Sockeye salmon is not very different from other pacific salmons. The flesh is more reddish and it contains less fat than its brethren. Most people prefer the sockeye salmon because of its low fat content which also allows the flavor to be more pronounced. And it does contain all the goodness of salmon so you don’t really need to worry about compromising on the nutrients.

There are many ways to cook sockeye salmon. You can pan fry it, sear it, bake it, fry it on a skillet or grill it. You can use a microwave oven, a roaster oven, a charcoal grill, an OTG or just the conventional gas oven in your home. Do not deep fry your salmon. Do not submerge your sockeye salmon in oil and fry it till it is overly cooked. You need to exercise caution while cooking sockeye salmon and don’t get intimidated with the fish.

Brief Guide to Cook Sockeye Salmon

1. Take a skillet, some oil of your choice, have some salt and you need a typical gas oven. Take out the salmon from the freezer, thaw it and soak all the moisture from the flesh using a paper towel. The fish must be absolutely clean but with its skin on. You can get rid of the skin if you want but then you would be doing away with the fat that exists between the skin and the flesh. This fat is what contains all the vitamin E and other essential nutrients. You can always get rid of the skin later on after cooking if you don’t like it. Also, the skin will become crispy and many people love that.

2. Take one teaspoon of oil of your choice for a medium sized fillet. If the fillet is very large then adjust the amount of oil accordingly. Keep the burner on medium high heat and let the oil heat up. Meanwhile, sprinkle the sockeye salmon with some salt. Start the seasoning with the skin as you can sprinkle salt and any other ingredient on the flesh while the skin is getting cooked, fried or seared. You would start with the skin side while cooking.

3. You can use any kind of garnishing you want but salt and pepper or some other basic ingredients work just fine. Sockeye salmon is so flavorsome that you don’t need too many stuff.

4. Once the oil is hot, place the sockeye salmon on its skin and let it cook for a minute and a half for a medium size. Flip it over and cook it for another minute and a half or two. Check if the sockeye salmon is cooked enough and you are ready to serve it with some salad of your choice.