“Bronzed, glazed and finished in a white wine butter sauce — Alaska Salmon at its weeknight best.”
This is a recipe built for real life — five minutes of prep, twelve minutes of cooking, and a result that looks and tastes far more considered than the effort required. The bronzing technique creates a deeply caramelised crust that seals in the natural fat of the salmon, while the white wine and butter finish lifts the whole dish. Works equally well from frozen, which makes it one of the most practical salmon preparations you will find.
- 4 (4-6 oz each) Alaska Salmon steaks or fillets, fresh, thawed or frozen
- 1 tbsp Olive, canola, peanut or grapeseed oil
- 2 tbsp Seafood seasoning of your choice
- 1/4 cup Dry white wine or chicken broth
- 1 tbsp Unsalted butter
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01
Prepare the salmon
Rinse any ice glaze from frozen salmon under cold water. Pat completely dry with paper towels on both sides.
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02
Heat the skillet
Heat a heavy non-stick skillet over medium-high heat until hot. Brush both sides of each fillet with oil.
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03
Bronze the first side
Place salmon in the heated skillet. Cook uncovered 3-4 minutes until deeply browned. Shake the pan occasionally to prevent sticking.
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04
Flip and season
Turn salmon over and sprinkle generously with seafood seasoning. Cover the pan tightly and reduce heat to medium. Cook 2 minutes.
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05
Add wine and butter
Add the white wine and butter to the pan. Continue cooking uncovered — 4-6 minutes for frozen salmon, 1-2 minutes for fresh or thawed fish.
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06
Finish and serve
Cook just until fish is opaque throughout and sauce has reduced. Drizzle pan sauce over salmon when serving.
The key to a proper bronze crust is a completely dry fillet and a properly hot pan. Any moisture on the surface will steam the fish instead of searing it. Pat dry twice if needed — it makes all the difference.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
