Wild Salmon 1 ½ lb. fillet Regardless of how you like to cook your wild salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method: TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet. TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked. TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet. Looking for a wine to try with your Wild salmon fillet? For a white wine, we suggest the chardonnay from Three Rivers Winery of Walla Walla, Washington, and for a red we suggest an Oregon Pinot Noir, such as Freja Cellars. |