Great Salmon is Easy!

I love Salmon!  It has great robust flavor and is very healthy with a load full of Omega 3 Fatty Acids.  I try to eat Salmon at least 2 to 3 times per week as part of my own healthy lifestyle efforts.  But some people don’t like salmon because of its full flavor.  Many people grew up eating just a few to many dried out salmon patties.  That’s a bummer.  But I compel those that haven’t tried it in a while to give it another chance.  So here’s the deal, look at the full flavor of salmon and recognize that it can be married with a wide variety of other full flavors.  They will stand up with each other in full glory.  Seriously, barbecue sauces, salsa’s, Asian marinades, compound butters all go great with salmon.  But let me give you a few tips.  Season your salmon thoroughly.  Salmon, like all fish, need a good dose of seasoning Next, put a good crust on the salmon by giving a good sear on the show surface (remember to always cook the show surface of your fish first).  That crust adds immense flavor.   And lastly, don’t overcook your salmon.  Without sauce it’s about 10 minutes of cooking per inch of thickness (12 minutes with a heavy sauce) over high heat.  Searing in a pan and finishing in the oven works great (450 degrees).  The picture here shows a Salmon dish that I prepared and it scored perfect in its grading.  I took the salmon and marinaded it in half tequila and half lime juice for 20 minutes.  I seasoned it with fresh ground cumin, coriander, Mexican oregano, Ancho chili powder and salt.  I grilled it to medium rare then basted it with a Chipotle Honey Barbecue sauce and put it under the broiler for just a minute.  Then I topped it with a red and yellow heirloom tomato Pico de Gallo.  It was really good, but maybe just a few more moving parts that most people want to put the effort into.  So try this.  Season the fish thoroughly with good salt and fresh ground pepper out of your grinder.  Grill it to medium rare by cooking it a minute less than the time recommendations above.  Baste it with your favorite barbecue sauce you have in the bottle in the fridge and throw it back on the grill for just a minute.  Then top it with your favorite bottled salsa that you have in your fridge.   You’ll have a succulent dish that will take you less than 30 minutes to make and you can serve to your best company.  Bon Appetit, Johnny