PAN SEARED WILD ALASKAN SOCKEYE SALMON | RICHARD IN THE KITCHEN

wild alaskan sockeye salmon

🥗Healthier: trout

💰Cheaper: farmed salmon

Trout is a healthier option with similar taste, while farmed salmon is more economical.

Take the salmon out of the fridge and let sit at room temp for at least 15 minutes.

Inspect the flesh for pin bones and remove if found.

In a bowl, add the spices and mix.

Pat the salmon dry on both sides and cut into individual serving sizes.

Brush lemon juice on the flesh side of the fish.

Add the olive oil to a cast iron skillet and heat over medium-high heat.

Once the oil is heated, add the salmon, skin side down, and cook for 4 minutes until 3/4 of the sides have lightened in color.

Season the top side, flip after 4 minutes, and cook for another 3-4 minutes until the whole side has lightened in color.

Remove from heat and place on top of the spinach spring mix salad or collards.

Squeeze a bit of lemon juice onto the salmon/salad.

Garnish with lemon slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens