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Wulf's Kitchen: Sockeye Salmon with Watermelon, Feta, and Radish Salad

Serves: 2-3
Prep Time: 15-20 min
Cook Time: 10 min
Difficulty: Easy

Sockeye salmon from Alaska is a summertime treat. This lean, brightly colored, and flavorful fish requires a light hand in cooking and shines paired with bright, fresh flavors like in this watermelon, feta, and radish salad. For best results, we recommend mixing the salad just before serving.


Our fat of choice for quick-cooking sockeye is butter since it will brown up in the pan and add an extra hit of flavor. If the prospect of making crispy skin fish at home is intimidating, start the fish in the pan flesh side down, but cook the fish at a lower heat and for a few minutes less before you start basting it with butter. It will still be delicious! 


For the Salmon

  • 1 pound skin-on sockeye salmon, cut into 2 or 3 portions
  • 2-3 tablespoons butter, separated in half
  • Salt to taste

For the Salad

  • 1 ½ cups watermelon, cut into ¾ inch dice
  • 1 cup sheep milk feta, drained and cut into ½ inch dice
  • 1 cup radish, thinly sliced
  • 3 scallions, thinly sliced
  • 2 tablespoons olive oil
  • Juice of ½ lemon, plus more to taste


    For the Salmon


    While you prep the ingredients for your salad, let the fish sit at room temperature for 15 to 20 minutes. Pat fillets dry and sprinkle with salt on both sides.


    In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add salmon fillets to the pan skin-side down and cook for about 4 minutes depending on the thickness of the fillet. Sockeye can be quite thin and cook quickly.


    Melt 1-2 more tablespoons of butter in the pan and baste until the top of the fish is cooked through, about 1-2 minutes more. Transfer the fish to a plate to rest flesh side down while you mix and plate the salad.

    For the Salad


    In a medium bowl, gently combine the watermelon, feta, radish, scallions, olive oil, and lemon juice. Adjust lemon juice to taste.

    To Serve


    To serve, arrange salad in bowls and place a salmon fillet on top skin-side up.