Oven Baked Sockeye & Pan Fried Potatoes

Hello Again. It has been quite some time. To note the state of things, COVID has been a real kicker over these past two years. That said, I am here to share another set of wonderful recipes with you to help expand your fishy and culinary world.

These recipes are easily found across the internet. I have tried my hand at several and worked my way toward what I feel is a really good set up. I hope you think so too. This is really two recipes. First a salmon recipe. But also a potato recipe. Like previous posts I have made. This can be done at home or at the campsite. Just depends on where you are.

Oven Baked Sockeye Salmon

Prep Time: 10-15 Minutes

Cook time: 10-15 Minutes

Items/Ingredients:

1 Full Sockeye Salmon Fillet - Roughly 1 pound of fish (cook times may vary if using other fish)

4-6 Slices of Lemon

2 Large Sprigs of  Fresh Rosemary

3 Large Sprigs of Fresh Thyme

Olive Oil

Salt

Pepper

Old Bay or Seafood Seasoning

 

First, take your salmon fillet out, rinse, pat it dry and let it sit at room temperature for 5-10 minutes. While doing this, preheat your oven to 400 degrees Fahrenheit. Take your olive oil and coat a pan large enough for the fillet with a thin layer (use of foil is recommended). Place the salmon on the pan.

Coat the top of the fish with a thin layer of olive oil. Now, apply seasoning (Salt, Pepper & Old Bay) to lightly coat the flesh of the fish. Lay your sprigs of Rosemary and Thyme along the length of the fish so they are resting directly on top. Then place the slices of Lemon on top of the herbs to help hold in place. 

Please directly in the oven for 10-15 minutes. Cook time may vary on the size of the fillet, or if you substitute it for another type of salmon. Your internal temperature should register just below 140 degrees Fahrenheit.

Cast Iron Fingerling Potatoes

Prep Time: 10-15 Minutes

Cook Time: 30 Minutes

Items/Ingredients:

1 Pound Fingerling  Potatoes - Chopped/Quartered

Olive Oil

Salt

Pepper

2 Sprigs Fresh Rosemary - Finely Chopped

2 Cloves of Garlic - Finely Chopped

1 Tablespoon of Butter

Old Bay or Seafood Seasoning (optional)

First, bring a medium to large cast iron pan to temperature over medium heat. Coat with a thin layer of olive oil. Chop your Fingerling Potatoes while the pan is heating. Once the oil is shimmering, place the potatoes cut face down into the pan. Apply the Salt, Pepper and Old Bay (optional) to taste. In addition, add the chopped Garlic to the pan. Cover with a lid and let cook, untouched, for 10 minutes.

After the 10 minutes has passed, uncover the potatoes and flip to the opposite sides. Apply the salt, Pepper and Old Bay (optional) to taste on the unseasoned side. Drop a tablespoon of butter into the pan and put in the chopped Rosemary to the pan. 

Let the potatoes cook for another 5-7 minutes, stirring them around in the pan all the while until they have a golden-brown color on all sides. Take it off of the heat and let cool for a few minutes. Then it is ready to serve.

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These recipes go very well together. With an additional side of rice or green beans, you are set for a hearty and healthy meal. I recommend starting the prep of both at the same time, but actually starting the cook on the potatoes first to come out ready at a reasonable time with the salmon.

I must say as well. These are not exact recipes. But neither is anything when out in the woods or on the river. Trust your pallet. You will know if there is too little seasoning or too much. Even the first time I made this, I worried it was not seasoned enough. But it was. And it was very delicious.

I hope you give it a try and I hope you enjoy. Stay warm, stay healthy and tight lines.

-WRS