THE KINGMAKER. This recipe made me discover a love for salmon that I never knew an East Coast girl could have! That’s where I happen to be from, and the fresh-caught fish selection is TOTALLY different. I grew up eating cod, scrod, quahogs, lobsters, mussels, snails, squid, and bluefish to name a few – all local to New England waters and often harvested by the hands of family and friends. The only time I experienced salmon was when it had been previously frozen and often times super “fishy” smelling.
THANK GOODNESS for finding a fresh salmon purveyor – it makes all the difference! When you’re choosing your own salmon, I have these recommendations:
- Choose fresh for best flavor
- Choose wild-caught or sustainably farmed for the greatest nutrition
- King & sockeye have the highest fat content (that’s a good thing) and best flavor of Pacific salmon grades; coho is next
- If you see Copper River sourcing, this is a special thing! Grab it for a treat.
- If you ARE choosing farmed salmon in the US, UK, or EU, Loch Duart is where it’s at!
MBK Lemon Rosemary Salmon
- 1 lb salmon I used Alaskan Wild King, highest fat content and only $15.99/lb at @costco right now in Northern California since it’s in season!
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped fresh rosemary
- 2 tsp freshly chopped minced garlic optional
- 2 tbsp non-pareil capers opional
- salt & pepper for seasoning I used Omnivore Limone blend - a mix of natural sea salt and lemon zest, dill, ginger, parsley, organic garlic, fennel and organic black pepper - so perfect for so many of my seafood & chicken recipes!
- Heat oven to 400ºF.
- Place salmon, in whole filet or individual servings, on a parchment paper-lined baking tray. Season with salt & pepper, or Omnivore Limone as I did. Zest the lemon directly onto the fish with a fine grater or microplane.
- In a small bowl, juice the lemon and add olive oil & rosemary. Whisk with a fork until slightly emulsified and spoon over the salmon. If you enjoy garlic, this is when to distribute evenly over the fish!
- Pop into the oven for 10 minutes, 12 if your salmon is over 1”/2.5cm thick.
- Remove from oven and transfer to serving dish. Drizzle with pan juices and garnish with capers before DEVOURING WITH JOY!
When it comes to other parts of the world for sourcing salmon – looking at YOU Australia & New Zealand, fo starters – I don’t have enough information about other spots around the world – definitely share in comments if you have insight!
What did you think of this recipe?