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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PAN SEARED WILD ALASKAN SOCKEYE SALMON | RICHARD IN THE KITCHEN
In this video I show you how to pan sear Alaskan sockeye salmon. Cold water fish is known for its high content of Omega 3 fatty acids which are really good for heart health. Salmon comes in at the top of that list. Pan seared in olive oil which adds another element of heart healthy options. Easy and fast recipe that is so good for you.
Shopping List:
Wild caught sockeye salmon
Lemon juice
Lemon wedges
1 1/2 tbsp sweet paprika
1/8 tsp. cayenne
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. course black pepper
1 tbs. olive oil
Spinach spring mix salad or collard greens
Directions:
Take the salmon out of the fridge and let sit at room temp for at least 15 minutes. Inspect the flesh for pin bones and remove if found. A pair of tweezers works best.
In a bowl, add the spices and mix.
Pat the salmon dry on both sides and cut into individuals serving sizes.
Brush lemon juice on the flesh side of the fish.
Add the olive oil to a cast iron skillet and heat over medium high heat.
Once the oil is heated, add the salmon, skin side down and cook for 4 minutes until 3/4 of the sides have lightened in color. Season the top side, flip after 4 minutes and cook for another 3-4 minutes until the whole side has lightened in color. The sides will be a whitish light pink color.
Remove from heat and place on top of the spinach spring mix salad or collards. NOTE: if you're not a fan of the skin, carefully remove it before placing on the salad mix. Be careful though as the salmon might break apart.
Squeeze a bit of lemon juice onto the salmon/salad.
Garnish with lemon slices and serve.
Enjoy!
Fish Tips:
Choose wild caught fresh salmon, never frozen. Farmed raised salmon has additives and antibiotics which are bad for you.
Salmon is high is nutrients, protein and Omega 3 fatty acids, which are good for the heart.
Let salmon sit out of the fridge for 15 minutes before cooking it.
Be sure to inspect the flesh for pin bones.
Pat the fish dry before adding to the pan. You want it to sear, not steam from the moisture.
Cook the salmon with the skin on. It helps to hold it together while cooking.
Make sure your pan is HOT!!!!!
Cook salmon over medium high heat. 4 minutes per side is usually good for perfectly cooked salmon. 145 degrees internal is your target temp. If you don't have a thermometer, watch the fish side lighten as it cooks. When 3/4 of the sides of the fish lighten in color it's time to flip and cook 3-4 more minutes when the entire side of the fish has lightened. Do not over cook it.
When cooking salmon, leave it alone once in the pan ,except for flipping it once only. Let it do its thing. There will be less chance of sticking and will be perfectly cooked throughout.
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From the Pristine waters of Bristol Bay, Alaska, straight to your doorstep.
Great Alaska Seafood Wild Alaskan Sockeye Salmon Recipe #recipes #salmonrecipes #salmon #cooking
In this Video, You will learn how to Broil Wild Alaskan Sockeye Salmon.
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The Great-Alaska-Seafood.com family has been preparing this recipe for many years and we are extremely proud to share it with you.
Copper River Sockeye is widely considered the finest and most flavorful of all Salmon.
This recipe for a whole Sockeye Salmon fillet is as easy as it gets. It’s also great for Silver and King Salmon.
Ingredients:
1 Whole Copper River Sockeye Salmon Fillet
Olive Oil
Great Alaska Seafood Smoked Salmon Rub
Sea Salt
Dill
Cumin
Rub Salmon Fillet with Olive Oil.
Generously Rub Smoked Salmon Rub.
Rub with Sea Salt.
Rub with Dill.
Rub lightly with Cumin.
Preheat Broiler to High.
FOR SOCKEYE and SILVER SALMON
Broil 6-8 MIN.
CHECK at 6 MIN.
FOR KING SALMON
Broil 8-10 MIN.
CHECK at 8 MIN.
Salmon will continue cooking when removed from broiler.
Find a great selection of Wild-Caught Alaskan Salmon here:
The Great Alaska Seafood Smoked Salmon Rub is here:
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