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Pan Fried Kokanee Recipe

Pan Fried Kokanee Salmon

A pan seared kokanee salmon recipe, making use of a common spice blend, inspired by Gordon Ramsay's salmon recipe.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 Fillets Kokanee Salmon
  • Cooking Spray Olive Oil Cooking Spray tastes best
  • 1 tbsp Traeger Fin and Feather Seasoning This seasoning is amazing on salmon
  • 1 tsp Garlic Salt
  • Fresh Herbs Optional. I like Rosemary or Thyme

Equipment

  • 1 Frying Pan
  • 1 Fish Spatula

Method
 

  1. Fillet your kokanee if you haven't already done so. Then, score the skin with some light cuts, just penetrating the skin. At this point, I also like to take a paper towel and pat the fish dry on both sides.
  2. Spray the fillets with your cooking spray, then season the fillets with the Traeger Fin and Feather seasoning and the garlic salt. Season a little heavier on the thicker parts of the fish, but go lighter on the edges and tail, where the fillet is thinner, especially with the garlic salt.
  3. Preheat your pan on a medium high heat. You want the pan hot enough for the salmon to sizzle and create a sear when you put it in the pan in the next step. Once the pan is preheated, add you olive oil to the pan. Adding the oil to the cold pan can burn the oil.
  4. Lay your salmon into the pan, skin side down. Add your herbs to the pan as well. Cook for 2 minutes.
  5. Gently flip your salmon, then cook for another 2 minutes.
  6. Gently flip your salmon back to skin side down. Reduce heat to low and cover. Cook for another 2-8 minutes, depending on how thick your fillets are.
  7. Remove from heat and serve hot.

Notes

Kokanee salmon is extremely low in mercury. It's got one of the lowest mercury content of any fish there is, making it a good option for pregnant women and children. 
Full nutrition facts for kokanee salmon