Summer is Salmon Season
Last fishing season (to celebrate Father’s my Dad and I went fishing in Half Moon Bay, CA for some King Salmon. As predicted I became seasick. You’re probably wondering why someone would go fishing on a sea if they are prone to seasickness, but there is just something addictive about going fishing that makes me temporarily forget all my discomforts of the last trip until I get on the boat and it’s too late. It was a slow day, but my Dad caught a salmon. Later, I managed to hook a salmon as well, but it was not a King and thus we had to throw it back.
Unfortunately, we were not able to get out on the water this season because the conditions were not right when I was home. On the upside, however, Whole Foods had a Wild Alaskan King Salmon sale. Usually Wild Alaskan King costs about $30.00 a pound, but the store had it on sale for $19.99 a pound. While it’s not the best salmon sale in history, it was good enough for me to get about a half pound.
Okay, so why am I so keen on buying Wild Caught Alaskan? The answer is because it is the BEST tasting and most eco-friendly. Out of all the different types of salmon, King Salmon has most fat, omega-3 and protein. Other types of salmon like Coho are good, but they just don’t have that melt in your mouth factor like King Salmon. Most of all, unlike farmed Atlantic Salmon, which pollutes the water, Wild King is better for the waters.
Now let’s talk about how to cook this sucker. The secret to excellent tasting salmon is to cook it low and slow in the oven. Cooking the salmon at a low temperature allows the fat in the salmon to melt producing an unctuous delight. If you cook it at a high temperature, the heat shocks the fat out of the salmon and you risk having to eat dry salmon. GROSS! It’s especially disappointing when you pay good money for your fish and then its turns out dry.
For the ultimate summer salmon you will need to preheat your oven to 275-285 F and line a rimmed baking sheet with foil. While the oven heats up you’ll need to scale the salmon. If you have a fish scaler you can use that, but I just use a knife. To scale a fish with a knife, run the blade against the scales lifting them up and out of the skin. Do this until no more scales remain. After wash the salmon under cold water removing any other loose scales.
Next rub the salmon all over with good quality olive oil.
Then sprinkle with salt, pepper and chopped garlic. I like a lot of garlic (2-3 cloves), but you can adjust the amount to your liking.
Next you’re going to put the salmon in the oven for 18 minutes uncovered. After 18 minutes, pull it out and you’ll have a delicious salmon dinner. Enjoy!
- 2-3 cloves of chopped garlic
- Salt and pepper for sprinkling
- Olive oil for rubbing
- Preheat oven to 275-285 degrees
- Line a baking sheet with foil
- Scale salmon
- Rub salmon with olive oil
- Sprinkle salmon with salt, pepper and chopped garlic
- Place salmon on baking sheet skin side down
- Bake in oven for 18 minutes
- Let cool for 5 minutes then serve