Sockeye Salmon, Wild Rice, & Asparagus

A big thanks to my buddy Sam in Anchorage, AK for bringing sockeye salmon fillets when he came for the holidays, but I've got to get up there and catch some of my own.  Sockeye are the same as kokanee salmon if you want to catch your own and are within driving distance of Flaming Gorge, Blue Mesa, Shadow Mountain, or a number of other big cold reservoirs out west.  If you don't have a boat and aren't into snagging, Colorado Parks and Wildlife sometimes gives kokanee away by the bucketful in November after they spawn.


This recipe is about as simple as "home-gourmet" gets and start to finish takes less than an hour.  You only need three ingredients: olive oil, salmon/trout seasoning, and a salmon fillet.  Wild rice and asparagus sauteed with yellow onion, garlic, and a little jalapeno is about as good as it comes for sides.  

This is about a 2 pound fillet - ocean run sockeye (also known as "reds") get substantially bigger than kokanee so you'll probably use a whole fish, 2 fillets. 

Liberally season about 1/3 cup of olive oil with the salmon seasoning.  I bought this seasoning at Cabela's, but you can easily make your own with things you probably already have around the kitchen.  Try something along the lines of 2 parts seasoned salt and two parts brown sugar with one part lemon pepper and one part garlic powder.  

Brush the olive oil seasoning over the fish making sure to get the sides and edges.  Save what's left in the bowl.  It doesn't hurt to let the fish sit in the fridge for a couple of hours after seasoning, but there's nothing wrong with cooking it right away. 


A glass dish works best because it holds heat and helps the fish cook evenly and thoroughly.  Just be sure to use a little plain olive oil to grease the dish or you may never get the salmon skin off.

Cover with foil and bake at 375 for 35 minutes then remove the foil, brush with the leftover oil and seasoning and finish uncovered for 10 more minutes.  Meanwhile you can work on the sides.


It's that easy.

I had mine with a hoppy Sierra Nevada Pale Ale and I'd recommend something similar.


So in review:


2 lbs Salmon fillet
1/3 cup olive oil
2 tbsp (+/-) salmon/trout seasoning 


Bake covered 35 minutes at 375, brush with more oil and seasoning then bake uncovered another 10 minutes.