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Pan-Roasted Sockeye Salmon

September 3, 2010

By Kath Dedon

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The sockeye salmon runs in the Pacific Northwest are the largest they have been in decades! That means prices are very reasonable right now for this delicious fish.

I bought a couple of fresh local sockeye salmon fillets yesterday. The first place I looked for preparation ideas was my Ray’s Boathouse cookbook. Ray’s Boathouse has been a much-loved institution in Seattle for over 70 years. It actually started as a boathouse in 1939–a place to rent small boats and gear to go fishing on Puget Sound. Today it is a nationally recognized restaurant specializing in the finest Northwest seafood. Ray’s Boathouse: Seafood Secrets of the Pacific Northwest is an excellent collection of the restaurant’s recipes.

Since I wanted a very simple preparation, I decided against Ray’s excellent teriyaki salmon….even though it is one of my favorite salmon recipes of all time!

Grilled salmon would have been a great choice, but I was drawn to Ray’s technique for Pan-Roasted Sockeye Salmon. It’s a quick and easy recipe and was perfect for cooking the beautiful fillets. (And if you don’t own a grill, this is a great way to prepare salmon fillets!) Paired with a salad of spinach, small grape tomatoes, and avocado, it was a very satisfying summertime meal.

The recipe recommended using a nonstick ovenproof skillet. I chose to use my well-seasoned cast iron skillet which worked great!

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Pan-Roasted Sockeye Salmon

(Adapted from a recipe in Ray’s Boathouse)

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(print the recipe)

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Serves 2

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2 (6-oz.) fillets of sockeye salmon

Salt

Freshly ground pepper

2 tablespoons olive oil

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1. Preheat the oven to 350˚.

2. Heat a large cast iron (or nonstick) ovenproof skillet over medium-high heat.

3. Salt and pepper the flesh side of the fillets to taste.

4. Add the olive oil to the hot skillet.

5. Put the fillets, flesh-side-down, in the skillet. (Stand aside and do it carefully; the oil will splatter a bit when you put it in.)

6. Cook for 3 minutes.

7. Turn the fillets over; the flesh should have a nice crust.

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8. Put the pan in the preheated oven and cook for 3 – 5 minutes until done. (My fillets took only 3 more minutes.)

9. Serve immediately with the salad or side dish of your choice.

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4 Comments leave one →
  1. September 4, 2010 6:29 pm

    This is my kind of dinner. I love it. Light and delicious.

    • September 6, 2010 6:57 am

      It really “hits the spot” on a warm summer evening, doesn’t it? Thanks for your comment, Lisa!

  2. Food girl permalink
    July 20, 2011 10:17 pm

    Mmmm. Thank you. I also used my cast iron and, based on your instructions, was able to make a perfectly cooked delicious sockeye!!

    • July 21, 2011 5:37 am

      Glad it worked well for you! It really is a great way to cook a salmon fillet.🙂

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