Clif Notes

Wild Salmon– In Season Now….

Originally Posted by Efrain Barragan on Wednesday, July 11, 2012

A post from our Master Chef, Anna Callaway

It’s wild salmon season! Salmon is my favorite fish – it’s easy to prepare, good for you and lends itself to many wonderful preparations. I have tried cooking salmon many different ways, but the recipe below is an all-time favorite. Pair this meal with the 2010 Rte Blanc Sauvignon Blanc.

This method yields a melt in your mouth texture and it is a medium rare finish ( slightly translucent in the center).


Wild Sockeye or King Salmon – 2 four ounce fillets – ( run your fingers over the top lightly and pull out any fine bones)1 Tablespoon of unsalted butter softened
1 Tablespoon fresh dill
1 Lemon – 1/4 inch slices
Sea Salt to taste


Preheat oven to 400 F. Set your oven timer to 8 minutes once it has reached 400 F. Spread the softened unsalted butter over the salmon filets. Season with sea salt and fresh chopped dill. Cover the salmon with the fresh lemon slices. The lemon will keep your salmon moist as it bakes.
Salmon should be ready in 8 minutes. Results will be a slight orange middle indicating a medium rare finish. If you desire a more well done fish or if your fillet is extra thick, continue for 2 or more minutes. Serve with fresh blanched green beans and diced parsley potatoes.

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