Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked.
One common technique for telling if fish is done is testing for firmness. Sockeye is a naturally firm-fleshed fish, though, so it’s a little harder to tell when it’s done. I wait until I start to see the edges just starting to flake. Then I peek between flakes in the thickest part of a fillet and look at the center. When done, the flesh will be opaque. When overdone it will be dry and flake too easily.
- 4 Tbsp butter (Breckinridge Farm, Everson)
- 2 8-oz. sockeye salmon fillets (Lummi Island Wild, Lummi Island)
- Melt the butter in a heavy skillet over medium high heat until the pan is very hot but before the butter begins to brown. You'll want the salmon to sizzle when you put it in the pan.
- Place the salmon fillets into the hot pan, skin side down. Cook until skin is well browned and crispy and the fish is half done, about 5-8 minutes. Move the fillets occasionally to prevent the skin from sticking to the pan.
- Turn the fillets over and cook another 5-8 minutes until the salmon is done. It should just barely be starting to flake on the edges.
Reefnet sockeye salmon makes a festive holiday meal or extra special dinner for visiting family and friends. Serve it with a green salad with Herbed Yogurt Dressing or a bitter green such as chard, kale, or spinach.
Acme Farms + Kitchen, order online.
Community Food Co-op, 1220 N. Forest St. or 315 Westerly Road, Bellingham