Cooking time varies by species — sockeye cooks the quickest, and king cooks the slowest, due to their differing fat contents: less in sockeye, much more in king. Skin-on salmon portions will cook a bit more slowly than skinless salmon.
How to Sauté Salmon
- 2 Vital Choice wild Alaskan sockeye salmon fillets
- 2 tbsp Vital Choice extra virgin olive oil
- 1 tsp Vital Choice organic salmon marinade
- Preheat skillet to medium-high heat.
- Add the marinade and oil to a dish or re-sealable storage bag and blend together. Coat fish with marinade mixture.
- Sauté until opaque throughout, which will take 6 to 8 minutes per inch of thickness. Remove from heat and let rest 2 to 3 minutes before serving.