How to Cook Sockeye Salmon on Kosher Salt in a Fry Pan

Sockeye salmon is a delicious wild salmon found in the Pacific Ocean. Sockeyes are also found spawning in various western fresh waterways. Many professional chefs like to use the Sockeye because of its moist, colorful and rich flesh. Kosher salt is used to cook Sockeye rather than iodine enriched salt because of its softer and more mild taste. When paired with salmon, the kosher salt enhances the richness of the salmon.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Filet of Sockeye salmon
• Olive Oil
• Kosher salt
• Spatula

1. Select a fresh Sockeye salmon filet that is not slimy. Let your fish monger help you select a fresh filet.

2. Turn the heat on your stove top to medium high. Pour 1 tbsp. of olive oil into the pan.

3. Add 1 tsp. of kosher salt into the hot oil.

4. Place the salmon filet on top of the salt. Cook on one side for about 3 minutes or until the salmon filet easily releases from the hot pan.

5. Flip the salmon filet with a spatula onto the other side. Cook for another 3 minutes.

Tips & Warnings

• If you know your salmon is very fresh, cook the Sockeye salmon to medium rare to enjoy the full and rich flavor of the filet. Overdone salmon can be dry and flavorless.
• Raw and undercooked fish can cause illness.

Resources

• A site with numerous salmon recipes

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