These two simple recipes are an easy way to enjoy this exceptional “brain food.” Not only is wild salmon an excellent source of protein, but it is also high in omega-3 essential fatty acids, potassium, selenium and vitamin B12. Always go “wild” when selecting salmon. Wild salmon has 20 percent more protein, 20 percent less fat and far more omega-3s than farmed salmon.
Broiled Wild Salmon
2 pounds wild salmon fillets
- While bringing the fish to room temperature, preheat a rimmed baking sheet by placing it 4 inches under the broiler for 10 minutes.
- Remove the sheet from the oven and quickly lay the salmon skin-side down. Season salmon with sea salt and broil for 4 minutes.
- Transfer salmon to a plate and cover for 5 minutes to rest.
4 1 1/2 inch thick wild salmon fillets, skin-on (about 2 pounds)
1 tablespoon unsalted butter
1 lemon, juiced
- Place a rimmed baking sheet on the lowest rack in the oven and preheat the oven to 500 degrees.
- Pat salmon dry with paper towels and sprinkle with sea salt. Once the oven has reached 500 degrees, reduce the heat to 275 degrees and place the salmon skin-side down on the preheated baking sheet.
- Roast for 8 minutes.
- Transfer salmon to a plate, top each fillet with 1/4 tablespoon of butter and cover for 5 minutes to rest.
- Drizzle with fresh lemon juice before serving.