I'm a big fan of Copper River King Salmon when it's in season for the Summer. This type of salmon is rich in color with a high oil content and velvety texture. Ill usually buy a big fillet and divide them into 6 oz portions. Just wrap in plastic wrap and store in the freezer in a large zip lock bag until ready to use (always date and label).
Defrost on a plate in the fridge the night before and it'll be ready for cooking once you arrive home.
CHIPOTLE RUBBED SALMON
Created from Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX
(makes one 12 oz salmon fillet)
- 1/3 cup dark brown sugar, packed
- 3 tablespoons dark-roasted coffee grounds, finely ground
- 2 ½ tablespoons salt
- 1 ½ tablespoons granulated dry garlic
- 1 tablespoon paprika
- 1 ½ teaspoons dried oregano leaves
- 1/3 cup Tabasco brand chipotle pepper sauce
- 12 oz salmon fillet
Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add Tabasco chipotle sauce; stir until well mixed. Makes about 1 cup. Rub on 1 ½ pounds salmon steak. Refrigerate 20 minutes to marinate before baking.
Meanwhile, preheat oven to 350F.
Bake for 20 minutes or until fork can pierce easily through the meat. Remove from oven and serve as an open faced sandwich or with steamed veggies and rice.
You can make some extra salmon to use for sandwiches, salads or pastas. Leftovers can be stored in a glass tupperware container for up to 4 days. Freeze cooked salmon for up to a month.