Sockeye Salmon Recipes

Species Name: Sockeye Salmon (Oncorhynchus nerka), also called Red, or Blueback Salmon.

Geography: North-central California to Bering Sea, south to Hokkaido, Japan.

Seasonality: Fresh, May to September.

Appearance/Flavor: Richly-flavored red-orange or deep red meat. Firm texture and high fat content.

Buying/Handling/Storing: Skin should be bright, moist and resilient. Storage – commercially frozen, 7-9 months; thawed, never frozen or previously frozen and home refrigerated, 36 hours. Not advisable to purchase fresh for home freezing.

Cooking Methods: Baking, broiling, poaching, sauteeing or grilling. High moisture content works well with marinades or rubs before grilling.

Harvesting Method: Gill nets, seines, troll.

Source: AboutSeafood.com

Baked Salmon Fillets Dijon

Ingredients:

1 (12 oz.) package
   Beacon Light^® Salmon
3 tbsp. prepared Dijon-style
   mustard

Makes 2 servings

salt and pepper to taste
1/4 cup Italian-style dry
   bread crumbs
1/4 cup butter, melted

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil. Place salmon skin side down on foil. Spread a thin layer of mustard on top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake for 15 minutes, or until salmon flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Grilled Lemon-Dill Salmon

Ingredients:

1 (12 oz.) package
   Beacon Light^® Salmon
6 oz. mayonnaise

Makes 2 servings

3/4 tbsp. lemon juice
Pinch of salt
Pinch of pepper
1-1/2 tbsp. chopped fresh dill

Directions:

Thaw seafood per instructions. Blend mayonnaise, lemon juice, salt and pepper. Brush fillets with mixture and grill, skin side up, on medium hot grill for approximately 7 minutes. Turn to skin side and cook approximately 10 more minutes.

Download a printable copy (Acrobat PDF - 182k)

Savory Grilled Salmon

Ingredients:

1 (12 oz.) package
   Beacon Light^® Salmon*
Vegetable cooking spray

Makes 2 servings

Sauce:
1/3 cup fat-free mayonnaise
2 tablespoons bottled, sun
   dried tomato vinaigrette
   salad dressing
1 1/2 tablespoons finely
   chopped fresh basil
1 tablespoon lemon juice

Directions:

Thaw seafood per instructions.

Combine the four sauce ingredients in a bowl. Set aside 2 T. of mixture for garnish. Brush both sides of fish with remaining sauce.

Coat grill with vegetable cooking spray. Preheat grill and cook on medium-high heat for 6-8 minutes. Turn and cook for an additional 5 minutes until fish flakes easily.

Top each serving with 1 T. mayonnaise mixture.

*Also great with Swordfish, Halibut, Mahi Mahi or Tuna

Download a printable copy (Acrobat PDF - 89k)

Poached Salmon

Ingredients:

1 (12 oz.) package
   Beacon Light^® Salmon

Makes 2 servings

Poaching Liquid:
1 medium onion, sliced
juice from 1/2 lemon
1 bay leaf
1 tsp. salt
1 cup of dry white wine for
   every 2 cups of water

Directions:

Thaw seafood per instructions. Cover and simmer poaching liquid ingredients for 20 minutes. Rince your fillets with cold water and pat dry. Bring poaching liquid to a boil in poaching pan (or a pan just deep enough to immerse the fish). Lower fish into simmering liquid. There should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Begin timing from the moment simmering resumes after fish has been added. Cook until fish flakes easily when prodded in the thickest portion with a fork, usually 15-20 minutes. When done, lift fish from liquid being especially careful since fish may break easily after cooking.

Download a printable copy (Acrobat PDF - 182k)

Salmon with Ginger Salsa

Ingredients:

1 (12 oz.) package
   Beacon Light^® Salmon*
Juice of 1 lemon
Vegetable cooking spray

Makes 2 servings

Salsa:
1 peach or mango, diced
1/2 large tomato, diced
   (omit juice)
2 scallions, chopped
1 tablespoon cilantro, chopped
1 teaspoon fresh ginger root,
   finely minced (or 1/2
   teaspoon ground ginger
1 tablespoon balsamic vinegar

Directions:

Thaw seafood per instructions.

Combine the six salsa ingredients in a bowl.

Coat grill with vegetable cooking spray. Sprinkle lemon juice over salmon. Preheat grill and cook salmon on medium-high heat for 5 minutes. Turn and cook for an additional 5 minutes until fish flakes easily.

Remove salmon from grill and top each serving with salsa.

*Terrific with Sockeye salmon, too

Download a printable copy (Acrobat PDF - 89k)