Easy Salmon Prep Pro Tips

This weekend, Friday and Saturday, September 1-2 from 10 a.m. to 5 p.m., the freshest salmon will be on sale and selling fast at our Whole Salmon Sidewalk Sale! We’ll be selling whole wild Coho Salmon sustainably caught by Alaskan fishing families and small co-ops and flown directly to Dayton for ultimate freshness. Take it home whole, or we’ll cut it into steaks or fillets at no extra charge. This is a wonderful opportunity to feed your crew and stock the freezer! Come early as the sale ends once we run out of fish. Read on for our simple salmon prep pro tips.

In my opinion, you can’t go wrong with seasoning the salmon with good sea salt, freshly ground DLM Tellicherry Black Pepper, and a healthy dose of DLM Vera Jane’s Extra-Virgin Olive Oil. The fresh taste of salmon really comes through. If you want a sauce to serve with it, try Robert Rothschild Lemon Dill & Capers Sauce which just happens to be excellent alongside some grilled asparagus, too. Dinner is done!

Another DLM hands-down favorite is to shake on a generous coating of Joe’s Stuff (a highly flavored New Orleans-type of seasoned salt with Cajun spices) and a drizzle of Vera Jane’s Extra-Virgin Olive Oil. Another family favorite is to season this weekend’s Coho Salmon with K.L. Keller’s Lemon Pepper Salt. In reality, it’s a great choice for any fresh fish. Or, slather on some Jack’s Grill Honey Ginger Teriyaki Sauce when the salmon is almost done.

Or, try our latest recipe for a Grilled Salmon Fillet Sandwich, made complete with DLM Guacamole and a crunchy cabbage slaw! Get Recipe.