Sometimes, we just feel like eating a nice big piece of fish for dinner. Wild sockeye salmon is one of our favorite weekday fish, because it is so quick and easy to cook. It takes less then 10 minutes to pan-sear sockeye salmon filets to crispy-skin perfection. Sockeye salmon is firmer than your regular salmon, with deep, orange-red color and rich, full, salmon-y flavor. It is leaner than King Salmon, and less expensive. I think sockeye salmon is best cooked simply — just make sure to not over cook it, as it will dry out. Since David and I try to avoid eating farmed salmon as well as salmon with “added color” (usually goes hand in hand), sockeye salmon has become our favorite salmon variety to cook at home (along with coho salmon, which, when in season, is also delicious). Currently, sockeye salmon found in super markets tend to be “previously frozen” (i.e. not in peak season), but we think they still taste delicious!
Here’s how I pan sear my sockeye salmon filets:
Bring the salmon filets to room temperature. Generously salt and pepper both sides of the salmon filets.
In a non-stick pan, drizzle some olive oil and heat over medium high heat. Place the salmon filets in the pan, skin-side down. Cook for 5 minutes.
Flip the filets, and cook for another 2 minutes. Turn off the heat, but keep the salmon in the pan for another 1 minute. Take the filets out of the pan and onto a plate. Let them rest for a few minutes, then serve with a lemon wedge (optional). The filets will be medium-rare. Happy eating good Omega-3 fatty acids!