- 1 wild salmon fillet cut into bite sized cubes
- 1 teaspoon kosher salt
- 1 Tablespoon cooking oil
- 1 Tablespoon paprika
- 2 Tablespoon brown sugar
- 2 Tablespoon pure maple syrup
- 1-2 Green Onions, chopped
- 2-3 strips of crispy bacon, crumbled into bits for garnish (optional)
- Hors d’oeuvre picks or toothpicks for serving
Hors d’oeuvres are just an excuse for adults to each like children. Remember how much fun it was eating with a toothpick when you were a kid? There is no need to wait for a proper cocktail party before making this dish. The toothpicks and maple glaze make this dish one that littles like to eat, while the elevated ingredients keep it classy enough to serve on a silver platter for your fanciest guests. This dish is easily half-able, so that you can serve it for a small gathering and use the other half of the fillet for another day.
Quality ingredients make a huge difference here. Real maple syrup has a tang that keeps this dish from being too sickeningly sweet, and Pride of Bristol Bay wild salmon has a more meaty texture that holds up better than farm raised salmon. If any of your guests are not pork eaters, you can omit the bacon, but it might warrant a dash of salt over top before serving.
- Cut the salmon into cubes (skin on or off, according to your preference).
- Mix salt, paprika, and brown sugar, then gently toss the salmon until coated.
- Preheat a skillet with the cooking oil, and add the salmon. Saute until it is almost cooked (which happens in like a minute), and add the maple syrup. Then, move it to a serving plate or platter before it gets overcooked.
- Sprinkle the onions and bacon bits over the salmon. Add a pick to each or just prop the picks up in a tiny glass on the tray and serve immediately.
This recipe was developed and photographed by Nancy Ingersoll, a recipe developer and food photographer in San Diego, California. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource. She learned the art of making sauces & soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad.
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