Chef critique
Maple Sockeye with Blackberry Corn
This is an appealing, well-constructed seasonal recipe with clear formatting, but the salmon requires more salt and a shorter cooking time to prevent it from being underseasoned and overcooked.
Score: 7/10
Suggested fixes
- Increase the kosher salt used for the salmon to 1/2 to 3/4 teaspoon (either mixed into the butter or rubbed directly onto the fish), and update the total salt in the ingredient list to 7/8 or 1 teaspoon.
- Reduce the salmon roasting time in step 6 to 5 to 8 minutes so the lean sockeye doesn't dry out.
Issues
- high / flavor: The salmon is significantly underseasoned. 12 ounces (340g) of salmon needs about 4.25g of salt (1.25% by weight), which translates to approximately 1.5 teaspoons of Diamond Crystal or 3/4 teaspoon of Morton kosher salt. The 1/4 teaspoon provided in the maple-Dijon butter will leave the fish flat.
- medium / timing: Roasting sockeye salmon at 450°F for 9 to 12 minutes will severely overcook it. Sockeye is much thinner and leaner than farmed Atlantic salmon; at that high temperature, it will only need about 5 to 8 minutes to cook through.
Strengths
- Excellent flavor profile matching seasonal Pacific Northwest ingredients.
- Very clear, logical progression of steps that maximizes passive cooking time.
- Great use of bulleted lists for mixing the relish and compound butter without cluttering the prose.
- Ingredient quantities align perfectly between the list and instructions.