Sake Poached Pan Seared Salmon
Sake-poached then pan-seared sockeye: gentle infusion of flavor, finished with a crisp seared crust.
- Cook
- 10 min
Poaching infuses salmon with flavor and depth that other methods miss, but you lose the browned crust. This recipe marries the two: a quick sake poach, then a hot sear for the crisp finish.
Method
Directions
-
1
Fill a flat sided pan with ½” of water. Add the lemon slices, peppercorns, salt, sake, butter and thyme. Cover and bring to a simmer.
-
2
Gently place the salmon fillets skin-side down into the pan. Cover, turn down heat, and simmer for 5 minutes.
-
3
Set salmon on a plate and gently pat with paper towels.
-
4
Add oil to a heavy bottomed pan and heat on high till shimmering. Using a fish turner, carefully place the fillets skin-side up into the pan. There may be splattering from the oil, so place a splatter guard on top and sear the salmon for 2 minutes or until the flesh measures 120-130 F.
-
5
Place salmon fillets on plates and season with salt and pepper to taste. Garnish with lemon slices and a sprig of thyme.
-
6
Suggested side dish: cold Israeli couscous salad with lemon, tomato, cucumber, chèvre.
From farm to your kitchen
Shop the ingredients
15% Off
Subscribable
$24.64
$28.99
Wild Chilean Sea Bass (Toothfish)
Subscribable
$34.99
Super Colossal Wild Caught Blue Mexican Shrimp
The cut
What you’re cooking
More recipes
More seafood recipes
Greenhead's Traditional Maine Lobster Roll
Sweet, tender Greenhead Lobster claw and knuckle meat in a buttery split-top roll — Maine in minutes.
Poached Lobster Tails
Greenhead Lobster's Maine tails poach to tender perfection in just minutes — sweet, ocean-fresh flavor with minimal effort.
Steamed Live Lobster
Steam Greenhead's live Maine lobster in salted water for as little as 10 minutes for a tender, ocean-sweet feast.
Technique
Master the method
Cook From Frozen
Most of what we ship can go straight from the freezer to the pan. Here's how, protein by protein.
Read the guide →
How to Cook Frozen Salmon
Rinse off the ice, pat it dry and cook it frozen. We pull salmon portions at 125°F; the USDA recommends 145°F.
Read the guide →
Kanpachi Carpaccio: A Taste of the Islands
A delicate, restaurant-quality Hawaiian Kanpachi carpaccio you can plate in minutes.
Read the guide →