Sockeye (aka Red or Blueback Salmon) is the best. It may also be called "Wild Alaskan
Salmon". It should be a deep red color.
Chinook (aka King Salmon) is second best. It should be a dark orange or red color.
If neither is available, Coho Salmon is next best, or just get the darkest red/orange color with
the least amount of white you can find.
Buy FILLETS, not steaks
Prefer "wild" over "farmed", but do what works for your budget.
Prefer "fresh" over "previously frozen" for taste, no effect on health.
Farmed Atlantic Salmon might be artificially colored, try to avoid it unless it is all they
have.
Instructions for the fish guy
Buy between
X ÷ 4
and
X ÷ 3
lb.
Ask the fish market guy to:
Remove the skin
Remove the bones
Cut into
X
equal fillets (one fillet per portion)
Storage
COOKED salmon will last ~1 week in the fridge.
FRESH salmon will last about 2 days in the fridge. You can tell if it has gone bad if it is
slimy, and/or it has a much stronger fishy smell.
You can FREEZE any fresh salmon you buy, and it will last ~6 months in the freezer.
NOTE: If you plan to freeze it all anyway, see if you can buy frozen salmon (not
"previously frozen", actual frozen salmon).
Remove it from the wrapping it was sold in
Put it in a freezer bag (i.e. Ziploc)
Remove the air from the bag
Put it in the coldest part of the freezer
Recipe
Options
Utensils
Shallow baking pan
Small dish or cup (for mixing liquids & herbs)
Cutting board
Chopping knife
Aluminum foil
Fork
Plastic turner or spatula
Ingredients
NOTE:
1 tbsp = one of the big spoons we eat with
1 tsp = one of the small spoons we eat with
No need to dig out the measuring spoons
For dry stuff like salt, do not put a mound of it in the spoon - run your finger or a knife over
the spoon to make sure it is full but not overflowing.
Salmon Fillets,
X
Lemon:
X
thin slices (not
wedges)
X
tsp of juice
Can also try with a lime or orange instead! Lime recipe is the same. For orange:
It will be sweeter & less herb-y...
Double amount of juice
Halve amount of herbs, garlic, salt, and pepper
Prefer parsley over dill or basil
Salt,
X
pinches
Pepper,
X ÷ 4
tsp
Fresh Dill, Basil, and/or Parsley, chopped,
X
tbsp all together
Any other herbs you may want to try - rosemary, onion powder / flakes, italian
seasoning are all good (season to taste, don't use much)
Extra Virgin Olive Oil,
X
tbsp
Fresh Garlic,
X ÷ 2
cloves, crushed with fork into paste,
OR
Store-Bought Minced Garlic,
X × 3/4
tsp
Instructions
NOTE:
At no point should the baking pan get any oil or fish on it, the aluminum foil should prevent
any liquid from reaching the pan.
If you are about to do something that will get the pan messy, stop & do it right.
Preheat oven to 375 degrees
Combine olive oil, lemon juice, herbs, garlic, salt, and pepper in small bowl
Rinse salmon with cold water and pat dry with a paper towel
Lay a large piece of aluminum foil in the baking pan (must be large enough to fold
over all the salmon fillets to create a closed pouch)
Turn up the edges of the foil to prevent liquid from spilling off into the baking pan
during prep
Pour a small amount of the oil mixture in the center of the foil to prevent salmon from
sticking
Lay salmon fillets in the center of the foil
Pour about half of the oil mixture over all of the fillets
Lay one lemon slice on each fillet
Fold the foil over the fillets to fully enclose them
Bake for about 15-17 minutes
Remove from oven, open the foil pouch
Pour remaining liquid on top of fillets
EITHER:
Broil (most delicious, may smoke a bit)
Move oven rack to the topmost position and set oven to High Broil
Place salmon on top rack and cook for an additional 5-7 minutes
Watch salmon closely, it is done when it starts to turn slightly brown on
the thinnest parts
