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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

THANKSGIVING HOURS:
8:00 a.m. - 4:00 p.m.

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

THANKSGIVING HOURS:
7:00 a.m. - 3:00 p.m.

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

THANKSGIVING HOURS:
7:00 a.m. - 3:00 p.m.

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

THANKSGIVING HOURS:
Wednesday, November 27 - 8:00 a.m. - 9:00 p.m.
Thanksgiving Day - 8:00 a.m. - 2:00 p.m.

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

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6:30 a.m. - 5:00 p.m.

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
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Sunday 8am-9pm

THANKSGIVING HOURS:
8:00 a.m. - 4:00 p.m.

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Monday - Saturday 9am-10pm
Sunday Noon-9pm

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Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

sockeye_Salmon

Sockeye Salmon Grilling Tips

Serves 4 to 6
Prep Time 15 minutes
Cook Time 13 minutes

There are five delicious species of Alaska Salmon: King, Sockeye, Coho, Keta, and Pink. Each salmon species has a unique color and flavor profile.

Alaska Sockeye salmon has a distinctive rich flavor and a deep red flesh color – color that stays bright even when cooked. Although it is one of the most abundant of the salmon species it is a small fish, averaging just 6 pounds. A whole Sockeye salmon side usually weighs 1.5 pounds.

Here are some great tips for preparing Alaska Sockeye salmon at home!

Ingredients
Sockeye Salmon Grilling Tips Weekly Special

Directions

Outdoor Grilling:
1. Preheat grill to 375ºF.

2. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.

3. Make a foil pan by cutting 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet; spray generously with cooking spray.

4. Place Alaska Sockeye salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.

5. Season salmon with salt and pepper or favorite seasoning. If using a rub, let it rest on the salmon for 10 minutes before cooking.

6. Transfer the foil pan to the center of the preheated grill. Close grill cover and cook for 10 to 13 minutes. Do not cover the salmon with foil or close the foil over the salmon. Do not flip the salmon.

7. Cook just until salmon is lightly translucent in the center – it will finish cooking from retained heat. Remove salmon to a plate/platter and let it rest a few minutes before serving.

Indoor Pan-Grilling:
1. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.

2. Heat a ridged grill pan over medium-high heat until hot (about 3 minutes).

3. Drizzle a large dinner plate lightly with olive oil. Swipe each salmon portion through the oil (both sides) and place salmon in pan, skin side up. To reduce sticking: Move each salmon portion in several small circles as you place it in the pan. Do not move it again until it is seared/browned.

4. Cook for 3 minutes.

5. Flip fish, season with salt and pepper or favorite seasoning, and cook 3 minutes more. Cook just until salmon is lightly translucent in the center – it will finish cooking from retained heat.

6. Remove salmon to a plate/platter and let it rest a few minutes before serving.
Adjust cook time as needed for thickness of fish and cook just until fish is lightly translucent in the center. It will finish cooking from retained heat.

Recipes via Alaska Seafood Marketing Institute

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