Red Sockeye Salmon Special Recipes

LEMON HERB BAKED SOCKEYE SALMON RECIPE

Steps:

• Preheat oven to 400 degrees F. Lightly brush small rimmed baking pan with olive oil. Place salmon, skin side down, in center of pan.
• In small bowl, stir together 1 tablespoon olive oil, lemon juice, lemon zest, rosemary and thyme. Evenly spoon over salmon. Sprinkle salmon with salt and pepper.
• Transfer to oven and bake 8 minutes.
• Set broiler to HIGH and broil salmon 3 to 5 minutes or until golden brown and internal temperature reaches 145 degrees F. Serve immediately.

GRILLED SOCKEYE SALMON WITH FRESH HERB SALAD

Steps:

• An hour before cooking, soak planks in warm water - weighing them down with a plate or two to keep them submerged.
• Prepare a grill for medium-high heat cooking.
• In a medium bowl, whisk together lemon juice, maple syrup, chile, ¼ teaspoon each salt and pepper, and 2 tablespoons water. Add sliced shallots and toss to coat.
• Rub salmon with grapeseed oil and season both sides with the remaining 1 teaspoon each salt and black pepper.
• Remove planks from water and place on the grill, rough-side down. Arrange fish on planks, sprinkle with thyme, and arrange lemon on top of and under fish. Cover the grill and cook for 8-10 minutes or until done.
• Transfer salmon to a plate. If you don't want to serve the salmon with the skin, slide a spatula between the skin and the fillet, leaving the skin behind. If it doesn't come off easily, gently flip over the fish and scrape away the skin.
• Divide salmon among plates. Add fresh herbs to lemon-shallot mixture, quickly toss and scatter across the salmon to serve.

RED SOCKEYE SALMON SPECIAL

Steps:

• Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
• Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
• Blend in the mayonnaise and whipping cream.
• Cover and chill.
• SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.