The best way to cook wild salmon
It’s sweet. Delicate. And expensive AF. So simple is better. If you must, sauce on the side, or, better, a squeeze of lemon. King salmon is the fattiest and richest. Sockeye and coho are more lean with a deeper, wild flavor. This recipe works well with filets over one-inch thick. When possible choose the middle cut, not the tail.
The best wild salmon
Course Main Course
Keyword salmon, wild salmon
Servings 4
Ingredients
1 1/2 pounds wild salmon filets (king, sockeye, coho)
salt and pepper
1 fresh lemon
Instructions
Preheat oven to 325 degrees. Line a sheet pan or oven-proof skillet with parchment paper
Salt and pepper both sides of the salmon. Place filets on parchment and put into the oven.
Cook for 10 minutes. Check temeperature with the thermometer. If not at 130 degrees, cook for 2 minutes more. Recheck. Remove at 130 degrees.
Serve with lemon.
The post The best way to cook wild salmon appeared first on Foodaism.