Uploaded January 2020 | Updated September 2026, 1 hour ago
Alaska Sockeye Salmon runs FRESH during the summer months. It is also available frozen during the winter. If you do not like capers, use 1 teaspoon lemon juice instead.
INGREDIENTS:
4 Alaska sockeye fillets, skin on
s/p to taste
1 T vegetable oil
1 T capers, rinsed and drained
¾ cup dry white wine, such as sauvignon blanc
3 T COLD butter
*Heat a large skillet over medium-high heat for 1 minute. In the meantime, season the salmon with s/p to taste.
Add the oil and salmon and sear for 2-3 minutes per side. Pull of skin (optional) and sear for 1 more minute.
Remove the salmon to the serving plates. Add the capers to the same skillet over medium heat and crush 1/3 of the capers
With a fork. Add the wine and reduce by 75%. Add the cold butter and whisk until sauce is smooth. Pour sauce over salmon
fillets and serve.
Enjoy! Chef Mike – CHEFS USA, LLC
Alaska Sockeye Salmon runs FRESH during the summer months. It is also available frozen during the winter. If you do not like capers, use 1 teaspoon lemon juice instead.
INGREDIENTS:
4 Alaska sockeye fillets, skin on
s/p to taste
1 T vegetable oil
1 T capers, rinsed and drained
¾ cup dry white wine, such as sauvignon blanc
3 T COLD butter
*Heat a large skillet over medium-high heat for 1 minute. In the meantime, season the salmon with s/p to taste.
Add the oil and salmon and sear for 2-3 minutes per side. Pull of skin (optional) and sear for 1 more minute.
Remove the salmon to the serving plates. Add the capers to the same skillet over medium heat and crush 1/3 of the capers
With a fork. Add the wine and reduce by 75%. Add the cold butter and whisk until sauce is smooth. Pour sauce over salmon
fillets and serve.
Enjoy! Chef Mike – CHEFS USA, LLC
