TheSunday mornings are my weekly shopping days. I like to go early before the crowds get up even though it is my day off. Since my cart is fuller than most I usually let others go first with smaller carts. Today, there was only one checker working. My cart was full and three others waiting behind me had less than 10 items. Of course, I suggested they go before me. One older man told me he wife would be very grateful for the courtesy. We got talking while we waited. I told him the longer checking out time allowed me the opportunity not to rush home to the mounds of laundry, the gardening, and my three sons! He was surprised that I was already out and about. I mentioned that my husband was with the garbage company and I was in the fish business. We were both used to early mornings. It was then that he asked me a question pertaining to the fish business. He wanted to know why he would only see Atlantic Salmon in stores. Why wasn’t there any Pacific Salmon sold in stores? What was the difference between Atlantic Salmon vs wild Salmon?
There is one very important difference between the Atlantic Salmon vs wild salmon found in markets. The Atlantic Salmon found in markets is farmed salmon. Anytime you see the word Atlantic before the word salmon in a market remember that it is farm raised. There also is a Pacific Salmon that is farmed. What you really need to be on the lookout for are the words wild caught salmon. Those two words will tell you that the fish has not been farmed. Wild King Salmon is sold in California during the specific season the Federal Government determines yearly. In Alaska, you can find wild caught King Salmon (Chinook), Sockeye, Pinks, Chum Salmon. There are a few Atlantic Salmon found in rivers in Maine; however, commercial fishing is prohibited.
We only sell wild Salmon – whole, filleted, or steaked. Customers buy whole fish that we portion out for them and freeze. Once King Salmon season is over we start the local Dungeness Crab season. Wild caught fish we believe is the best!
Celebrate the 4th of July with delicious Firecracker Salmon Steaks. These firecrackers are legal. Don’t worry about the setting the house on fire just enjoy the taste that is sure to light up your taste buds. Lots of people prefer fish steaks. I think that this is because once cut the meat is uniform which makes cooking easier. I guess it would be a lot easier if all I did was steak wild caught King Salmon. We were raised on wild caught King Salmon fillets instead of steaks. I don’t really know why. Maybe because with the skin stays on the wild caught King Salmon which you remove while eating. The skin on the fillet remains on the grill. Who knows?
Imagine Balsamic Vinegar, Chili Sauce, and Brown Sugar mixed together as a marinade for the Firecracker Salmon Steak. Bang, bang, bang is what comes to my mind. Cooking this recipe as a steak allowed me to marinade both sides of the Salmon steak whereas I wouldn’t have been able to do so with a fillet. I actually grilled the Firecracker King Salmon steak on the stovetop in a grill pan. It worked fabulously and tasted even better. You notice I was able to get the grill lines by not moving the salmon steak for awhile during the cooking process. Outdoor grill or indoor grill you will still achieve the best tasting Firecracker Salmon Steaks ever!
Rinse the wild caught King Salmon and pat dry.
Whisk together all the ingredients for the sauce.
Heat your grill or broiler.
Brush the marinade on the salmon steaks.
Broil 5 minutes per side.
Continue to brush the marinade on the steaks during the 5 minutes.
Check to see if the salmon flakes and is evenly colored.
The salmon will continue to cook after it's been removed.
Grilled whole King Salmon is perfect for a party and definitely a crowd pleaser. Can you imagine the responses you will get when the finished Grilled whole King Salmon is presented on a buffet table. It will always one-up anything else! It doesn’t get any easier once you close the grill’s lid. Amazing aromas will fill the air as you mingle with your guests. Everyone will start salivating for the first taste of the grilled whole King Salmon. I like to cut the head off when grilling the whole King Salmon. Also, scale the skin of the King Salmon. I have a habit of wearing lots of scales at work. Funny, sometimes my sister wants to know where that scale on the office counter came from. Oops! Guess what we’re serving for our 4th of July party? Yes, Grilled Whole King Salmon is on the menu.
Local wild caught King Salmon season is determined by our Federal Government. It used to be that May 1st was the opening day. Due to the limited supply in the last few years, a Salmon Council was formed to help the Federal Government with their decision of starting time and length of the fishing season. This year is a good year for the timing and length of fishing King Salmon. However, there are other variables that play havoc with the season – wind, water temperature, and location of the King Salmon. The King Salmon caught are bled immediately on board to ensure the freshness of the fish. The local fishermen only use the troll caught method for fishing. This method ensures that your Grilled whole King Salmon will be in the best condition.
Heat the grill to 300 degrees.
Cut across the outside of the salmon every 3-4 inches without going completely through.
Layers inside of the fish with lemon slices, onion slices, and herbs.
Brush the skin side of the King Salmon with olive oil.
Place lemon slices and herbs in the slits on the King Salmon.
Wrap in foil and lay on grill. Check in 25 minutes. If need longer time check every 5 minutes. Look at the meat through the outer slits.
If looking to baste the whole King Salmon while grilling add a little apple cider vinegar. I'd use a small bunch of parsley as my dipping tool into a small bowl of apple cider vinegar and dab into the slits. You can also add butter into the salmon's cavity if you are looking for a richer flavor.
Do you like baked wild caught King Salmon? Remember we only buy, sell, and eat wild caught King Salmon. Our grandfather said it was the best! Best flavor, best texture, and if handled correctly – the best quality of all wild caught Salmon. I came across a Baked wild caught King Salmon Meatballs recipe online. Using my job skills I changed up the recipe slightly and it became the Baked Wild Caught King Salmon Balls. Since the wild caught King Salmon season opened on May 1st, I’ve been filleting up a storm. We hate to leave any salmon on the bone so I’ll scrap the spine running down the center of the King Salmon. The wild caught King Salmon scrapings are great for stir fries, meatballs, salmon patties, and salmon cakes. The Baked Wild Caught King Salmon balls were a hit with my family on Friday night. Friday nights are for winding down together after a busy week and enjoying food while catching up. It was the perfect way to start the weekend. Serve with a green salad and asparagus.
Recently, our Federal Government is telling us to eat wild caught Salmon for its health benefits. There is a correlation between wild caught Salmon and reduction of inflammation in our bodies. Must be the Omega 3’s that are so important to our health and yet we don’t get enough of it.
Preheat oven to 350 degrees.
Coat large baking sheet with cooking spray.
Use a food processor to finely chop salmon.
Transfer the salmon to a larger bowl and add the rest of the ingredients to make the balls.
Use a small size cookie dough scooper to make 2 tbsp. balls. If you don't have the scooper then form the meatballs by hand.
Bake until the King Salmon balls are firm - check after 10 minutes.
Remember fish cooks even after removed from the heat.
While the salmon balls are baking use the food processor to combine the ingredients for the avocado sauce until smooth. You may need to add more water or yogurt depending on your taste.
1. Paprika and Oregano may be substituted for your favorite seasoning combination.
2. Specialty chili powders can be expensive so price check several stores before purchasing.
Do you love leftovers? I do. My older sister does. The baby sister is not a fan of leftovers and that’s why we refer to her as a baby! Yesterday, my wild caught King Salmon Rice Bowl excited her at lunchtime. I brought the usual for lunch – leftovers. I filled my bowl with Garlic and Herb Pilaf, Roasted Asparagus and Zucchini, Sauteed Onions, Feta Cheese, and wild caught King Salmon. Mixed it altogether and heated it up. The baby sister couldn’t believe how wonderful the combination looked in the bowl. The aroma delighted her. The taste of all those ingredients coming together was delicious to say the least. She took a bite and wondered if there was enough for her too! Sorry! my older sister and I have got her thinking twice now about leftovers. Next time, you have leftovers think about what combinations you can make. The most important ingredient is the wild caught KingSalmon – don’t forget.
I fillet lots of wild caught King Salmon. It’s important to me not to leave too much meat on the spine – almost splitting the King Salmon in half. I’ll use a heading knife and scrap the leftover meat on the center spine. I call this King Salmon Scrappings. We vacuum the scrapings in small packages perfect for stir fries or salmon cakes or salmon patties.
Wild California King Salmon is for sure the top of the line when we talk salmon. Nonno Tom, our grandfather, taught us that there was nothing better than the Kings! He taught us how to hold a Wild California King Salmon like a baby so we didn’t damage the flesh.
I’d like to say that he taught me how to fillet but that was just for the men. “Back in the old days” women in the family were only allowed upstairs working on the books and doing paperwork. However, I always wanted to know how things worked. I actually taught myself how to fillet Wild California King Salmon by watching the men filleting on the line. The secret is to get as close to the spine as possible. I feel with the knife or listen for that contact when the knife meets the fish’s spine. My goal is to get as much meat off the bone. A very sharp knife helps to ensure that the flesh of the Wild California King Salmon remains intact and undamaged. In fact, one of the local retired fisherman would make a point of dropping by once a week to sharpen my knives. Thank God! I use to watch my Dad using a steel and sharpen the knives 1-2-3. Then there’s the sharpening stone which I prefer and do not feel intimidated by memories of my Dad’s sharpening technique.
We love to grill the fish for that flavor that comes from the barbecue. What are you waiting for? Its Wild California King Salmon Season – opened May 1st and closes October 15th this year!
Mix the marinade. Place side down Wild California King Salmon in baking pan. Pour marinade over the salmon and let sit for a couple of hours. Grill the Wild King Salmon skin side down for about 15-20 minutes.
Skin comes right off! You don't want to overcook. Fish will continue cooking after you take it off the grill.