We eat so much salmon around here that I oftentimes forget to blog about it. It’s like cereal–a staple of our regular diet. This year’s supply of sockeye came entirely from our own dipnetting efforts. Ryan fished while I read books/attempted to not freeze in our “lovely” July weather that averaged 48 degrees.
Well, this seared salmon is blog-worthy. Fresh sockeye salmon marinated in soy, teriyaki, brown sugar, chives, and ginger then seared in a really hot pan for just a few minutes. We paired the salmon with basil infused jasmine rice and sauteed broccoli in soy. Aside from probably too much sodium from the soy (we used low-sodium, though!), this meal is perfectly healthy and absolutely delicious.
The best way to serve fresh Alaskan salmon highlights the deep and rich flavors of this fish, and with this recipe, we certainly managed that!
Soy Seared Salmon:
Sorry friends, I didn’t measure…
- about 1 pound of fresh Alaskan sockeye salmon (again, absolutely NEVER use farm-raised or Atlantic salmon)
- a number of glugs of low sodium soy sauce (I would guess between 1/4 and half a cup)
- a number of glugs of teriyaki sauce (probably about an 1/8 of a cup)
- 1 tablespoon of packed brown sugar
- ground ginger (probably between 1/4 and 1/2 teaspoon)
- dried chives (probably about a tablespoon)
- a few glugs of olive oil
- In a medium bowl, add the salmon and all of the other ingredients.
- Let marinade for at least 30 minutes, preferably longer.
- In a stainless steel pan (not non-stick), heat olive oil over medium-high heat (mine was between a 7 and 8 on the dial).
- When the oil starts to ripple, add the salmon. (If you fish still has skin, put the skin side up when you first add it to the pan.)
- Cook for 3 or 4 minutes until the salmon releases from the pan on its own.
- Flip the salmon and cook for another 4 to 5 minutes (on the skin side now if your fish still has skin).
- Serve with rice and veggies.
- Appreciate the deliciousness of fresh salmon!