Ghee Seared Sockeye with Lemon, Feta and Toasted Pistachios

Simple is often key when it comes to wild sockeye salmon. This pan seared salmon recipe brings out the true flavors of the fish with a sprinkle of feta and toasted pistachios.

Servings: 4

Cook Time: 15 mins.


1/4 cup shelled pistachios

4 (6-ounces each) wild sockeye salmon fillets

Salt and pepper, to taste

2 tablespoons plus 2 teaspoons ghee

1 lemon, cut into 8 wedges

1/4 cup crumbled feta

2 tablespoons chopped parsley


Preheat the oven to 350F. Spread the pistachios on a small baking sheet and bake for 8 to 10 minutes, or until they smell toasty. When cool, coarsely chop the pistachios and set aside. (Tip: Place them in small zip lock bag and gently bash with a rolling pin until they are in pieces, but not pulverized.)

Season the salmon fillets with salt and pepper. In a non-stick skillet over medium-high heat melt the ghee. When the ghee is hot, add the salmon pieces to the skillet with the skinless sides down. Cook for 2 minutes without moving, or until a golden crust forms and the fish easily releases from the skillet when you peek with a spatula. Turn the fish over and cook for an additional 3 to 5 minutes, or until the salmon is cooked through. A thermometer inserted into the thickest part of the salmon should register at 125ºF. The exact time will vary according to the thickness of the fillets. Transfer the salmon to a platter and let rest for 5 minutes, during which time the salmon will continue to cook.

Transfer the fillets to 4 plates. Immediately spoon 1/2 teaspoon of ghee on top of each fillet to melt, and use 4 of the lemon wedges to sprinkle each fillet with lemon juice. Sprinkle with the crumbled feta, pistachios and parsley and serve with remaining lemon wedges.

Print Recipe
Copyright 2023, Bristol Bay Regional Seafood Development Association. All rights reserved.