It’s sweet. Delicate. And expensive AF. So, the simpler the process to cook wild salmon, the better. If you must, put some sauce on the side, or, better, a squeeze of lemon.
When you’re picking which type of salmon to cook, keep in mind that each type has a different taste. King salmon is the fattiest and richest. Sockeye and coho are leaner with a deeper, wild flavor.
Learn more about the different types of wild salmon.
The Best (And Simplest) Way To Cook Wild Salmon
Sometimes, the simplest way is the best way.
Ingredients
- 1 1/2 pounds wild salmon filets (king, sockeye, coho)
- salt and pepper
- 1 fresh lemon
Instructions
- Preheat oven to 325 degrees. Line a sheet pan or oven-proof skillet with parchment paper
- Salt and pepper both sides of the salmon. Place filets on parchment and put into the oven.
- Cook for 10 minutes. Check temeperature with the thermometer. If not at 130 degrees, cook for 2 minutes more. Recheck. Remove at 130 degrees.
- Serve with lemon.
Notes
This recipe works well with filets over one inch thick. When possible, choose the middle cut, not the tail.
Tried this recipe?Let us know how it was!
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