“Nearly Naked” Salmon Fillet

  • Duration:
  • Intended for: 2
  • Difficulty level: Easy
  • Prepares in: 6 steps
  • Comments: 0
  • Ingredients: 5
Published 9 recipes

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Recipe Rating:
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  • 1 whole wild sockeye salmon fillet with skin on(at about 4 - 6 oz per person, one side of sockeye will generally feed 4 to 6 people)
  • Fine sea salt
  • Olive oil
  • Garlic (optional)
  • Dill (or other herbs like fresh tarragon or chives)
6 Steps to complete

1. Prepare oven or grill

2. Prepare the oil

3. Prepare the Salmon

4. Herbs

5. Season the Salmon

6. Grill/Bake

Recipe Description

Whether baked or grilled, this salmon recipe reveals the true flavours of a wild Sockeye fillet.
Here’s one for the purists. Sockeye is such a richly flavoured fish it really doesn’t need all that much dressing up.  Choose this recipe when friends drop in:  you won’t spend long in the kitchen and they’ll love it.

For those who have tried our “Pinks in Kimono” recipe, note: this is “good naked.”

This takes no time at all, so if it’s dinner time, put the oven or BBQ on now!  If it’s not yet dinner time, that’s fine too: this gets better if it sits for a bit before you cook. Just cover it and leave it on the counter for up to an hour. If you’re leaving it longer, put it in the fridge but bring it up to room temperature before you cook. Your single fillet at about 4-6 oz per person, one side of sockeye will generally feed 4-6 people.

Served with a salad of mixed sweet and bitter greens dressed in vinaigrette and crusty French bread, this makes a light and satisfying summer meal.  In winter, serve it with a rice pilaf or risotto and steamed green vegetables for a heartier meal.

As with many of our recipes, an off-dry, mildly fruity white from a Salmon Safe winery is a great accompaniment.

Did you know that a recent study found that wild salmon contained as much as three times more Vitamin A and eight times more Vitamin D than farmed salmon? Click here to lean more!

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