Bonnies Roasted Sockeye Salmon Food

LEMON HERB BAKED SOCKEYE SALMON RECIPE

Steps:

• Preheat oven to 400 degrees F. Lightly brush small rimmed baking pan with olive oil. Place salmon, skin side down, in center of pan.
• In small bowl, stir together 1 tablespoon olive oil, lemon juice, lemon zest, rosemary and thyme. Evenly spoon over salmon. Sprinkle salmon with salt and pepper.
• Transfer to oven and bake 8 minutes.
• Set broiler to HIGH and broil salmon 3 to 5 minutes or until golden brown and internal temperature reaches 145 degrees F. Serve immediately.

BONNIE'S ROASTED SOCKEYE SALMON

Steps:

• Select a cast iron skillet a little larger than the fish. Preheat the oven and the skillet to 450 degrees. Remove the skillet from the oven and lightly coat the bottom of the skillet with bacon grease. Close oven door.
• Moving quickly, brush the top and bottom of the fish with olive oil and season top with kosher salt and coarse ground black pepper.
• Place the skin side down in the hot skillet and put it back in the hot oven. Don't cover. Roast 15 to 18 minutes until a thermometer probe says it is 125 degrees, then it is done. Take it out of the oven (it is still cooking in the skillet!) Serve immediately. The fish should be flaky and moist. I like to serve it with my Potato Loaf and green beans.

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.

OVEN ROASTED WHOLE SOCKEYE SALMON

Steps:

• Preheat the oven to 400 degrees F.
• With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
• Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
• Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
• To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.

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.