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How to Sauté Salmon

Recipe by Becky Selengut
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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. Inspired by Good Fish by Becky Selengut.
Yield: Serves 2
Total Time: 13 min
Prep: 5 min
Cook: 8 min
Additional:
Ingredients
2 Vital Choice wild Alaskan sockeye salmon fillets
2 tablespoons Vital Choice extra virgin olive oil
1 teaspoon Vital Choice organic salmon marinade
Preparation
1.  Preheat skillet to medium-high heat.
2.  Add the marinade and oil to a dish or re-sealable storage bag and blend together. Coat fish with marinade mixture.
3.  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.
About Becky Selengut

Becky Selengut is a chef, author (Washington Local and Seasonal
Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She
worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out on her own to start Cornucopia, her private chef and education business.

Learn more at beckyselengut.com.
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