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Brown Butter & Soy Baked Salmon

Fillet of sockeye salmon with brown butter and soy
When it comes to cooking wild sockeye salmon, “less is more” is often a go-to mantra, but there are wonderful options in addition to salt, pepper and a squeeze of lemon. Sockeye salmon can stand up to bolder flavors and sauces that have bite and sass. In this recipe, browned butter helps to balance out the strong flavors of ginger and garlic. Roasting at high temperature gives the butter a dark, nutty, sizzling flavor. Any extra pan drippings are delicious with steamed rice and vegetables or soaked up with good bread.