Alaska Sockeye Salmon with Shoyu Tarragon Sauce
- Preparation Time: 5 minutes
- Cook time: 15 minutes
- Yield: 4 servings
- 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).
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)