Wild Salmon Recipes

This is one of many wild salmon recipes that are on our short list of favorites. There is something about wild salmon versus farmed salmon that just “tastes better”. Don’t ask me what it is, but if you pull a Coho out of an ice cold river, you will not find a better meal.

The olive oil and the zip of lemon juice on the below recipe gives it an amazing taste. And if you like your fish spicy, feel free to add more red peppers.

Ingredients

• 4 Minced Garlic Cloves
• 1 Tablespoon Onion Powder
• 4 Fresh Salmon Fillets
• 1 Tsp. Red Pepper Crushed
• ¼ Cup Virgin Olive Oil
• ¼ Cup Fresh Squeezed Lemon Juice
• 2 Tablespoon Pure White Sugar
• 3 Tablespoon Balsamic Red Vinegar
• 2 Tablespoons Green Onions Chopped
• 2 Tablespoons Parsley or Cilantro

Method of Preparation

Take out a big freezer bag and placing the salmon within. Mix the salt, pepper and red pepper flakes and place into the freezer bag. Shake well. This is a great way to be sure the spice gets into every nook and cranny.

In a medium bowl mix the other ingredients until they are a firm consistency and then add this marinade to the salmon in the bag. Place in the refrigerator overnight. Turn the salmon once while it is marinating.

Preheat the oven to 425° and arrange the salmon on a baking sheet. Bake for around 10 to 12 minutes. It is done when you can flake it with a fork.

Serve with sliced lemon wedges.

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For more fresh salmon recipes, check out the link below.

More wild salmon recipes (and other tasty fish too)!