Many people are learning the benefits of asking for wild caught salmon (Sock Eye Salmon) over farm raised salmon. Here is a very simple and easy way to marinate your fillet to prepare for grilling. It is free of tons of calories, sodium and is light tasting. I have salmon many different ways including in more honey/asian glazes but over time I gravitated more toward this simple lemon marinade. Lemon & fish is a great combo and really brings out the flavor in the fish.
All you need is lemon juice (or an actual lemon), some Mrs. Dash Steak Seasoning (it’s great because it has black pepper and great flavor for fish) and Italian Seasonings. The lemon really adds a nice bite to the fish.
This is what an average 1.25 pounds of Wild Alaskan Sockeye Salmon will cost. Farm raised is noticeably cheaper but of course there are a lot of studies about the practices to produce farm raised fish (you can read more about that here)
https://www.ncga.coop/newsroom/fish
This is great article about wild caught vs. farm raised salmon – worth a read!
This was about 1.25 pounds of salmon so I used some kitchen scissors to cut this into four smaller pieces. These are actually quite large but they all fit nicely in my pan/skillet so this is a good portion size for each.
Just a friendly tip: I always put the paper the fish was wrapped in back in the plastic bag it came in and seal it tightly this helps to avoid that fish smell even if you have it in the house until you are done cooking.
I coat a plastic container like this with just enough lemon juice to cover a tiny bit facing down. I add Italian Seasonings and the Mrs. Dash and then place the fish face down and leave it there for a few minutes.
I flip to make sure the side with the scales gets some coating but then turn the fish back to the side with the meat facing down. This allows the flavors to be absorbed into the fish for cooking. I place a lid on these and then place in the fridge until I cook it. I never leave fish like this over night. If I buy fish today, I make fish today. I suggest letting this sit in the marinade 2-3 hours.
That’s all it takes. I then put these into a hot non-stick pan and start with the scales side down. Let it sit for about 5-7 minutes then flip. By then the scales/skin will easily come off. I always take that off then I wait another 6-7 minutes and turn again. Let the fish get slightly crisp on the outside but not dry on the inside. Voila!
Great information about wild caught vs. farm raised salmon:
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