How To make Red Sockeye Salmon Special
3/4 c Fresh Salmon; Flaked, OR
8 oz Salmon; Canned, Well Drained
1 tb Lemon Juice
1/2 t White Onion; Finely Diced
1 1/2 t Fresh Dill; Chopped, OR
1/2 t Dried Dill; Crushed
1/2 c Mayonnaise
1/4 c Whipping Cream
Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
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The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
--
0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
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How to cook wild sockeye salmon
What you will need:
Cheese grater
Cutting board
Bowl
Plate
Thermometer
Tongs
Flat top grilling pan (kinda like the ones to make eggs and pancakes on)
Ingredients:
Wild Salmon
Olive oil
Onion
Lemon
Salt
Pepper
Greek spice
Instructions:
Open the fish package and rinse the fish.
Rub olive oil on top of fish
Sprinkle salt, pepper and Greek spice.
Dice garlic and sprinkle on.
Slice onion and sprinkle on.
Grate lemon peel for lemon zest. Cut lemon in half. Then cut lemon half in slices.
Squeeze lemon juice of other lemon half.
Pour lemon juice on salmon and sprinkle lemon zest on salmon.
Slice salmon into desired portions.
Heat pan. Add butter all over melted.
Add salmon on pan and cook for 13 mins.
*serve with any side you want. I served it with rice.
Garnish it with lemon slices and some of the cooked salmon drippings.
Enjoy
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SOCKEYE SALMON Bake in 10 minutes - How to BAKE PERFECT SALMON
Baked SOCKEYE SALMON, also called RED or BLUEBACK SALMON...the first WILD SALMON to be harvested commercially in the Pacific Region!! Simple and easy to cook, yet healthy and delicious to eat!! Deronda demonstrates how to bake perfectly cooked SOCKEYE SALMON in 10 minutes!!
BAKED SOCKEYE SALMON
Preheat oven to 450 degrees F.
Line cookie sheet with foil and lightly oil. Set aside
1-1/2 LBS. SOCKEYE SALMON FILLET with skin on
1 tablespoon olive oil
1 fresh lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1. Rinse salmon under fresh cool running tap water. Pat salmon dry with clean paper towels. Place salmon (skin down) on prepare baking sheet.
2. Lightly coat top of salmon with olive oil. Sprinkle with salt & pepper.
3. Bake in preheat oven for 10 minutes. Rule of thumb for baking...10 minutes per 1-inch thickness of thickest part of salmon.
4. Serve baked salmon with fresh wedge of sliced lemon or not!!
TIPS: SALMON maybe severed hot from the oven or chilled after baking. Store in refrigerator, in an airtight container, up to 72 hours.
This SALMON is deliciously served with...
CLASSIC CAESAR SALAD...
PICO DE GALLO...
JOIN ME ON...
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#food #fish #recipe
Grilled Sockeye Salmon | Christine Cushing
I love wild sockeye salmon on the bbq when in season, late spring through summer. I show you how to grill this highly prized Pacific fish to a perfect medium ( still pink in centre) doneness. No soy, no sugar, no honey necessary for this king of salmon! This ensures a juicy and tender interior. I have developed my own trick to maximize flavour and help stop the fish from sticking to your grill. It's also gluten free recipe. You can also use this technique for a richer Atlantic salmon, if you can't find the sockeye in your part of the world.
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