Copper River Salmon came to the Seattle area and I think everyone went just a little salmon crazy. I picked some up at the local grocery store for a whopping $22 a pound, having no idea how much it should be. But, it was fresh and wild caught, so I was satisfied. It ended up tasting so good that we had to buy it again. Lo and behold, Costco had it (of course in large form) for $10 a pound! We picked up a pack that had two pieces so we could freeze one. Luckily, we were able to entertain our friend Lisa with the salmon, as well as the mushroom recipe. Because we had so much salmon to make, I wanted to try it with several preparations. Our favorite ended up being the brown sugar one because you could really taste the salmon. The other two were still good, but they would be better served on a more basic salmon.
The first salmon preparation you see (on the left) is one my parents created. To start, take some mayo and wasabi sauce and mix them together. You need to figure out what proportions are best for you. I do about 1-2 tablespoons for every 3-4 of mayo. Spread this mixture on top of the salmon, then top with salmon seasoning. You could use different seasoning–whatever you like on your seafood. It adds a nice crunchy texture.
For the top right preparation, it is an Asian preparation. I marinate the salmon in a mixture of the following for as long as I can (I did it for as little as 20 minutes, but you can do it for up to 2 hours):
- 1 Tablespoon soy sauce
- 1 teaspoon olive oil
- 1 tablespoon mirin or rice wine vinegar
- Ground pepper
- Salmon seasoning (see note for wasabi/mayo prep)
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
For the final preparation (bottom right), it is the easiest yet! Sprinkle brown sugar and a little salmon seasoning on top.
Once your salmon is prepped, simply bake in the oven at 350 degrees for about 15 minutes, or until the pieces flake nicely with a fork.