Web1 pound of Wild salmon fillets 2 tablespoons of butter 2 tablespoons of avocado oil salt to taste juice from a lemon For sauce: 1/2 cup of white wine 1/2 …
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Preheat your oven to 375F. Meanwhile, pat sockeye salmon fillet dry with a tea towel or paper towel, then season with salt and pepper and place skin-side down on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first. Drizzle with olive oil, coating both the top and bottom so the fillet doesn’t stick.
Sockeye salmon is very high in omega-3s and is an oilier fish with dark red flesh. It has a stronger flavor and works very well for grilling. For best results, buy fresh wild salmon the same day you are going to cook it.
Perfectly pan-fried sockeye salmon is a textural masterpiece: a tender and flaky fillet crowned with shatteringly crispy, golden skin. It’s a preparation that’s just as perfect on the deck of a fishing vessel as it is for an intimate, special occasion dinner, and it’s part of a meal that every home cook should know how to make.
Ingredients 1 ▢ 1 ½ pound sockeye salmon fillets, skin-on or skin-off 2 ▢ 1 tablespoon extra virgin olive oil 3 ▢ 1 lemon, thinly sliced 4 ▢ 1 teaspoon kosher salt, or to taste 5 ▢ ½ teaspoon black pepper, freshly ground 6 ▢ fresh parsley, or dill (chopped)