A quick and easy way to cook sockeye salmon in a cast iron pan with a mix of smoky spices. For a tasty dinner, this recipe for wild Alaskan salmon is simple to make and goes well with many different types of sides.
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You all know how much we love salmon at my house. We eat it at least once a week. Salmon is my 13 year olds favorite food and this is her recipe. My girls are getting to the age where they want to cook more and more, which I love. I told my daughter anytime she wants to cook salmon I am all for it. Especially when it is Copper River wild Sockeye salmon. There is no better salmon than wild Alaskan salmon. They sent me two beautiful fillets from a fish that was caught the day before it got to my house. Couldn’t be more fresh!
My daughter made up a spice blend and pan seared the salmon one night for dinner. Served with Israeli couscous with herbs and some kind of vegetable. I made the sides; I don’t remember what we had the first time she made it. This time a simple arugula salad.
Just look at that gorgeous wild Copper River Sockeye salmon!! Its just stunning and so delicious. Wild Alaskan salmon is the best salmon.
Sockeye salmon, with its bright orange-red color rich flavor, and healthy omega-3 fatty acids is one of the most popular and nutritious salmon varieties. Though deliciously grilled or baked, sockeye salmon also shines when pan-seared on the stovetop. With just a few basic steps and ingredients, you can cook restaurant-quality salmon at home.
In this article, we’ll provide a foolproof method for cooking sockeye salmon fillets on the stove along with helpful tips, serving suggestions, and answers to frequently asked questions. Let’s dive in!
Benefits of Stovetop Cooking
There are several advantages to cooking sockeye salmon on the stovetop rather than oven roasting or grilling:
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Quick cooking time – fillets cook fast in a hot skillet, ready in under 10 minutes.
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Easy temperature control – on the stove, it’s simple to adjust the heat as needed for perfectly cooked salmon
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Crispy salmon skin – the direct pan contact results in deliciously crispy, crackly skin.
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Moist interior – the fish cooks rapidly so the inside stays tender and moist.
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Adds flavor – searing in a hot pan enhances flavor development.
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Less mess – unlike grilling, there’s minimal smoke or spatter.
Clearly, the stovetop allows you to turn out great salmon with relative ease. Next up, the step-by-step method.
How to Cook Sockeye Salmon on the Stove
Follow these simple steps for flawlessly pan-seared salmon every time.
Ingredients
- Sockeye salmon fillets, skin-on – about 6 oz. portions
- High heat cooking oil – avocado, grapeseed, vegetable, etc.
- Salt and pepper
- Lemon wedges, for serving
Instructions
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Pat salmon dry: Remove fillets from packaging and pat the skin and flesh sides completely dry with paper towels. Drying helps ensure a good sear.
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Season the salmon: Sprinkle a lot of salt and pepper on both sides of the fillets. I also like to add a bit of garlic powder or lemon pepper.
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Heat the pan: Place a skillet over medium-high heat. Add just enough oil to lightly coat the bottom of the pan.
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Flip the fillets over so the skin side is facing down. When the oil is hot and shimmering, carefully place them in skin side down. Press down gently with a spatula to ensure even contact.
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Cook undisturbed: Let the fillets sear untouched for 3-4 minutes until the skin is crispy and golden brown. Resist flipping too soon.
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Flip and finish cooking: Carefully flip the fillets and cook for 2-3 more minutes until just opaque in the center. Remove right away when done.
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Serve and enjoy: Plate the salmon fillets skin-side up. Squeeze fresh lemon juice over the top and serve immediately.
And that’s all it takes! In less than 10 minutes, you can enjoy delicious, pan-seared salmon.
Tips for Success
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Use a nonstick or well-seasoned cast iron skillet for the best sear and easiest release.
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Make sure the pan is very hot before adding the oil and salmon. This will help the fillets brown instead of steam.
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Blot away all moisture so the skin gets ultra crispy.
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Don’t move the fillets once they’re in the pan for that initial sear.
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Use a thin spatula to carefully flip the delicate fish.
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Watch closely near the end of cooking and remove the salmon just before it’s fully opaque.
Follow these simple stovetop salmon tips and tricks and you’ll have delicious results every time.
Serving Suggestions
Sockeye salmon cooked on the stove pairs well with a variety of flavors. Consider serving your pan-seared fillets with:
- Fresh green salad or roasted veggies
- Grains like rice, quinoa, or couscous
- Herb salad with citrus vinaigrette
- Sautéed spinach with garlic and red pepper flakes
- Roasted sweet potatoes
- Lemony asparagus
- Israeli couscous salad
- Dill-caper sautéed green beans
For an easy weeknight meal, sockeye salmon works nicely with packaged or frozen sides too. The pan-seared fish can be a quick and filling main over pasta, mashed potatoes, or with steam-in-bag veggies or rice.
Get creative with your salmon accompaniments! The rich fish pairs well with both fresh and prepared items.
Handling and Storing Leftovers
Like most seafood, sockeye salmon is best when fresh. However, properly stored leftovers can last for 2-3 days in the refrigerator.
Here are some tips for storing and using up extra cooked salmon:
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Allow salmon to cool completely before refrigerating in a sealed container.
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Add leftover fillets to salads, rice bowls or pasta dishes. Flake into smaller pieces if needed.
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Toss with mayo, diced veg and lemon juice for an easy salmon salad.
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Layer onto crackers or toast for quick salmon apps.
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Mash with avocado, lemon and seasonings for salmon spread.
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Mix into egg scrambles, frittatas or omelets.
With a bit of creativity, you can repurpose leftover sockeye salmon into several fast and delicious dishes throughout the week.
Frequently Asked Questions
Still have questions about stovetop salmon preparation? Here are some common FAQs.
What is the best oil to pan sear salmon?
I recommend avocado, grapeseed, vegetable, or light olive oil which all have high smoke points. Butter can burn easily.
Is wild or farmed salmon better for pan searing?
Wild salmon like sockeye work wonderfully. Farmed salmon tends to release more moisture which can inhibit browning.
How long does it take to cook 1-inch thick salmon on the stove?
Figure around 5 minutes skin-side down then 3-4 more minutes flipped. Thicker cuts take longer than thin fillets.
Can you sear salmon without skin?
Yes, but the skin helps protect the delicate flesh. Remove skin after cooking if desired.
Is it okay to cook salmon from frozen?
Thaw fillets in the refrigerator overnight before searing for best texture and even cooking.
What temperature should I cook salmon to?
For medium doneness, remove the salmon at 125°F internal temperature. It will coast up to 135°F as it rests.
What did I do wrong if my salmon stuck to the pan?
Make sure the skillet and oil are hot before adding fish. Dab fillets extremely dry so the skin crisps up.
The Takeaway
Pan-searing sockeye salmon on the stovetop is easy, fast, and results in beautifully bronzed fillets with crispy skin and moist, tender flesh. Follow the step-by-step instructions and proper technique for restaurant-quality salmon any night of the week. Sear up a batch to enjoy right away or save leftovers to add to salads, pastas, and more. Sockeye salmon truly shines with the simple yet flavorful preparation of stovetop pan-searing.
Preparing the salmon for cooking:
- Rinse the fillet and pat dry with paper towel. Using thin tweezers remove any pin bones you might fine.
- Cut the fillet into pieces that are all about the same size, about 5 to 6 ounces (140 to 170 grams). Before you sear the salmon, it should be at room temperature.
- Use a little olive oil to brush on the spices—enough to make them stick.
- Season with spice mix – can go quite liberal here.
- A squeeze of lemon juice.
Ready to cook. As soon as the salmon is seasoned, put it in the pan to cook. The salt will make it lose water, which will dry it out.
Finish cooking the salmon:
To get the skin nice and crispy, finish cooking the salmon with the skin side down. The rest of the salmon should be cooked through. When cooking salmon at a high heat, cooking it skin side down keeps it from getting too done. This is also why you grill salmon skin side down for most of the cooking process. It also gives the skin a nice crispy texture.
You want the middle of the salmon to just be set. If you start to see any of the white albumin oozing out – the salmon is overcooking.
Transfer to plates and serve immediately. This is really easy salmon recipe that anyone can make.
