Recipes  Honey Garlic Glazed Salmon Sweet and savory honey and garlic glazed salmon is a favorite. The glaze comes together quickly and coats the salmon before baking it in the oven. The salmon is flavorful and delicious and great accompanied by a salad or sautéed greens for a quick and impressive meal. > Learn More Basic Grilled King Salmon A fast way to cook our King Salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the fillets, skin side down over medium high until the skin is crisp, then flip over and finish for two more minutes.> Learn More   Salmon is a dish that is loved by many due to its rich flavor and health benefits. It’s easy to prepare using a wide number of preparation methods and is the centerpiece of quick meals or more formal dinners. A beautiful protein by itself, but try it alongside a Snake River Farms steak for a simple Surf & Turf.     

Halibut is a highly prized ocean-going fish known for its delicate flavor and firm flakey texture. Not only is it delicious, but halibut is low in fat and high in Omega 3 fatty acids. Found in the cold waters of the Northwest Pacific, this popular fish is versatile and works well with a wide range of cooking techniques.

Cutting against the grain is simple. Find the direction of the muscle fibers, then slice at a 90° angle. Read on to learn more about this important meat carving skill.

Think all pork chops are thin and dry? Snake River Farms Kurobuta pork chops will change your mind forever. Here's how to make the most of them.

Smoked on a classic off-set smoker burning Texas post oak wood, these authentic smoked American Wagyu and Kurobuta pork items are delicious and easy to prepare. Read on to learn the specific heating instructions for each cut.

Create the perfect Easter ham dinner with tips on choosing, preparing, and serving a delicious Kurobuta ham. This guide covers everything from selecting sides to ensuring a memorable holiday meal.

New to cooking seafood? Here are some basic preparation instructions to make our wild-caught lobster, fish, scallops and shrimp. All our seafood is sustainably caught in coastal waters throughout the U.S. These delicacies from the sea are fast and easy to make in your kitchen or on the grill. 

Learn how to cook skirt steak to perfection with simple tips and techniques for searing, grilling, and broiling this flavorful cut from Snake River Farms

Discover how to cook a flat iron steak to perfection. Whether you're grilling, searing, or broiling, this guide provides the steps needed to achieve a tender and flavorful steak every time.

The picanha steak is a triangular cut of beef that is popular in South America. Learn the best way to cook this tender, delicious cut.

Cooking a perfect pork chop is easy, especially when you start with thick-cut Kurobuta pork chops from Snake River Farms. Sourced from 100% Berkshire pork, these heritage pork chops cook up juicy and full of flavor.

Once you have a Snake River Farms roast or ham in your freezer, it’s important to thaw it properly. Keep in mind the best way is to thaw slowly in your refrigerator to optimize the finished quality and to maintain a high level of food safety. 

Here are three surefire methods: boiling, grilling and using the broiler in your oven. We also include tips on the best way to thaw your lobster tails. 

The holidays are a wonderful time of the year. Spending time with family and loved ones is something we look forward to, but it can be stressful. Preparing Christmas dinner for your guests is part of the holiday season, but it doesn’t have to be overwhelming. Snake River Farms is here to help from start to finish. Let’s get started!

The holidays are a wonderful time of the year. Spending time with family and loved ones is something we look forward to, but it can also be stressful. Preparing a holiday dinner for you and your guests is part of the season, but it doesn’t have to be overwhelming. Snake River Farms is here to help from start to finish. Let’s get started!