Red Sockeye Salmon Special Recipes

BAKED SOCKEYE SALMON IN FOIL

Steps:

• Preheat oven to 425 degrees F.
• Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.
• Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.
• Cinch together the sides of the foil to close the salmon into the foil packet.
• Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn't burn.
• Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

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.

EASY LEMON GARLIC SOCKEYE SALMON

Steps:

• Melt butter in a large, non-stick skillet over Med/High heat.
• Add garlic to the pan and cook for 30 seconds while stirring.
• Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
• Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
• Serve with lemon wedges.