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Pan-Fried Wild Alaska Sockeye Salmon with Florida Grapefruit and Dill Sauce and Crushed Potatoes

Pan-Fried Wild Alaska Sockeye Salmon with Crushed Potatoes and a Florida Grapefruit and Dill Sauce
This yummy wild Alaska sockeye salmon fillet is pan-fried and paired with crushed baby potatoes. A fresh sauce with dill and Florida Grapefruit adds brightness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4


  • 4 4-ounce wild Alaska sockeye salmon fillets, skin on
  • 1 pound baby new potatoes
  • 4 tablespoons olive oil
  • 1 tablespoon sea salt
  • Salt and Pepper, to taste
  • For the Sauce:

  • 1 Florida Grapefruit
  • 4 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon honey
  • Salt and Pepper, to taste


  1. Step 1 Prepare the Potatoes:

    1) Preheat oven to 375 degrees.
    2) Cook the potatoes in a large pot of salted boiling water until tender.
    3) When cooked drain and leave to cool for 10 minutes.
    4) Pour the olive oil into roasting tray and heat up in the oven for a few minutes.
    5) Using a potato masher squash the potatoes once and season with a little sea salt and pepper.
    6) Add potatoes to the heated oil. Roast in over for 30 minutes, until golden and crispy.

  2. Step 2 Prepare the Salmon:

    1) Meanwhile, dry the fish with a piece of paper towel, as it is vital that your fish is dry before oiling and seasoning with sea salt and pepper.
    2) Pre-heat a large non-stick frying pan, then add the fish skin side down.
    3) Cook on a medium heat for 7-8 minutes or until the skin is crispy and golden, you should see the fish changing color from red to pink.
    4) Turn the fish over and cook for a further 3-4 minutes.

  3. Step 3 Make the Sauce and Serve:

    1) To make the dressing add the zest and juice from the Florida Grapefruit into a bowl.
    2) Add the olive oil, dill, and honey before whisking together.
    3) Season with a little salt and pepper.
    4) Remove the crushed crispy potatoes from the oven and serve with the Alaska sockeye salmon and the Florida Grapefruit dressing.