Recipes seafood

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. 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. 2
    Gently place the salmon fillets skin-side down into the pan. Cover, turn down heat, and simmer for 5 minutes.
  3. 3
    Set salmon on a plate and gently pat with paper towels.
  4. 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. 5
    Place salmon fillets on plates and season with salt and pepper to taste. Garnish with lemon slices and a sprig of thyme.
  6. 6
    Suggested side dish: cold Israeli couscous salad with lemon, tomato, cucumber, chèvre.

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