Can I sear sockeye salmon in a non-stick pan?

Yes, you can sear sockeye salmon in a non-stick pan. However, using a stainless steel or cast-iron pan can create a better crust on the salmon because these types of pains will retain and distribute heat more effectively. But use what you have!

How do I know when the sockeye salmon is properly cooked?

Sockeye salmon is cooked when the outer flesh turns opaque and flakes when tested with a fork. I prefer a medium to medium well salmon, which is an internal temperature around 125-130℉. For well done salmon, the internal temperature of the thickest part of the fillet should reach 145°F. Because sockeye is much leaner than Atlantic salmon, be especially careful not to overcook the fish, as it will become dry.

What should I serve with seared sockeye salmon?

Seared sockeye salmon pairs well with a variety of side dishes, including Garlic Brown Rice and Quinoa , Basmati Rice with Lemon and Dill, Duchess Potatoes Casserole. Seasoned green beans or a crunchy Mediterranean Tossed Salad are great veggie options with salmon.

What is the difference between regular and sockeye salmon?

The pale peach type of salmon available in most grocery stores year round is Atlantic salmon. It is mild flavored and fatty and a great fit for almost any salmon recipe (including this one!) Sockeye salmon, on the other hand, is mostly wild caught in Alaska. Sockeye salmon are smaller than their Atlantic cousins and boast a bright red color. They have a strong salmon-y flavor and the skin crisps up beautifully when cooked (especially in a cast iron pan!) If you're already a salmon lover, wild-caught sockeye salmon is a great choice.

How to store leftover sockeye salmon?

To store leftover sockeye salmon, allow the fish to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. Reheat the leftovers gently in a pan or oven to maintain their texture and flavor.

Crispy Sockeye Salmon with Honey Lemon Butter Sauce

Ingredients

Scale

4 (5-6 ounce) sockeye salmon fillets

1/4 cup Wondra Fine Flour (or all purpose flour)

1 teaspoon kosher salt

1/2 teaspoon black pepper

Neutral oil (enough to cover bottom of skillet about 1/4 inch)

For the Sauce:

4 tablespoons butter

2 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon honey

1/3 cup sliced almonds, toasted

2 tablespoons fresh parsley, diced

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Instructions

Dry sockeye salmon fillets well with paper towels. Season on both sides with salt and pepper, then dredge lightly in Wondra fine flour. Shake off any excess flour. Set aside and let the salmon come up to room temperature.
Heat a large skillet over medium-high heat. Add enough neutral oil to cover 1/4 inch across the bottom of the skillet. When hot, add salmon fillets. Cook for 3-4 minutes per side, until exterior is golden brown and the internal temperature is just short of your preferred doneness. (Sockeye salmon is generally thinner than Atlantic salmon, so monitor your heat level and your fish to ensure you don't overcook the salmon.) Remove the salmon to a plate and tent with foil. Pour the leftover oil out of the pan, and return the skillet to the stove.
Reduce heat to medium low and add 4 tablespoons of butter, lemon juice, lemon zest and honey. Swirl in the pan until combined and the butter is foaming. Add fresh parsley and toasted almonds. Taste and adjust seasoning.
Add seared salmon fillets back to the pan and baste the top of the fish in the butter sauce. Serve with lemon slices.

Notes

This recipe will work using sockeye salmon, Atlantic salmon, arctic char or even steelhead trout.

Sockeye salmon is thinner and much leaner than Atlantic salmon, so be especially mindful not to overcook. I remove the salmon around 120-125℉ and the carry-over cooking will take it into medium or medium-well territory.

Prep Time: 5
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: American