1. Pan-Seared Sockeye Salmon with Lemon Dill Butter

A classic, elegant salmon dish with a burst of fresh citrus and aromatic dill — perfect for a quick midweek dinner or a light summer lunch.

Serves: 2

Ingredients

• 2 Organic Butchery wild sockeye salmon fillets

• 2 tbsp unsalted organic butter

• 1 lemon (zest and juice)

• 1 tbsp fresh dill, chopped

• Sea salt & cracked black pepper

• 1 tbsp organic olive oil

Method

1. Pat the salmon fillets dry and season generously with sea salt and pepper.

2. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 3–4 minutes until skin is crisp.

3. Flip and cook for 2–3 more minutes until just cooked through.

4. In a small saucepan, melt butter with lemon juice, zest, and dill.

5. Drizzle over salmon and serve with seasonal steamed greens or roasted new potatoes.

2. Teriyaki-Glazed Sockeye Salmon with Sesame Pak Choi

A sweet-savoury Asian-inspired glaze paired with tender pak choi makes this a vibrant and healthy dish full of flavour.

Serves: 2

Ingredients

• 2 Organic Butchery wild sockeye salmon fillets

• 4 tbsp organic teriyaki sauce

• 1 tsp organic honey

• 1 tsp sesame oil

• 2 pak choi, halved

• 1 tsp toasted sesame seeds

Method

1. Mix teriyaki sauce, honey, and sesame oil in a small bowl.

2. Brush the salmon generously with the glaze and marinate for 15 minutes.

3. Preheat grill to medium-high and cook salmon for 3–4 minutes per side, basting with remaining glaze.

4. Lightly steam or stir-fry pak choi, then sprinkle with sesame seeds.

5. Serve salmon on a bed of pak choi with extra glaze drizzled over.

3. Sockeye Salmon en Papillote with Herbs & Vegetables

Delicate, fragrant, and full of goodness — the parchment parcel locks in flavour and nutrients for a healthy yet indulgent meal.

Serves: 2

Ingredients

• 2 Organic Butchery wild sockeye salmon fillets

• 1 courgette, thinly sliced

• 1 carrot, julienned

• 1 small red onion, thinly sliced

• 2 tbsp organic white wine

• 1 tbsp fresh parsley, chopped

• Sea salt & pepper

• Baking parchment

Method

1. Preheat oven to 200°C (180°C fan).

2. Place each salmon fillet on a large square of parchment.

3. Arrange vegetables on top, sprinkle with parsley, and season.

4. Drizzle with white wine and fold parchment tightly to seal.

5. Bake for 12–15 minutes until salmon is tender and vegetables are just cooked.

4. Creamy Tuscan Sockeye Salmon

A decadent Italian-inspired dish with rich cream, sun-dried tomatoes, spinach, and Parmesan — perfect for pasta night or a special dinner.

Serves: 2–3

Ingredients

• 2–3 Organic Butchery wild sockeye salmon fillets

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 100ml double cream

• 50g sun-dried tomatoes, sliced

• 60g baby spinach

• 1 tbsp grated Parmesan

• Salt & pepper

Method

1. Season salmon and sear in a hot skillet for 3 minutes each side. Remove and set aside.

2. In the same pan, sauté garlic for 1 minute, then add cream, sun-dried tomatoes, and Parmesan.

3. Simmer gently until slightly thickened, then stir in spinach until wilted.

4. Return salmon to the pan, spoon sauce over, and serve with crusty bread or pasta.

5. Miso & Ginger Sockeye Salmon with Soba Noodles

A warming, umami-rich dish that brings together miso, ginger, and fresh herbs for a light yet satisfying dinner.

Serves: 2

Ingredients

• 2 Organic Butchery wild sockeye salmon fillets

• 1 tbsp white miso paste

• 1 tbsp soy sauce

• 1 tsp grated fresh ginger

• 1 tsp organic honey

• 150g soba noodles

• 1 spring onion, sliced

• Fresh coriander, for garnish

Method

1. Whisk together miso paste, soy sauce, ginger, and honey.

2. Brush over salmon and marinate for at least 20 minutes.

3. Cook soba noodles according to packet instructions. Drain and toss with sesame oil.

4. Grill salmon for 3–4 minutes per side until just cooked.

5. Serve salmon over noodles, garnished with spring onion and coriander.