A Recipe for Seared Copper River Sockeye Salmon

BernzOmatic torches have been a staple in tool shops for over a century. The company recently named Chef John Sundstrom a Torchbearer, giving him a chance to use blowtorches in a new & delicious ways. First up, Copper River Sockeye salmon, seared raw and served with crisped salmon skin and mushrooms. A small blowtorch works beautifully here, and quickly!


Seared Copper River Sockeye Salmon with Mushrooms

Four 2 oz. wild Copper River Sockeye salmon filets, sliced 3/8” thick

1 teaspoon olive oil

Kosher or sea salt

Freshly ground black pepper

Rub salmon filets with olive oil and season with salt and pepper. Place the fish on a inverted cookie sheet. Sear with Bernzomatic TS-4000 (follow all recommended safety tips) until lightly charred, but still rare inside. On a separate pan, toast salmon skin until crispy with torch, turn skin over with kitchen tongs and toast other side, sprinkle with salt. 


1/2 Tablespoon Olive oil

1 Cup Honshimeiji mushrooms, trimmed

1 Cup Shittake mushrooms, trimmed and sliced

1 teaspoon garlic, minced

¼ Cup green onions, sliced thin

½ Cup fresh or rehydrated seaweed (wakame or tsnomoto)

Kosher or sea salt

Fresh ground black pepper

Heat the olive oil in a large sauce pan, add the mushrooms and sauté until light golden. Add garlic, cook for 1 minute, stirring to combine. Add scallions and seasoning. Cool to room temperature, stir in seaweed, then top with salmon filets and skin.

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