So this is the most straightforward way to make Salmon. This one is really about simplicity and an unfussy approach. Wild Caught, and/or Sockeye is arguably better than farmed, certainly better than MOST farmed. Sockeye has a whole other color level! You can leave the skin on or not - ideally, leave it on as it is very nutritious. You can crisp the skin up and snack on it! You will need parchment paper for this as well. In general, we want our foods to be "gently" cooked so when it comes to warming the seasonings together, do it on a medium heat moving it around and stopping when it starts to bubble. :)
One Large Fillet: Wild Caught Salmon
2 Tbs: Ghee (roughly depending on the size of fillet),
1 Lemon for juice and optional zest
Seasoning Blend 1:
1/2 TBS of Garlic Powder (or if you prefer more garlicy, 2-3 minced cloves of fresh garlic).
1 TBS Onion Powder
1 1/2 Tsp of Paprika
Alternative Seasoning Blend 2:
2 TBS of Honey
2 TBS of Soy, Tamari, Coconut Aminos or Liquid Aminos
2 Tsp: Ground Ginger
Alternative Seasoning Blend 3:
1 Cup of Green Onion /Scallion
2 TBS of finely minced or grated fresh ginger
7 TBS of Hot Sesame Oil
Instructions: Prepare onion and ginger in either a food processor or an immersion blender. Heat oil to just below smoke point, pour oil over mixture (should sizzle for a sec), let cool.
Heat over to 400 degrees
Line a shallow baking dish with parchment paper, place fish skin side down. Run your fingers over the fish to double check there are no bones. Make a slice in the fish (just about a centimeter or two). It's ok to let your salmon come to room temp, it actually makes it cook better and there is less chance of the albumin eeking out the sides.
In a small saucepan, mix together the ghee, S & P and seasoning blend. Warm together on medium heat for about a minute. You don't want this too hot for too long.
Remove from heat, let sit for 3 - 5 minutes, add the juice of the lemon and optional zest. Mix together.
Spread mixture over the entire length of fish include the slits that were made.
Throw in oven on the middle rack, cook until the thickest part begins to gently flake away and/or the center of the salmon is losing its translucency. In other words, stick a fork in the middle and see if it opens up a bit. This can be 10 - 15 minutes. How you like the "doneness" of your salmon can vary (see below).Given the pregnancy, the internal temp should be minimally 145 but when you are no longer pregnant, you can go lower than this if you like! :)
Let the fish rest for 5 minutes. You can garnish with lemon slices and some fresh herbs if you are feeling fancy!
If this is too simple, go for Cast Iron Salmon: It's also pretty simple but the iron boost from the pan is helpful and adds another level of flavor. Sizzle on a hot pan skin side down first until it starts to be opaque towards the middle, then flip and lower the heat.
When to eat: Anytime after the first week
Fresh or Frozen: Fresh is better but don't throw your nose up at frozen. Especially freezing leftover for a Grain Bowl. Leftovers are perfect for a Grain Bowl.
Mods/Subs/ Temps: Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F.
1 Ounce of Sockeye Salmon: