Wild Sockeye Salmon
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?
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!
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.
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.
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