Wild Sockeye Salmon – never given any additives or antibiotics! They come from the pristine, cold waters of the Pacific where wild salmon are abundant. The fisheries are carefully managed for sustainability and return tens of millions of salmon to these waters each year. These salmon are sought after for their delicious flavor, high oil content and vibrant red orange coloured flesh.
Contrary to what some may believe, farming salmon in industrial facilities and feeding them manufactured feed does not ensure the quality of the fish you purchase. Alaskan fisheries are carefully managed for sustainability and return millions of salmon to these waters each year. These salmon are sought after for their delicious flavor, high oil content and vibrant red orange coloured flesh.
On the other hand, farmed salmon tends to be low in vitamins and minerals. Since 1980, the amount of vitamins and minerals in purchased farmed salmon has decreased. A 2008 study found that the B12 level in wild caught salmon was over three times that of farmed salmon.
The best way to experience the difference is to try Alaskan Pan seared salmon fillets.
How To Make Perfectly Pan Seared Salmon Fillets
The skin is really the star of the show when it comes to selecting this method of cooking. With other cooking techniques fish skin often turns out mushy and unappetizing. But when it’s pan seared, it turns out thin and slightly crunchy in a mouthwatering way that’s almost comparable to bacon.There’s three important steps to take note of in order to have the skin cooked to delicious perfection. One is to make certain that the fillets are not cold when you cook them. Also make sure to pat the fillets dry of any moisture, and that the skillet is adequately hot before cooking.
Servings: 2
- 2 Fillets Wild Salmon
- 1 Tbsp Avocado oil
- Sea salt to taste
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Thaw the salmon. Take it out of the freezer and refrigerate the night before, and then prior to cooking let it sit at room temperature for fifteen minutes. Meat that is closer to room temperature will always cook more evenly, so it’s important not to skip this step.
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Use a clean towel to pat the fish dry on all sides. This will keep the fish from sticking to the bottom of the pan while cooking.
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Heat a frypan over medium-high heat. Leave it to heat up for a few minutes
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You’ll know when the pan is hot enough when you can flick a couple drops of water into it and they instantly evaporate. Temperature is very important so be sure that this test is successful before moving on to add anything else to the pan.
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Add the tablespoon of avocado oil to the hot pan. Let it heat up until the surface of the oil shimmers. Don’t let it heat up to the point of smoking, however.
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Season the salmon fillets generously with sea salt on all sides. Complete this step just before adding them to the frypan to cook.
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Put the salmon fillets into the hot pan. Make sure to place them skin side down. Ensure that the fillets are not touching each other and have plenty of room in the pan.
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Because the skin offers a protective layer, most of the cooking will be done while this side is down in the skillet. Don’t move or touch the salmon while it’s cooking – simply leave it alone. You’ll be able to tell that it’s cooking as the color begins to lighten, starting towards the bottom of the fillet closest to the skin and gradually moving up to the top of the flesh. When it’s cooked about ¾ of the way up, the skin side down cooking is complete. This should take somewhere between 6-9 minutes depending on the thickness of your fillets.
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Flip the fillets over and allow to cook on the other side for 1-2 minutes more, depending on the thickness of the fillets. Be careful of any oil splatter when flipping the fish.
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Remove the fillets from the pan and set aside on a plate lined with paper towels to absorb any excess oil from cooking. Allow to rest for approximately 3 minutes, then serve immediately.
