• Cooking Time: 13 to 15 Mins.
  • Servings: 2 to 4
  • Preparation Time: 5 Mins.


My husband's specialty is preparing the first King Salmon we catch in this method every year! -- Featured in the photograph: One red and one white Wild Alaska King Salmon fillet...


  • ***Remoulade Sauce:
  • 1/3 cup ketchup (Max only uses Heinz)
  • 1/3 cup mayonnaise
  • ¼ teaspoon garlic powder
  • Ground pepper, to taste
  • ½ teaspoon freshly lemon juice
  • ***Salmon Fillets:
  • 4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
  • olive oil
  • ¼ teaspoon garlic powder
  • sea salt and ground pepper, to taste
  • --1/2 fresh lemon, cut into 4 wedges for serving
  • ***Max’s Dinner included:
  • --2 cups of steamed rice, prepared according to package directions
  • --Ginger/soy sauce (Max’s favorite is the House of Tsang)
  • --2 ripe roma tomatoes, sliced
  • --Fresh sprigs of parsley for garnish


  • Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.
  • Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.
  • To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!
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  • Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Author Credit: Sandra's Recipes - Alaska (via Max)

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