Alaskan Sockeye Salmon Recipe

Prep the salmon

Pat the sockeye fillets dry with paper towels. Check for and remove any pin bones with tweezers. Score the skin lightly (1/4-inch apart) if the fillets are thick to help them cook evenly.

Make the marinade

In a shallow dish or bowl, whisk together olive oil, soy sauce, lemon juice, honey (or maple), minced garlic, grated ginger, kosher salt, and black pepper until combined.

Marinate

Place the salmon fillets skin-side down in the dish, spoon some marinade over the tops, then cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to penetrate without breaking down the flesh.

Bring to room temperature

About 15 minutes before cooking, remove the salmon from the fridge and let it sit on the counter covered briefly to take the chill off. Reserve the used marinade for finishing (see note).

Preheat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tbs olive oil and swirl to coat.

Sear the salmon

Season the flesh side lightly with a pinch more salt and pepper. Place the fillets in the pan skin-side down. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes (for 1-inch thick fillets) until the skin is crisp and the salmon has cooked about two-thirds of the way through on the sides.

Flip and finish

Carefully flip the fillets and reduce heat to medium. Add 1 tbs unsalted butter to the pan and spoon the melted butter and any reserved marinade over the tops of the salmon as they finish cooking. Cook 1.5–3 minutes more, depending on thickness, until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium, or 135°F (57°C) if you prefer fully cooked.

Rest and garnish

Transfer salmon to a warm plate and let rest for 3–4 minutes. Sprinkle with chopped fresh dill and a pinch of flaky sea salt if using. Serve with lemon wedges alongside for squeezing.