Oh man, this recipe really is awesome! I had no intention of making salmon this week, but when I went to the grocery store, sockeye was on mega sale, so I couldn’t resist. Now, I’ve gotten into a bad, rather expensive habit of only eating raw fish, aka sushi, because I generally prefer its taste and texture as opposed to the cooked version. But, since the salmon was on sale and I needed some variation in my diet (I’ve been taking leftover grilled chicken and vegetables to work every day) I decided to go for it. A few clicks on the internet and a quick flip through Larousse Gastronomique set the creative wheels turning, and out popped this. I’m very, very happy with how it turned out, and I know you’ll enjoy making it as well. It’s great for dinner, plated with some kale chips and dill with lemon juice drizzled on top and just as good for lunch the next day in a spinach salad.
- broiler pan or cast iron griddle
- mixing bowl
- ziploc bag
- knife to cut fish
- clean hands
- 2 lbs salmon filet, cut in two even halves
- 2 TBSP olive oil
- 2 tsp Italian seasoning (this is typically a combination of marjoram, thyme, basil, rosemary, sage, savory, and oregano)
- 1/4 cup orange juice with mango or pineapple
- black pepper
- sea salt
- lemon juice, optional
- dill, optional for plating
- In a small mixing bowl, combine the orange juice, olive oil and italian seasoning. Mix.
- Place the salmon filets in the ziploc bag and coat with the oj mixture.
- Place in the refrigerator for approximately 1.25 hours. If you’re in a rush, 30 minutes is probably fine. If you’re not in a rush, still take it out after 1.25 hours so the citrus doesn’t cook the fish. We’re not making ceviche…
- Place the marinated salmon on your cast iron griddle or broiler pan (place aluminum foil underneath for easy cleanup)
- Turn on the broiler in your oven and if you have a variable broiler like I do, set it to medium, if not set it to low, and change to high for the last 4 minutes of cooking.
- Sprinkle generously with paprika and a little bit less generously with the salt and pepper so we don’t overpower the fish flavor and keep our sodium within paleo guidelines.
- Drizzle, and I mean drizzle! a little bit of honey evenly on top of the fish.
- Place the fish on the rack closest to the heat source and let it cook with for about 10-12 minutes, or until you have a nice crust on top.
- Take out of the oven and allow to cool for a few minutes.
- Sprinkle dried dill on the plates you will use for serving, and place the salmon on top. Add the kale chips if you like and give a generous squeeze of lemon over the whole thing. The lemon juice will be especially good on the kale and keep it from floating away.
2 lbs of Fresh Sockeye Salmon
It’s in the bag…
This is what it should look like when it comes out of the oven.