EVERGREENS AND TOMATOES
About the Recipe
Having spent many days (and very early mornings) King Salmon/Chinook fishing in the PacNW, I have a special place in my heart for King Salmon and a fascination with their life journey. As stocks have dwindled locally, it really is a special occasion when you have fresh, local King Salmon during the summer months. It also makes it that much more important that you cook the salmon with love and correctly so your aren't destroying a treasure. I hope this recipe makes it a little bit easier and less intimidating to cook and enjoy this beautiful fish.
Ingredients
2-3 filets of King Salmon (6-8 ounces each)
Salt
2-3 Tbsp ghee
Canola cooking spray or any high smoke point oil
Pepper to taste (optional)
Preparation
Step 1
1 hour before cooking the salmon remove from the fridge and place on a baking rack with the skin side down. Salt the flesh of the salmon and then let rest on the counter, if it is warm in your house you can also move the baking rack into the fridge, but give it closer to 2 hours to draw out moisture from the surface and evenly distribute the salt.
Step 2
When ready to cook, turn oven to 400 degrees. Once the oven is at temperature place the cast-iron pan on the stove top and heat to medium - if you do not have a cast-iron pan you will want to ensure the pan you are using is oven safe. You want the pan hot enough to sizzle and evaporate droplets of water before adding any oil or the salmon.
Pat dry the salmon skin with a towel or paper towel to remove any remaining moisture to ensure it crisps up as opposed to becoming soggy. Fun fact, you can in fact eat the salmon skin, and when crispy it is actually quite tasty.
Step 3
If you are placing oil directly in the pan you will want to add the salmon to the pan once it begins to smoke a little. Your other option is to spray or coat the salmon with canola (or any high smoke point) oil before putting in the pan which will reduce the mess and oil splatter - this is the path I usually take.
Place the salmon skin side down into the cast iron and let cook for 3-4 minutes depending on size and thickness. During this time you do not want to disturb the salmon as that will make it more difficult for the skin to crisp.
Step 4
When the salmon is about ready to be moved to the oven to finish cooking, add 2 Tbsp of ghee to the pan and spoon/baste the melted ghee over the top of the salmon then transfer to the oven.
Step 5
Let roast in the oven for another 7-10 minutes depending on size, thickness, and desired doneness (shoot for medium rare or medium). Then remove from the oven and serve.
