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Sockeye Salmon

Misippi EggerMisippi Egger Posts: 5,095
edited 12:08PM in EggHead Forum
We have some of those small frozen Wild Caught sockeye filets from Sams. In the past I have tried some with my "go to" salmon recipe - DP Raging River (hvy) plus a lite coating of DP Shaking the Tree. The strong flavor of the sockeye (and dryness) didn't seem to blend well with the sweetness of the Raging RIver rub. Soooo tonight I tried a different combo:
EVOO coating, then medium (not too much) coating of DP Shaking the Tree. Then I decided to add the zest from about 1/4 lemon (to both filets) and finished with a sprinkling of dried dill weed. Rested until the fire in the small was hot.
450* dome, elevated direct cook.
Coated grid with cooking oil, then grilled fish - flesh down - for 90 seconds. Flipped and finished skin down until done.
Plated with oven-roasted veggies (squash and zukes from the Earthbox garden) and limas with okra (also from the garden).
Results: The salmon was better - still slightly drier (pulled at 119-120* internal and rested under foil) than the farm-raised Atlantic salmon we usually get. I think a lot has to do with the sockeye fat content. Overall - great meal!


  • cookn bikercookn biker Posts: 13,407
    Nice and lite dinner Clark dinner. Ever try a quick dry brine on those?
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  • BeliBeli Posts: 10,751
    Clark love salmon, white wine With lemon zest goes beautifully and keeps it moist. Great!!
  • Mr HollowayMr Holloway Posts: 2,034
    Looks great Clark
    Going to try more fish this summer. :)

  • srq2625srq2625 Posts: 262
    Beautiful looking fish. The DW and I We get the fillets from CostCo and have stumbled across a different way of handling the fish's tendency to go a little dry. A little Dijon mustard, some home-made pesto sauce, planked on cedar - nice and juicy.
  • Can't get enough salmon!! Looks great. I think dill is a key ingredient to the salmon prep. Any time we leave that out I feel like something is missing.

  • LDDLDD Posts: 1,225
    fish looks great!

    I have a problem getting the skin to stay on the fish and get crispy. How was the skin on this one?
    context is important :)
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, Molly. I haven't tried a brine - have a recipe you suggest? Sounds like a good idea.
  • Misippi EggerMisippi Egger Posts: 5,095
    Good suggestion. Thanks, Beli!
  • Misippi EggerMisippi Egger Posts: 5,095
    Salmon is our "go to" quick weekday meal. My fishmonger only sells Thursday - Saturday, so have to make do with the frozen in btwn.
  • Misippi EggerMisippi Egger Posts: 5,095
    Good suggestion, Scott. thanks
  • Misippi EggerMisippi Egger Posts: 5,095
    I used dry dill weed because my fresh dill has not grow enough to "rob" it yet!
  • Misippi EggerMisippi Egger Posts: 5,095
    It started out crispy, but got a little soggy in the plate - likely from the veggie 'juice'.
  • fishlessmanfishlessman Posts: 21,872
    looks good from here :) richard gave me some directions on a salt crusted salmon a while back, super moist. i think i used just salt dill and lemon slices, a pound of salt and some egg whites for the crust and cooked til the salt browned a little, wet/moist
  • DrZaiusDrZaius Posts: 1,481
    Man that looks good. Sockeye is my family's favorite kind of Salmon. Thanks
    This is the greatest signature EVAR!
  • Misippi EggerMisippi Egger Posts: 5,095
    Sounds good. I will either do a search for his recipe or contact Richard FL (the keeper of all recipes). :woohoo:
  • Misippi EggerMisippi Egger Posts: 5,095
    Great - have any good suggestions for a less dry final result. It clearly has less fat than the farm-raised and King salmon species.
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