Wild Sockeye Salmon

[AJSoprano]

Just purchased a beautiful fillet of wild sockeye salmon. My go-to preparation is baked/poached w/ white wine, lemon, dill. I've also tried the ginger/soy/honey combo searing it on a cast iron griddle, which was great. I'm looking to try something new. Any other ideas?

[Jimisi]

Quarter cup each fresh OJ, soy sauce, and brown sugar or honey mixed, marinate salmon one to two hours, grill or broil until just done.

[splatgirl]

Our house favorite is salmon napoleon. Pan seared/roasted salmon upon a layer of sauteed spinach upon a pile rich mashed potatoes. Over top, a grapefruit beurre blanc and garnished with grapefruit supremes. The salmon+grapefruit pairing is outstanding, particularly so with extra flavorful sockeye.

[khuzdul]

Broiled salmon with a honey-soy sauce glaze - stuffed with a herb mixture of mix of scallions, cilantro, and ground ginger. Food network has a pretty good recipe variant of it.

[ipsedixit]

Lightly season with sea salt and cracked black pepper.

Grill on a cedar plank until just south of flaky. Rest for 10 minutes. Eat and enjoy.

[Fritter]

With salmon I want to keep it simple. Either poached escallops with a tomato cucumber beurre blanc or pan seared in a non stick pan. When you pan sear in non-stick you use very, very little oil and you get a great bronze crust.
My favorite by far is to soak some cedar planks (Costco carries them and I'll leave a link if you need to order on line) and then lay some fresh dill on the plank with the fillet (skin side down) on top. Season with sea salt and pepper. You can cook this in the oven but on the grill the cedar flavor really comes through.

http://www.buybutcherblock.com/mm5/me...

[1POINT21GW]

Home Depot sells cedar woods super cheap: $8.64 for 8 12-inch planks - all you have to do is cut the board down yourself in the store or pay them a little extra to do it for you.

http://www.homedepot.com/h_d1/N-5yc1v...

[bgazindad]

dip in egg and milk, coat with panko, fry, serve with finely grated daikon and lemon.

[LindaWhit]

The recipe I've always used for the wild sockeye salmon (that I used to order from Seabear.com every year but didn't this year because of finances) is ultra-simple - their method says "slow it down!": lightly oil the fish, a light sprinkling of large crystal salt and cracked black pepper (they always give packets of salt/pepper that is more than I used, so I've saved it to use on other things), and then bake at 300 degrees for 25 minutes, or just as it turns opaque and flakes easily with a fork. Simple is best with this wonderful tasting fish - not like anything I can get in my stores on the East Coast!