Swapping Sockeye for King - Suggested Mods?
I usually make the following recipe with King salmon, and the modifications below for expediency and a wife who does not like overly rare fish. Unfortunately my online grocer is out, and if I want to make it tonight they only have flash frozen wild sockeye. What, if any, further mods should I make?
Base recipe: https://www.epicurious...
My usual modifications:
- sear the skin side for 1-2 min before baking to crisp the skin
- cook at 325 for 18 min (if it were up to me I'd do the original 275, but my wife is not into the rare fish)
- I put on a lot more of each of the marinade ingredients. I don't really keep track of the amount, I just add a thin layer of lemon zest and thyme to the entire top of the fish, and coat the top in olive oil (any excess will run off anyway).
- I use dried thyme as a concession to time (no pun intended). Otherwise the prep time for the recipe becomes twice as long.
As prepared above, everyone who has ever had it has raved; but, how will it come out using the less-fatty Sockeye??