- 4 Orca Bay Keta or Sockeye Salmon fillets (5 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon olive, canola, peanut or grapeseed oil
- 2 green onions, chopped
- 2 Tablespoons sesame seeds
Add all sauce ingredients to blender and puree on high.
Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Shoyu Tarragon Sauce:
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1 teaspoon bottled black bean garlic sauce
1/2 cup shoyu or soy sauce
1/2 cup melted unsalted butter
1 Tablespoon rice wine vinegar or white vinegar
Recipe by Alaska Chef Erik Slater: Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy if you can’t find shoyu). I use this sauce on grilled salmon, but it works great on any Alaskan fish. Excellent with roasted vegetables!”