Total Time

20

Serves

3

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Ingredients

  • 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

Instructions

Courtesy of the Alaska Seafood Marketing Institute and photography by Aran Goyoaga.
Directions:

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!”