Sugar-Lemon "Cured" Sockeye Salmon
Prep time
Cook time
Total time
Sockeye salmon is extra delicious in this 'cured' mixture.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
For the Salmon:
  • 2 Sockeye Salmon fillets (about 1 lb. total)
  • ¼ c. brown sugar
  • 1 Tb. lemon zest (about one lemon)
  • ⅛ tsp. crushed red pepper
  • ½ tsp. kosher salt
  • 1 tps. olive oil or coconut oil
For the Salad:
  • 3 c. fresh baby greens (or any lettuce you have on hand)
  • ½ c. fresh blueberries
  • ½ c. celery, chopped
  • ½ c. English cucumber, sliced
  • 2 Tb. red onion, sliced thinly
  • ¼ c. Medjool dates, chopped (or dried cranberries or golden raisins)
For the Garlicky Orange Dressing:
  • ¼ c. fresh orange juice
  • 1 Tb. fresh lemon juice
  • 1 small clove garlic, peeled & grated
  • 1 tsp. honey
  • 2 Tb. olive oil
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  • 1 Tb. low-fat plain yogurt
  1. In a deep dish, place fillets skin-side down.
  2. In a small mixing bowl, combine sugar, lemon zest, crushed red pepper and salt.
  3. Cover fillets with sugar mixture. Allow to sit at room temperature 10 minutes, then refrigerate 1 hour.
  4. While waiting, prepare the Garlicky Orange Dressing by whisking together all ingredients, then refrigerating until ready to use.
  5. Remove fish from refrigerator and pat each fillet with a paper towel to remove excess moisture.
  6. Heat cast iron skillet to medium/high on grill. Add oil then drop in fish, flesh side down. After a couple of minutes, flip and cook on skin side for another 2-3 minutes. (You could also start skin-side down and simply leave it there until cooked through).
  7. Remove from pan and allow to sit for a couple of minutes before serving.
  8. Remove skin and serve over dressed salad.
Recipe by My Delicious Blog at