Salmon was not among my top favorite fish perhaps because I was very particular of how the salmon was cooked. It was either too dry or too fishy for my taste. It wasn’t until my good friend Silas prepared salmon for me and I have loved it ever since.
To make a good piece of salmon you need a fresh high quality cut and wild salmon truly makes a difference compared to farm raised. The fish I buy is from a really great fish market it is the cleanest fish market I have ever been to. When you walk in and it doesn’t smell fishy you know it is clean and fresh. A thick fatty cut of wild salmon is very important and a lot easier to cook as well. Even if you cook it a bit too long the fat from the salmon should keep the salmon moist and not dry. It literally should melt in your mouth when you take a bite. It can be hard to find a good fish market near by but if you do have one it is worth every penny to buy the wild cut.
Preparing the salmon is easy there are no splatters on the stovetop and fish smell everywhere. All you need is about 1/2 pound of THICK cut FRESH WILD salmon per person. Get the cut from the middle of the fish and not the tail end. If you get the Alaskan salmon or sockeye salmon you know it is wild and not farm raised as Alaskan sockeye are banned from being farm raised. Avoid the Atlantic salmon, as they are currently farm raised.
There is no exact recipe for preparing salmon because it all depends on how thick your fish is and how fatty it is. The most important thing is adding plenty of spice on the salmon.
- • 1/2 pound of fresh wild thick cut salmon with skin per person preferably Alaskan salmon or sockeye salmon
- • Salt
- • Fresh cracked pepper
- • Garlic powder
- • Curry powder
- 1. Spice all sides of the fish make sure to cover all the sides with all the spices and put the skin side down on a piece of foil on top of a baking sheet. (The foil will make you save the time on cleaning the baking sheet afterwards)
- 2. For the salmon cut I buy it takes about 6-8 min on the middle rack in the oven at 400°F (205°C). You can see that the salmon fat starts to foam a bit; this is the right time to finish the salmon off by broiling the fish.
- 3. Move the baking sheet with the salmon to the top rack and broil/grill about 2-3 min. This will slightly crisp the fish on the outside.
- 4. Serve the fish with salad and/or rice.