I’m a little opinionated when it comes to salmon. Shocking, I know. In my book, salmon from the Pacific is the only one I wanna eat. Screw that Atlantic garbage. I said I was opinionated.
I buy fresh and frozen salmon. Both taste wonderful. Provided they come from the west coast.
If you think you don’t like salmon, try this recipe. If cooking fish at home is daunting, try this recipe. It is easy and delicious. Comes together in minutes and cooks under the broiler. Here it is:
Pacific salmon fillet or fillets (I like tail pieces). Defrosted in refrigerator if frozen.
Paprika (I like Spanish pimenton, it is smoky)
Coarse salt (I use kosher)
Line a small sheet pan or baking tray with foil or parchment. If using foil, oil it a little so the fish doesn’t stick.
In a small dish combine brown sugar, paprika/pimenton, thyme and salt. Use your taste buds to measure. That being said, it is easy to go overboard on thyme, so my advice is to be judicious. You can always add more. This rub is good on other meats as well, especially ribs.
Lay salmon fillet skin side down on the prepared baking dish. Use your hands to rub the spice mixture all over the flesh. It should be nice and covered but not too thick. The spice mixture will create a wonderful glaze as it cooks.
Put fish under the broiler. In my oven, this usually cooks within 8-12 minutes depending how thick the fillet is. I prefer my fish cooked through, which means it flakes easily with a fork, but is not wobbly at all.
Delicious with risotto and roasted vegetables. This is one of my favorite meals.