Summer Salmon
It’s the king of fish – rich, meaty and hearty. Celebrate wild-caught salmon all summer long from king to coho. Get started with this quick rundown
The Power of Three
There are seven types of salmon, but there are three that really matter: coho, sockeye and king. What’s the difference? King are – of course – larger and more intensely flavored with a very high fat content; sockeye is rich and flavorful; and coho are milder with a more delicate texture.
Marinade Madness
Those citrus marinades you use on snapper or cod won’t work as nicely
for salmon – pump up your flavor with soy, garlic, balsamic vinegar or pomegranate juice. A search for “salmon” on raleys.com will turn up tons of ideas. Or, try one of the free rubs or marinades in our Meat Dept., especially the salmon rub!
Walk the Plank
For a delicious smoky flavor, try cedar plank grilling. It’s easy!
• Immerse plank in water and soak for at least 4 hours. This is important!
• Preheat grill to medium heat. Brush one side of plank with oil to prevent sticking.
• Place salmon on oiled plank and grill to desired doneness, about 20 minutes for 2 lb.
Super Sidekicks
Salmon’s intense flavor makes it one of the few types of seafood that is best served with red wine. Pinot Noir is the classic pairing with salmon, but a jammy Zin or Syrah can also work if the salmon has a berry or barbecue sauce. The same rules apply for beer – you want a brew with enough oomph to match with salmon. Try a porter or brown ale.
Recipe Suggestions
Honey Jalapeno Salmon
Ingredients
1/4 cup lemon or lime juice
1 large jalapeño pepper, stemmed and sliced
2 salmon fillets (about 6 oz. each)
Oil, sea salt and freshly ground pepper
Directions
- Combine honey, lemon juice and jalapeño in a small saucepan and bring to a boil.
- Reduce heat and simmer over very low heat for 10 minutes.
- Rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill for about 5 minutes per side over medium heat, brushing with half the honey mixture. When salmon is cooked to your liking, remove from grill and drizzle with remaining glaze.
This crisp Sauvignon Blanc helps tame the bite of the salmon, while letting the flavor shine through.
Blueberry Balsamic Salmon
Ingredients
2 tbsp. Raley’s balsamic vinegar
2 tbsp. Raley’s honey
1 tbsp. Raley’s lemon juice
2 salmon steaks or fillets (about 6 oz. each)
Oil, salt and freshly ground pepper
Directions
- Combine blueberries, vinegar, honey and lemon juice in a small saucepan and bring to a boil.
- Reduce heat and simmer over very low heat for 10 minutes.
- Rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper.
- Grill for about 5 minutes per side over medium heat. When salmon is cooked to your liking, remove from grill and drizzle with blueberry glaze.
The fruity flavor of this salmon pairs perfectly with the spicy fruit of this Syrah. It would also work well with a soft Pinot Noir.
Ginger Plum Salmon
Ingredients
Foods section)
2 tbsp. Marukan Rice Vinegar (not seasoned)
2 tsp. Christopher Ranch Chopped Ginger
4 (6-oz.) salmon fillets
Salt and pepper to taste
Snipped green onion tops for garnish
Directions
- Stir together plum sauce, rice vinegar and ginger.
- Rinse salmon and pat dry; season with salt and pepper.
- Cook on a well-oiled grill for about 5 minutes on each side or until salmon is cooked to your liking, brushing with half the sauce during the last few minutes of grilling. Remove from grill and pour remaining sauce over top. Garnish with snipped green onion tops.
My Select Life - By the Select Group 
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