Chock full of both healthy fats and flavor, the true secret to enjoying salmon not in the recipe. But knowing how to cook this delicate, delicious fish.
Here's how to cook salmon several ways, and the makings for a quick and easy silky cream sauce.
- 4 salmon fillets, room temperature
- sea or kosher flake salt
- ground white pepper, optional
- lemons, sliced into wedges for squeezing
- avocado or olive oil
Asian Honey Glaze
- ¼ cup honey, raw recommended
- ¼ cup tamari, soy sauce or coconut aminos
- few tablespoons minced garlic, optional
Simple Lemon Vinaigrette (all ingredients whisked together)
- ¼ cup lemon juice, from about two large lemons
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons fresh chopped herbs, such as parsley, thyme or tarragon
- pinch of salt
- few splashes of fish/vegetable stock, white wine, clam juice or water for deglazing pan
- 1-2 cups of heavy cream
- fresh chopped herbs like parsley or tarragon
- about a tablespoon of dijon mustard
- kosher salt and ground white pepper
Lemon + Herb or Baked/Glazed Salmon
- Line a large baking pan with parchment paper or grease well (I advise against foil).
- Preheat oven to 350° F.
- Place salmon fillets a few inches apart on pan, skin side down.
- Season generously with sea salt, and little white pepper.
- For Lemon + Herb Salmon: Scatter several lemon slices and sprigs of fresh herbs around and on top the salmon.
- For Glazed Salmon: Whisk together soy/tamari sauce or coconut aminos and honey until smooth. Baste salmon before baking, and a couple times during cooking.
- Bake the fillets until they turn opaque, and just about reach 145° F inside the middle of the largest fillet, about 10-12 minutes.
- For Lemon + Herb Salmon, drizzle with lemon vinaigrette.
- Heat your grill to a medium-high heat. For charcoal, flames subsided, coals glowing strongly.
- Clean and oil the grates well with a high-heat oil like avocado.
- Oil and season the salmon with salt and ground white pepper.
- Place sockeye fillets skin side down on the hot grill, and don't move them! (It is okay to flip the fillets once if you like a charred flesh, but leave it at that.)
- Grill salmon until the flesh begins to flake, which won't be much more than ten minutes on a hot grill, if that.
- Serve with a squeeze of lemon, lemon vinaigrette (lemon juice + olive oil + chopped herbs) or dijonnaise.
Pan-Roasted Salmon + Herb Cream Sauce
- Coat fillets in a very thin coating of any flour (tapioca or cornstarch for gluten free), or Wondra.
- Season generously with sea salt and ground white pepper.
- Preheat a very thin layer of avocado oil in a large sauté pan over medium to medium-high heat.
- Cook fillets flesh-side down first for just a minute or two, until a light brown crust develops.
- Carefully flip, and finish cooking with the skin-side down. Pressing gently to crisp the skin.
- Cook until the flesh just turns opaque and begins to flake, or reaches 143° F in the thickest part of the fillet.
- Remove fillets from pan and cover with foil to keep warm.
- Pour water, stock or wine into the pan over medium-high heat, and scrape up any bits on the bottom with a wooden spoon. Simmer to reduce liquid to about a few tablespoons.
- Pour in heavy cream, and lower the heat to simmer gently so it thickens slightly.
- Whisk or stir in dijon mustard and fresh herbs.
- Pour cream sauce over salmon fillets, and finish with a squeeze of lemon.
Keywords: sockeye salmon, how to cook salmon, cream sauce, dijonnaise, NOBU marinade, baked salmon, grilled salmon, pan-roasted salmon, quick and easy salmon, glazed salmon recipe