“Simpler is better with this fish,” says Ryan. “The product speaks for itself and with true wild-caught fish you want to pull a little bit of the moisture out of the meat.”
What You Will Need:
- 4 Alaska Direct wild-caught sockeye salmon fillets, 6 to 8 ounces
- 1/2 cup sugar
- 1/2 cup salt
- 4 teaspoons olive oil
- Spiced with and to your liking
- Salt and pepper for seasoning
Let’s Get Started:
First step, thaw fillets and then place in bowl with a dry brine of 50/50 sugar and salt for about 45 minutes.
Once brine has turned into a slush, rinse fish in water and place on a piece of aluminum foil that’s big enough to seal the whole fillet inside.
Drizzle olive oil on top, one teaspoon per fillet.
Choose your spice! Ryan’s favorite is lemon pepper, but he says this is where your own preference comes in. Garlic and paprika, salt and pepper, za’atar seasoning, or dill, lemon and horseradish, it’s choose your own adventure at this point. Whichever you choose, sprinkle the seasoning on top, thicker if you want more of the spice, or lighter for just a hint.
Slice one sweet onion into strips and cover the top of the fillets.
Close aluminum foil and cook in oven or on the grill at 400-degrees for about 8 to 10 minutes. The internal temperature should be at 145.
Remove from foil and serve.