How To make Red Sockeye Salmon Special
3/4 c Fresh Salmon; Flaked, OR
8 oz Salmon; Canned, Well Drained
1 tb Lemon Juice
1/2 t White Onion; Finely Diced
1 1/2 t Fresh Dill; Chopped, OR
1/2 t Dried Dill; Crushed
1/2 c Mayonnaise
1/4 c Whipping Cream
Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
How To make Red Sockeye Salmon Special's Videos
Quick & Easy: Sockeye Salmon Tumi Bowl
Prepare a well-rounded meal with baked salmon fillets served over rice and a homemade miso sauce.
Recipes:
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After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
How to Cook Sockeye Salmon
How to Cook Sockeye Salmon. Part of the series: Lobster, Salmon & Scallops. Cooking sockeye salmon is a little bit harder to cook than regular salmon. Cook sockeye salmon with help from an executive chef in this free video clip.
PAN SEARED WILD ALASKAN SOCKEYE SALMON | RICHARD IN THE KITCHEN
In this video I show you how to pan sear Alaskan sockeye salmon. Cold water fish is known for its high content of Omega 3 fatty acids which are really good for heart health. Salmon comes in at the top of that list. Pan seared in olive oil which adds another element of heart healthy options. Easy and fast recipe that is so good for you.
Shopping List:
Wild caught sockeye salmon
Lemon juice
Lemon wedges
1 1/2 tbsp sweet paprika
1/8 tsp. cayenne
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. course black pepper
1 tbs. olive oil
Spinach spring mix salad or collard greens
Directions:
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. A pair of tweezers works best.
In a bowl, add the spices and mix.
Pat the salmon dry on both sides and cut into individuals 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. The sides will be a whitish light pink color.
Remove from heat and place on top of the spinach spring mix salad or collards. NOTE: if you're not a fan of the skin, carefully remove it before placing on the salad mix. Be careful though as the salmon might break apart.
Squeeze a bit of lemon juice onto the salmon/salad.
Garnish with lemon slices and serve.
Enjoy!
Fish Tips:
Choose wild caught fresh salmon, never frozen. Farmed raised salmon has additives and antibiotics which are bad for you.
Salmon is high is nutrients, protein and Omega 3 fatty acids, which are good for the heart.
Let salmon sit out of the fridge for 15 minutes before cooking it.
Be sure to inspect the flesh for pin bones.
Pat the fish dry before adding to the pan. You want it to sear, not steam from the moisture.
Cook the salmon with the skin on. It helps to hold it together while cooking.
Make sure your pan is HOT!!!!!
Cook salmon over medium high heat. 4 minutes per side is usually good for perfectly cooked salmon. 145 degrees internal is your target temp. If you don't have a thermometer, watch the fish side lighten as it cooks. When 3/4 of the sides of the fish lighten in color it's time to flip and cook 3-4 more minutes when the entire side of the fish has lightened. Do not over cook it.
When cooking salmon, leave it alone once in the pan ,except for flipping it once only. Let it do its thing. There will be less chance of sticking and will be perfectly cooked throughout.
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Thanks for watching
The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
--
0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
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BAKED SALMON | easy, no-fail recipe with lemon garlic butter
This moist, flavorful, and flakey baked salmon is what dinner recipes are all about! It’s seriously the easiest recipe to make – all you need are a few salmon fillets, plus a quick lemon garlic butter sauce, and herbs. Then, let the oven work it’s magic!
This is hands-down the salmon recipe that I make most often in my house. It’s honestly foolproof, it takes less than 20 minutes to make, and it gives you the most succulent, and mouth-watering salmon. In other words, it’s just an easy, healthy dinner recipe that the whole family will love. It's also gluten-free, low-carb, and keto friendly. So if you're wondering how to bake salmon...let me show you!
???? Printable Baked Salmon Recipe:
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► TIMESTAMPS:
00:00 Intro
00:24 Bring the salmon to room temperature
01:52 Place the salmon in a baking dish
02:15 Melt the butter and mix with lemon juice
02:48 Brush the lemon butter on the salmon filets
03:18 Mince and add the garlic, and season with salt and pepper
04:09 Bake the salmon
04:24 Chop the herbs and top on the salmon
05:51 Serve the baked salmon with sides
06:36 Taste test
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