Salmon is one of my favorite fish because it doesn’t have a strong fishy smell and you can season it with almost anything you want. It’s delicious cooked and it can be found easily wild.
The wild sockeye salmon has a deep orange flesh (not very pink compared to farmed salmon) and has way less fat. For this reason, you can’t overcook it because it will end up very dry…
Another tip is to always cook it with the skin. When you use this technique and cook it flesh up (skin down!) all the nutrients stay in the flesh. The skin that stops them to just evaporate in the cooking process.
Moreover, the best way to cook it is, in my humble opinion, to bake the salmon in whole in the oven in a glass proof oven pan. You can add parchment paper under the skin to make the cleaning of the pan easier but it’s not absolutely necessary.
The salmon should be cooked medium rare and not well done but everyone has a different taste and some people like it very well done.
For the seasoning, I focused on sesame. Tahini paste, sesame oil and black sesame seeds are the components this dish.
The dressing is made of two tablespoons of tahini and 1 teaspoon of sesame oil. Add oil, salt and pepper and also honey to give a beautiful glazed to this salmon. Black sesame are sprinkled at the end to decor and add a subtile crunchiness.
The salmon is baked at 3500F for around 30 minutes. The bigger the piece is the longer the cooking time is. 1 or 2 pounds are good weights and cook well and fast. If your piece is too big, it will cook at the edges and not too much in the middle. If you have one, it’s time to use it!
When salmon is ready, just sprinkle it with sesame and decor it with leaves. Serve it warm and enjoy with a nice salad or dish.
Here it’s presented with a sautéed kale in brown vinegar with squash.
- 2 lbs of sockeye wild salmon with skin
- 2 tbsp of tahini paste
- 1 tbsp of honey
- 1 tbsp of oil (preference for walnut oil)
- 1 tsp of sesame oil
- Salt & pepper to taste
- Black sesame seeds to decor
- Rinse salmon.
- Put in a large oven proof glass pan.
- Preheat oven at 350F.
- Mix all ingredients (except salmon and black sesame seeds).
- Brush over salmon.
- Bake for 25 minutes to 30 minutes.
- Decor with black sesame seeds.