In this successful experiment, I wrapped farmed salmon in smoked salmon to try to get more of the wild salmon flavor. The texture is moist and rich, the flavor reminiscent of smoked grilled salmon.
Smoked Salmon Grilled Salmon – Farm to Table
For the first time since 2009, the Northern California salmon fishing season has been canceled, and for someone who adores freshly caught, local, wild salmon like I do, this is sad news. So to help prepare for this tough time, I decided to experiment with tricking some farmed salmon, and I love how it turned out.
The slight added richness and subtle smokiness imparted by cured salmon is a welcome distraction to this sometimes underwhelming farmed fish. Besides some extra seasoning, it also helps keep the filet nice and moist, but that doesn’t mean you’re allowed to overcook it. I think it’s a great technique, but it’s not a magic technique, so I suggest you pull your salmon at an internal temperature of 135-140 F..
I love the “upside down fish pie” delivery system, but you can really get creative when it comes to the stuff below. And no, I haven’t done an Internet search for that term yet, and probably won’t. You can’t read things like that. But, no matter how you serve this Smoked Salmon Grilled Salmon, I really hope you try it soon. Enjoy!
. 2 boneless center-cut salmon fillets (7-8 ounces each), skin removed
. salt and freshly ground black pepper to taste
. cayenne to taste
. 3 tablespoons melted butter, divided, or as needed
. 2 tablespoons freshly chopped dill or tarragon
. 4 pieces of smoked salmon (about 2 ounces total)
. 1 1/2 cups cooked mashed potatoes (optional)
. 2 tablespoons thinly sliced green onions (optional)
. 1/2 lime, cut in half
Season the top of the salmon fillet with salt, pepper, and a little cayenne. Spread 1/2 of the melted butter over the entire surface. Sprinkle with chopped dill, and place 2 pieces of smoked salmon on top of each fillet, covering the surface and edges. Place the prepared fish in the refrigerator until needed.
Preheat the oven to 400 degrees F (200 degrees C).
Spread the mashed potatoes into 2 baking dishes (I used oval ramekins), and place the salmon fillets on top. Sprinkle some cayenne on top if you like. Set baking dish on baking sheet for easy transfer.
Roast the salmon in the preheated oven until the internal temperature in the center of the thickest part of the fillet reads 135 to 140 degrees F (57 to 60 degrees C), about 20 minutes.
Once baked, spread the remaining melted butter on top of the salmon fillet and garnish with green onions. Serve with lime.
Salmon can be baked together in a larger baking dish, but cooking times may vary.
If the salmon is baked without a mashed potato base, it may cook faster.