Recipe courtesy Chef Bruce Wood
I love the variety of BC salmon, the white spring is fatty & great for the BBQ the coho & sockeye are leaner & great for poaching or roasting. I love following the season with these different preparations.
4 – 6 0z Wild Sockeye Fillets
1 – Fresh Lemon
1/2 cup – Good Quality Olive Oil
Coarse Sea Salt
Freshley Milled Pepper
Fresh Thyme, Dill or Tarragon
1. Preheat the oven to 425 degrees. You are going to cook the salmon fast and get a nice colour.
2. Place salmon fillets on a parchment lined baking sheet and rub the salmon with the lemon juice, olive oil and coarse sea salt & black pepper.
2. Roughly chop some fresh herbs, my favourite is fresh thyme.
3.Place the salmon in the preheated oven and roast for 5 minutes.
The salmon should be cooked on the outside and translucent on the inside.