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Alaska Salmon with Shoyu Tarragon Sauce

Alaska Salmon with Shoyu Tarragon Sauce
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Alaska Salmon with Shoyu Tarragon Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Add all sauce ingredients to blender and puree on high.
  2. Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
  3. heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until
  4. browned. Shake pan occasionally to keep fish from sticking.
  5. Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or
  6. 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
  7. To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Recipe Notes

Recipe by Alaska Chef Erik Slater. Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce

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