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Bronzed Salmon

plate of bronzed salmon

This Bronzed Salmon recipe called for browning the fish in a hot pan and then cooking it in a sauce. The result was both beautiful and delicious.

Serves 4

  • 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • 2 Tablespoons of your favorite seafood seasoning
  • 1/4 cup white wine or chicken broth
  • 1 Tablespoon butter

Rinse frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.

Recipe courtesy of Sugpiaq Alaskan Seafood Company www.sugpiaq.com



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. A writer and editor for more than 25 years and author of the regional food-travel bestsellers, The The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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