Ingredients
- There are five delicious species of Alaska Salmon: King, Sockeye, Coho, Keta, and Pink. Each salmon species has a unique color and flavor
- profile.
- Alaska Sockeye salmon has a distinctive rich flavor and a deep red flesh color color that stays bright even when cooked. Although it is
- one of the most abundant of the salmon species it is a small fish, averaging just 6 pounds. A whole Sockeye salmon side usually weighs 1.5
- pounds.
- The following cooking techniques have been developed specifically for Alaska Sockeye salmon.
Servings:
Units:
Instructions
- Outdoor Grilling:
- Preheat grill to 375F.
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.
- Make a foil pan by cutting 2 pieces of wide,heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces
- (shiny side down) on a baking sheet; spray generously with cooking spray.
- Place Alaska Sockeye salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow
- pan around the salmon, leaving at least a 1-inch margin around the fish.
- Season salmon with salt and pepperor favorite seasoning. If using a rub, let it rest on the salmon for 10 minutes before cooking.
- Transfer the foil pan to the center of the preheated grill. Close grill cover and cook for 10 to 13 minutes. Do not cover the salmon with
- foil or close the foil over the salmon. Do not flip the salmon.
- Cook just until salmon is lightly translucent in the center it will finish cooking from retained heat.
- Remove salmon to a plate/platter and let it rest a few minutes before serving.
- Indoor Pan-Grilling:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.
- Heat a ridged grill pan over medium-high heat until hot (about 3 minutes).
- Drizzle a large dinner plate lightly with olive oil. Swipe each salmon portion through the oil (both sides) and place salmon in pan, skin
- side up. To reduce sticking: Move each salmon portion in several small circles as you place it in the pan. Do not move it again until it is
- seared/browned.
- Cook for 3 minutes.
- Flip fish, season with salt and pepper or favorite seasoning, and cook 3 minutes more. Cook just until salmon is lightly translucent in
- the center it will finish cooking from retained heat.
- Remove salmon to a plate/platter and let it rest a few minutes before serving.
- Adjust cook time as needed for thickness of fish and cook just until fish is lightly translucent in the center. It will finish cooking from
- retained heat. endend
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