Living here in the pacific northwest, salmon and steelhead are a big deal. And for good reason, they are delicious!
My brother caught this one that I am cooking up. He catches a few every year and always shares some. Yes!
There is nothing like fresh caught fish, especially when someone else catches and cleans it for you! Can’t wait till he goes crabbing!
I usually cook it up on the grill but moved recently and got rid of the old grill. Since I have not yet purchased a small tabletop grill to fit on my little apartment patio, I decided to cook this one in the oven. I could have used an indoor grill or grill pan but it just is not quite the same.
As well as being delicious, salmon is also very simple to cook. The main key to a moist and delicious salmon is to not overcook it. Salmon cooks very quickly, about 4-6 minutes per 1/2 inch of thickness. It is done when it flakes easily with a fork or you can check for doneness with a thermometer. 145 degrees in the thickest part of the fillet.
Salmon does not really require a lot of seasoning either, the simpler the better. I just used a little olive oil, garlic, salt and pepper and then finished it with an orange teriyaki glaze, and voila!
Hope you enjoy!
- 4-6 ounce salmon fillets skin on
- olive oil about 1 teaspoon
- 1 clove fresh garlic minced
- salt and pepper to taste
- 1/2 cup fresh squeezed orange juice
- 1/2 cup soy sauce or tamari
- 4 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- toasted sesame seeds for garnish
I like to put some of the glaze on my rice as well. Yum!