Just look at that.
Isn’t it gorgeous????
Fresh… Wild… Salmon.
I’m so excited to see fresh, wild salmon, and at reasonable prices, at the grocery stores again.
Just look at that color.
So I had to get me some for dinner and I bought one pound (Which is enough for 3-4 servings).
This cut was from a King salmon tail’s end and it was thick and fleshy so this baby went home with me. (If the salmon is thinner, like a Sockeye, I usually ask for a piece from the head’s end or the center. Those cuts have pin bones that I pull out with my fat kitchen tweezers. Ladies, don’t be tempted to use your eyebrows’ tweezers!)
I don’t like to mess with salmon too much. It’s so good and buttery on its own, so I dress it lightly.
The “heaviest”, flavor-wise, marinade I use for salmon is Ina Garten’s recipe for Asian style marinade (but even with that one I use only half the amount). Other favorite recipes we like are Grilled salmon with fresh herbs and zests, or with crème fraîche and Fresh wild salmon with sweet fennel butter.
We usually grill or broil it. Although I do have a good recipe for salmon poached in Moroccan tomato sauce that my cousin gave me 9 years ago… I haven’t made it in years!
But this time, maybe because it’s the first salmon for us this spring, I went with a simple preparation.
Salt, black pepper, a drizzle of extra virgin olive oil on both sides, some fresh lemon thyme picked from the herb I grow in a pot. I let it sit for 10 minutes.
Meanwhile, I preheat the oven to 400 F degrees.
… scatter a few little unsalted butter pieces on top
Turn off the oven and switch to broil, set on high.
When the broiler is hot, I usually place the pan in the middle or upper third of the oven, but not too close the the heating element.
Broil it for 5-7 minutes, or until the fish is cooked through.
I usually cut the fish into serving size pieces. This way it cooks more evenly and there are less chances for it to dry on the outside while it’s still raw inside.
But this time I forgot.
Maybe because it’s the first salmon for us this spring.
More to come…