Sockeye whole fillets with herbs

Cooking a whole Sockeye fillet is a great way to feed a crowd (or ensure leftovers)! Paired with a creamy herb sauce and a citrus marinade, this meal is best served when dining al fresco, with a cold beverage in hand.


  • 1 Sockeye Salmon whole fillet
  • 1/4 cup olive oil
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4oz dry white wine
  • 1oz watercress, finely chopped
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh marjoram, oregano, or parsley
  • 1 cup crème fraiche
  • Salt and pepper, to taste
  • Fresh herbs for garnish


  1.  Prepare the salmon – Place the fillet of Sockeye onto a greased baking sheet. Mix together the olive oil, lemon zest, and lemon juice as a marinate. Brush half of the mixture onto the fish, cover, and chill until ready to cook, 30-60 minutes.
  2. Preheat the oven to 375F. Brush the salmon with the remaining marinade. Roast for 15-18 minutes, until the salmon is just opaque throughout. Remove from the oven and allow the fish to rest for 5-10 minutes.
  3. Meanwhile, make the sauce – In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook until very soft, around 5 minutes. Add the white wine and allow it to bubble up for a moment, then stir in the watercress and herbs. Blend in the crème fraiche and season to taste with salt and pepper.
  4. Serve the salmon with the sauce, garnishing with chives, chive flowers, marjoram, or parsley.


Recipe courtesy of the Alaska Seafood Marketing Institute.