Season with salt, pepper, olive oil, and bake in the oven at 350* for 20-30 minutes. Eat...yum!
I make a good sauce yesterday. It was: some chicken stock, fresh cilantro, red hot pepper, salt, black pepper, garlic, and avocado pureed and used to top the salmon. I also like green goddess paleo dressing on salmon...and everything else: mayo, basil, garlic, pepper, lemon juice, scallions, anchovy paste...basically this without the sour cream, though if you can tolerate dairy leave it in!
Here's my favorite quick way to cook salmon: Don't cook it. The Whole Foods near me has pre-cooked grilled salmon filets. I'll buy a couple, throw them in the oven, and while they're heating up whip up a quick hollandaise sauce made with pastured butter, free range eggs, lemon (or lime!) and sea salt. Dash or two of cayenne.
Otherwise it's not too slow to season fresh wild-caught salmon with a little kosher salt and fresh ground pepper, and cook it over a medium heat grill.
Hollandaise can be quick and easy. Here's how:
In a metal bowl, add an egg yolk or two, plus the juice of a lime or half a lemon. Whisk.
Cut up the butter (at least half a stick, up to a whole stick) and drop it in the bowl.
Holding the bowl with an oven mitt over an open flame, stir the mixture non-stop until the butter melts and the sauce thickens. Be sure to lift the bowl from the flame if it's getting too hot (you'll see the egg on the sides of the bowl start to cook more).
Off the flame, add some sea salt and cayenne.
Take the salmon out of the oven and drizzle the sauce over the fish.
if it's good quality salmon, you could just eat it like sashimi/ceviche. Marinate thin slices in something tasty that has lemon juice in it to "cook" it in the fridge. I did this with scallops (cut in half) and marinated for ~15 mins. fast and yummy :)
Baked at 350F for 25min in chimichurri skin-side up. I don't think chimichurri is supposed to be used as a marinade/braise but it's fine that way. Argentines may disagree ;) Just be sure you make it yourself.
I get frozen wild sockeye because the fish are processed and flash-frozen at sea within an hour or two of being caught. Those big slabs you see in the seafood case were also flash-frozen at sea but they are thawed out before sale, and in my opinion that's probably not so good for those delicate EFAs everyone's on about. Far as I know most "fresh" fish in the stores was previously frozen unless it's local.
Pineapple slice, Garlic and Ginger sautee lightly with a little coconut oil flavor really pops.
I love baking salmon with clam sauce on top, sooo good!
Rub skin side of filet with bacon grease and lay on piece of aluminum foil. Score every 1 inch down to the skin with a sharp knife. Season with cayenne and salt. Push butter and lemon zest into score cuts. Cook on grill for 15 min. medium heat. I also like to use a larger sheet of aluminum foil and include my vegetables ( maybe squash, mushrooms,asparagus etc). Squeeze fresh lemon over fish when done. I take the aluminum foil to my patio table and don't even have a dish to wash.
I wrap fillets in aluminum foil packets with some spices and liquid. I usually just use white wine, butter, herbs, but once or twice I've replaced the wine and butter with coconut milk--highly recommended. Put some paprika or chipotle pepper in there too!
Bake in the oven at 400 or so, not too long--less than tweny minutes.
Probably not 100% paleo, but it's one of my favorite recipes. I marinate in honey mustard (use a whole grain mustard), lemon juice and a little dill then either grill it or sear it in cast iron. If you use cast iron, bacon fat would probably be the best choice for fat.
I hope you save your bacon fat. Warm some add Horseradish. Use as a drip or drizzle some on after cooking. Salmon is strong enough to handle mustards and strong herbs, so if you have the Thyme, give then a whirl.
A dry salsa of chopped tomatoes, onions, chile pepper of choice and some cilantro. Spoon over the fish is quite tasty.
I used to use soy sauce for a marinade sometimes, but I bet fish sauce would be a good substitute to add to the flavour. It also works with white fish like halibut.
Wild salmon flavour is so nice on its own I like to poach it sometimes- you could add onion and celery slices, spices etc. to the poaching liquid for extra flavour.