This pan-roasted preparation is a classic that can, of course, be used with any variety of salmon. Nelly notes that the only trick is basting the fish with a spoon, while tilting the pan.
- 2 portions sockeye salmon (about 2 pounds)
- 2 tablespoons good olive oil
- 2-3 tablespoons butter
- handful fresh thyme or tarragon leaves (optional)
- chopped parsley (optional)
- lemon wedges (optional)
Pat sockeye dry with paper towel and season on both sides with salt and pepper.
Heat large cast iron skillet over high heat. When the pan is hot, add oil. Place fillets skin-side down in pan (carefully as spattering can happen). Lower heat to medium and let sizzle until fish is caramelized and becomes opaque at edges, about 2 minutes
Carefully turn fillets and add butter and optional herbs to pan. Tilt pan to pool melted butter on one side and use spoon to baste fish with it. Baste repeatedly, until fish is golden all over and cooked through (about 1 minute, depending on thickness).
Serve immediately with optional chopped herbs and lemon wedges.
Know Your Cook
- Michael and Nelly Hand -
Michael and Nelly Hand are a husband and wife team who fish aboard the 31-foot Pelican. They’re passionate about bringing you the best fish they can catch and creating community around the dinner table. In that spirit, the Hands share a selection of recipes for the wild sockeye they caught for our members.