oven-baked king salmon

various days

King salmon is the largest Pacific salmon. It tastes smoother, better. Most in demand, it is also the more expensive salmon, with prices about 50% higher than sockeye. Because this fish is so much bigger, the steaks can be considerably thicker and will require longer cooking times.

The king salmon I buy online comes in pre-cut steaks varying from very small to a decent meal. I either pan-fry them, or bake them in the oven. When baking, I found it a bit troublesome to get them all done without cooking them dry. Just like with a thick beefsteak, I resolved that with a combination of low and high temperature cooking.

a. king salmon, served with fresh mango

2019-08-01

Beware of fish bones in these thick steaks.

INGREDIENTS

This is what you need for 2 servings:

2 portions king salmon
S&P
spices of choice (e.g. Old Bay)
1 lb. Mango chunks, frozen
sugar / sucralose

Pic1: king salmon can be much thicker than sockeye

Directions

2019-08-01

Pic2: before cooking
Pic3: served

Preheat oven to 250 ºF.
Rub salmon with oil and spice mix of choice.
Bake for 30-45 minutes, depending on the thickness of the piece.
Increase temperature to 425 ºF or switch to broiler.
Bake for 5-10 more minutes to crisp the topside.

Mango:

Heat mango chunks until warmed through.
Sweeten as necessary.
Serve mango sauce over the salmon. Enjoy.

b. king salmon, served with greens

2019-11-02

Use the same method as above, adjust cooking time for the thickness of the pieces.

Pic4+5: king salmon steaks, served with new harvest potatoes and a mixed greens salad

Pic6+7: front an back. It tastes better when the skin is crisp.
Pic8: the other piece

c. king salmon with rhubarb

2020-04-01

Use the same method as above, adjust cooking time for the thickness of the pieces.

See: beef tongue tacos.
See: oven-baked king salmon with rhubarb.
See: rhubarb compote.

2020-04-01

Pic9-11: king salmon with rhubarb compote