Alaska Sockeye Salmon with Shoyu Tarragon Sauce

Sockeye salmon fillets drizzled with Shoyu tarragon sauce and sprinkled with sliced green onions & sesame seeds

  • Preparation Time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings

Ingredients:

  • 4 Sockeye Salmon Fillets (5 to 6 oz each)
  • 1 Tbsp Olive, Canola, or Grapeseed Oil
  • 2 Green Onions, chopped
  • 2 Tbsp Sesame Seeds

Shoyu Tarragon Sauce:

  • 2 Garlic Cloves
  • 1/3 cup fresh Tarragon Leaves
  • 1 tsp bottled Black Bean Garlic Sauce
  • 1/2 cup Shoyu or Soy Sauce
  • 1/2 cup melted Unsalted Butter
  • 1 Tbsp Rice Wine Vinegar or White Vinegar
  • 1 Tbsp Honey

Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy sauce if you can’t find shoyu).

Directions:

Add all sauce ingredients to blender and puree on high.

Rinse thawed Sockeye 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 3 to 4 minutes, basting occasionally. Cook just until fish is opaque throughout. To serve, baste with additional sauce. Garnish with green onions and sesame seeds.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)