Grilled Sockeye Salmon with Rustic Hash. The sockeye salmon (Oncorhynchus nerka), also called red salmon, kokanee salmon, or blueback salmon, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it. This species is a Pacific salmon that is primarily red in hue during spawning. I love wild sockeye salmon on the bbq when in season, late spring through summer.
Our wild sockeye salmon come to you straight from the icy waters of Wild Sockeye Salmon Hash with Eggs. The unique combination of salmon, sweet potatoes and rosemary packs a punch of. Sockeye Salmon can sometimes be seen leaping upstream in their habitat of fast-flowing, cold river water. You can have Grilled Sockeye Salmon with Rustic Hash using 21 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Grilled Sockeye Salmon with Rustic Hash
- Prepare 4 of Salmon fillet pieces with skin on, about 4-6oz. each, deboned.
- Prepare 2-3 Tbsp of melted butter or canola oil (or Earth Balance Dairy-Free butter).
- Prepare 1 of lemon, sliced into wedges.
- You need of The Seasoning.
- It’s 1 Tbsp of garlic powder.
- It’s 1 Tbsp of coarse kosher salt.
- It’s 1 Tbsp of dried minced onion.
- You need 1 Tbsp of dried basil.
- It’s 1 tsp of dill.
- It’s of The Hash.
- Prepare 2 lb. of russet potatoes, rough peeled, cut into 1/2” cubes.
- You need 1 of small green bell pepper.
- Prepare 1 of small red bell pepper.
- Prepare 1 of small red onion.
- You need 2 cloves of minced garlic.
- Prepare 3 slices of thick-cut bacon, chopped into small pieces.
- Prepare 1 tsp of coarse kosher salt.
- Prepare 1/2-1 tsp of fresh ground black pepper.
- Prepare 1/4 tsp of cayenne or ancho Chile pepper.
- It’s About 2-3 Tbsp of canola oil.
- You need 1/4 cup of chopped chives or green onion tops.
The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Wild sockeye salmon is prized for its rich flavor and smooth texture. This healthy, seasonal main course turns any weeknight dinner into a treat. Sockeye is considered a firm-flesh salmon, due in part to their long migration patterns from lake or river to sea, and then back again to spawn.
Grilled Sockeye Salmon with Rustic Hash step by step
- Prepare the grill. If using charcoal, try to use natural paper with vegetable oil in lieu of lighter fluid. Allow 20 minutes or so for coals to burn down to white, ashy surface. Grill should be 450-500 degrees..
- Prep the salmon by patting dry with paper towel. Brush all sides with melted butter or canola oil. Evenly sprinkle seasoning on all sides, finishing skin side down..
- Heat canola oil in large skillet or Dutch oven over medium to medium-high heat. Add chopped bacon and cook 4-5 minutes until starts to render and brown..
- Add potatoes to skillet and fry 4-6 minutes. Turn once gently to not mash..
- Add the red onion to the pan and cook another 5 minutes or so until onions start to cook.
- Add the bell peppers and continue cooking until potatoes start to crisp and turn golden brown..
- Shift gears- time to put the salmon on the grill. Arrange fillets over direct heat, skin side down. Be cautious not to put over direct flame. Cook about 6-8 minutes until color starts to change lighter pinks, and begins to flake..
- While fish is grillin’, finish the hash. Reduce heat to medium or medium low. Add the minced garlic, salt, pepper, and cayenne. Allow to finish crisping the potatoes..
- Back to the fish- after salmon has cooked 6-8 minutes, and begins to flake, gently turn fillets over to lightly grill the top side for about 1 minute. This will add just a little color and char to the top..
- Transfer salmon to a platter, skin side down. Lightly spritz tops of the fish with a few fresh-squeezed lemon wedges..
- Time to plate! Make a nice bed of hash in center of the plate. Place a piece of salmon on top. The fish can be served with or without the skin as you prefer. Garnish dish with a pinch of chives or chopped green onion..
The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Like all other Pacific salmon, they are born in fresh water. However, sockeye require a lake nearby to rear in. Follow these easy grilling tips for the best simple grilled salmon recipe that's about to become your new favorite healthy summertime dinner. A nice filet of salmon, king, chinook, coho, or sockeye *IMPORTANT* Choose a salmon fillet with the skin ON.