Pan Seared Salmon with Creamy Peas



  • 1 1/2 lbs Wild Alaska Salmon filets
  • 1 tsp salt
  • 2 tsp olive oil
  • 1 shallot finely chopped
  • 3 garlic cloves crushed
  • 750 g (1 1/2lb) baby peas
  • 2 tsp fresh dill finely chopped (or 1 tsp dried dill)
  • 1 cup cream
  • 2 tbsp sour cream
  • 2 tsp lemon juice

Pan Seared Salmon with Creamy Peas

Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes


  • Choose your favorite Wild Alaska Salmon filet.
  • Gently rub salmon filets with olive oil and salt.
  • On medium-high heat, preheat a large pan or skillet for two minutes.
  • Skin-side down, place the salmon in the pan and sear for up to three minutes. Skin should be crisp and golden.
  • Flip and sear for another three minutes or until cooked to your preference. Salmon is fully cooked when it easily flakes.
  • Remove the salmon from the pan.
  • Add one tablespoon of oil to the pan, followed by shallot and garlic.
  • Sauté shallot and garlic for two minutes.
  • Stir in peas, dill, cream and sour cream.
  • Season to taste with salt and pepper.
  • Bring to a simmer.
  • Cook for five minutes until peas are fully cooked.
  • Stir in a squeeze of lemon juice.
  • Place salmon filets back into the pan to reheat.
  • Serve salmon and peas with lemon wedges.

In this recipe: Wild-Caught Alaska Salmon