Sockeye salmon is a favourite in our house and the Great White Hunter is also the Great White Fisherman. The Sockeye haven’t been as plentiful in the last few years but GWH/GWF managed to catch this one…. in the grocery store. Yes, he broke down and bought one. This would have been unheard of a couple of years ago, but you do what you have to to get a taste of that lovely red flesh. We often debate which recipe is the best – he says it is his Teriyaki Recipe (which is very good) and I really like the mayo and dill, but this is one we both like and it is very easy.
You could use other types of salmon but in my opinion Sockeye is the best although Coho is a close second.
Sockeye Salmon, filleted
1 bunch of cilantro, chopped
7 cloves garlic, minced
1 cup sundried tomatoes in oil, chopped
salt and pepper to taste
Lay fillet out on a parchment lined cookie sheet. Pat salmon dry with paper towel. Grind some sea salt and pepper onto salmon. In a small bowl, combine cilantro, garlic and tomatoes. If you are not using sundried tomatoes in oil add about 1 tbsp of oil. Mix together and spread evenly over fillet. Bake in oven for about 20 minutes at 400.
I usually serve it with Rice Pilaf and a salad.
Note: You could also barbecue the salmon. It is especially delicious when barbecued on a cedar plank and shared with some random European travelers on a beach in Tofino where the ocean view is soul quenching. Happy place.