Start of Salmon Season

Spring and summer offer the perfect opportunity to indulge in fresh salmon as the commercial season is now open!

This year marks Jay Beckman’s 47^th salmon season. He owns and operates the F/V Legacy II; the primary vessel bringing fresh salmon straight from the ocean and into Ecola Seafood Restaurant & Market. As a small family-owned and operated business, we take a lot of pride in the products we serve to our customers. With that said, the start of salmon season is the perfect opportunity to highlight our mission of bringing fresh, sustainable seafood from our boats to your table.

Jay said the most rewarding part of his fishing career is knowing he offers our customers the “best quality chinook salmon in the world…ocean troll-caught.”

To learn more about Jay’s fishing history and Ecola Seafood’s mission, please watch this short video created by Elevation 0M.

https://youtu.be/amem9UfeFDk?si=VnwzerBjTLhuTvrZ

Thanks for watching! Now, are you looking for a delicious way to prepare your fresh salmon? Check out Jay’s favorite way to enjoy his salmon below!

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Salmon Recipe

Ingredients

1 1/2 pound side of salmon skin off or on
1 small bunch of fresh dill divided
1 medium lemon plus additional for serving
2 tablespoons melted unsalted butter or canola oil or olive oil
3 cloves minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.