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.
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](/_next/image?url=https%3A%2F%2Fwww.vitalchoice.com%2Fblog%2Fwp-content%2Fuploads%2F2022%2F03%2FSaute-Salmon-Hero.jpg&w=3840&q=75)
How to Sauté Salmon
Ingredients
- 2 Vital Choice wild Alaskan sockeye salmon fillets
- 2 tbsp Vital Choice extra virgin olive oil
- 1 tsp Vital Choice organic salmon marinade
Instructions
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.
Notes
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.
AUTHOR