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Click HereSockeye will cook faster than silver or king. The instructions assume skin-on portions, so if you use skinless portions, reduce the cooking time, and brush oil on both sides of the fish. To avoid over-cooking, wild salmon should still be slightly pink in the very center when removed from the heat, as it will continue "self-cooking" for a few minutes. Adapted from "Good Fish" by Chef Becky Selengut.