Sockeye Salmon Two Ways

The great thing about wild Alaska sockeye salmon is not only is it delicious, but it is also full of natural minerals and vitamins that are good for you. High in protein, antioxidants and omega-3 fatty acids, it contains no detectable mercury. Salmon are different from most fish, which either live in fresh or salt water. This is not the case for salmon. During the course of their life they will live in both salt and fresh water. Make sure you always buy the wild salmon – don’t even get me started about the farm raised stuff.

“The Interior Department is in charge of salmon while they’re in fresh water, but the Commerce Department handles them when they’re in saltwater,” Obama said. “I hear it gets even more complicated once they’re smoked.”

Well Mr. President, I don’t know what kind of salmon you’re talking about, but here are two recipes just might cure the munchies – cedar plank grilled sockeye and sockeye salmon cakes. When the sockeye is on sale, I buy extra to grill to make the cakes a few days later.

Cedar Plank Grilled Sockeye Salmon (Serves 2)

Grilled salmon on cedar is sinfully good! Cedar planks can be found at any hardware store where they sell the grilling stuff. You must soak the plank in water before grilling, usually for at least an hour; preferably more if you have time – just follow the directions on the package. You need to weight the plank with a heavy can or a brick so it stays totally immersed. This is so easy to prepare – 2 ingredients not counting the cedar planks!



Marinate the salmon in enough Drew’s dressing to coat the fish completely for an hour or so. Place the cedar plank on the grill until it is hot, then put the fish on the plank. Grill about 10 minutes, depending on thickness of the salmon, until you can flake it with a fork.

Serve with a starch (baked potato as shown, roasted red potatoes or risotto are also great choices) and a vegetable such as steamed green beans, broccoli or asparagus.

Wine pairing: Pinot Noir or a nice white Burgundy

Sockeye salmon cakes

These things rock – the smokiness of the cedar plank salmon and the coolness of the dill sauce go great together!


  • 1 ½ cups of cooked cedar plank grilled salmon, flaked
  • 2 thick onion slices, diced small
  • 1 celery stalk, diced small
  • ½ fresh red pepper, diced small
  • 2 tablespoons fresh parsley, finely chopped
  • 2 ½ slices of fresh bread crumbs
  • 1 extra large egg, beaten
  • Tabasco/hot sauce to taste (I usually use several shakes)
  • Ground pepper to taste
  • 2 tablespoons extra virgin olive oil
  • Lemon slices to garnish


Mix together all of the ingredients except the olive oil and lemons (I usually do this with my hands.) Divide into 4 large patties, or 8 small ones. Chill in the refrigerator for at least an hour to let the flavors meld and to firm up the cakes.

Heat the olive oil in a large nonstick pan over medium-high heat. Sautee the cakes until golden brown on both sides, approximately 4-5 minutes per side. Serve with low-fat dill sauce (see recipe below), smoked mozzarella pasta salad from Whole Foods and a tossed salad with your choice of dressing (I like Good Seasons Italian with this.)

Wine pairing: Pinot Noir or a nice white Burgundy

Low-fat Dill Sauce


  • ¼ cup low-fat mayo (I use Duke’s)
  • ¼ cup nonfat plain Greek yogurt
  • 2 green onions, thinly sliced (use both the green and white parts)
  • 1 tablespoon fresh dill weed, finely chopped (use 1 teaspoon of dry dill if you don’t have fresh)
  • Few dashes of Tabasco/hot sauce, to taste
  • Seasoned salt and ground pepper, to taste


Combine all ingredients, and refrigerate for at least an hour to let the flavors blend. Bring to room temperature before drizzling over the salmon patties.

Bon appétit!

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1 Response to Sockeye Salmon Two Ways

  1. Pingback: Kel’s Colcannon, Great Year Round | Kel's Cafe of All Things Food

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