The following method is the easiest and tastiest way I know to cook wild salmon with the added benefit of being fast and mess-free to prepare. So, perfect for week night dinners! We buy our wild Sockeye salmon in frozen single portions from a reliable source at the farmers market. Each piece is about 7 ounce, so I usually make 3 pieces and we have it for dinner and pack the rest for next day’s lunch. We both like our salmon with a crispy skin (that’s the only way I am willing to eat the skin!) and since I am not a fan of frying I came up with the following method to cook the fish in the oven. The ingredient list is very small, but a good quality piece of fish doesn’t need much to taste delightful. I usually top this fish with some herb and chia dressing and serve it alongside dill-saffron rice and a nice fresh salad.
- 3 larger (approx. 7 ounce) or 4 smaller (approx. 5 ounce each) pieces of Skin-on Wild Sockeye Salmon
- 4-5 Tsp. Saffron Water (crushed saffron threads soaked in water)
- Sea Salt and Freshly Ground Pepper
- Preheat the oven to 400 degrees Fahrenheit (Bake setting) . Line a baking sheet with a piece of unbleached parchment paper.
- Place the salmon pieces skin side down and put in the centre rack of oven for about 5 mins until the salmon is thawed. (skip this if you have fresh salmon instead of frozen)
- Season each piece with generous amount of sea salt and freshly ground pepper and pour the saffron water on top of fish with a teaspoon and use the back of the spoon to cover the whole fish.
- Bake the fish for about 10 mins.
- Set the oven to broil and cook the fish for another 5 mins until the flesh is golden.
- Take the fish out of the oven and flip to skin side up. Broil for about 5 mins until the skin is crispy. Enjoy!