Hello guys! If you are fans of wild salmon, I’m super happy to announce to you that it is Copper River salmon season now, yay! It’s still on a pricey side, but it should become cheaper soon. It’s always like this with seasonal products, you know.
Between King and Sockeye, my favorite is the latter. It is a bit less fatty than king, but has a deeper, more pronounced flavor. Ilya and I love it with a touch of smoke so when we cook it on our charcoal grill, we always add a handful of maple, alder or olive chips. However, when it’s raining outside or we just don’t feel like grilling, we simply roast the fish in the oven and add smokiness with a cedar or alder paper, aka grilling wraps.
You can find these wraps in almost any supermarket, usually somewhere around a fish counter, or order on Amazon. All you need to do is to soak them in water for 10-15 minutes before cooking.
You will need:
- Fresh salmon fillets, as many and as large as needed
- Cedar or alder wraps (one goes underneath and the other on top of the fish)
- Salt and black pepper, to taste
- Lemon, thinly sliced, as needed to cover fillets
- Fresh dill, rau ram or tarragon
Preheat the oven to 425 F. Meanwhile, soak the wraps in lukewarm water for 10-15 minutes or as indicated on a package.
Place one wrap on a baking sheet and put salmon fillets on top. Sprinkle with coarsely ground salt and black pepper and arrange lemon slices and fresh herbs on top. Cover with another piece of soaked paper.
Put into the oven and cook about 10-15 minutes depending on the fillet thickness. Remove from the oven, discard the paper and transfer the salmon to a serving platter or individual plates. Serve right away. If your oven has a convection mode, preheat the oven to about 405F and roast with convection.
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