Recipe Box: Sockeye Salmon
A sure sign that summer is morphing into fall is when the salmon start running.
Four years ago, the Fraser River had the salmon run of the century. More than 30 million sockeye swam up river to spawn that year ― the highest number since 1913. This year, their offspring are returning to spawn in spades, and both the commercial and sports fisheries are expected to match their harvest of 2010. (Time for a quick biology lesson ― just in case it’s needed. Salmon are born in freshwater rivers, migrate to the ocean, then return to the rivers to spawn. They always return to the river where they were born; thus, it can be predicted that a good salmon run one year will result in another good run several years later.)
Now, if you live along the West Coast (as I do), you have the good fortune to be able to buy sockeye right off the boat (as they say). I bought a nice four-pounder last weekend. (I asked for the smallest one they had ― most were much bigger.) This year the sockeye are so prolific that the fishmonger up the street is matching the price I paid at the dock, and even my local big-chain grocery store is stocking whole salmon.
What to do with a whole salmon, you ask? Why, you fillet it. Or you cut it into steaks. (Trust me: YouTube is your friend on days like these.)
And then you grill it, bake it, pan fry it … the options are myriad.
I’ve tried all kinds of recipes, but my favourite way to prepare sockeye salmon is to keep it simple: season with salt and pepper, then pop it into a preheated 450°F oven. Bake for about 12 minutes, no longer. The key when cooking salmon in the oven is to not overbake it or it will be too dry.
And then: enjoy!