Alaskan Salmon with Shoyu Tarragon Sauce


  1. Add all sauce ingredients to blender and puree on high.
  2. Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
  4. To serve, baste with additional sauce. Garnish with green onions and sesame seeds.


  • 1 tsp bottled black bean garlic sauce
  • 1/2 cup unsalted butter, melted
  • 2 garlic, clove(s)
  • 2 green onions, chopped
  • 1 tbsp honey
  • 1 tbsp oil, olive, (sub canola, peanut, or grapeseed oil)
  • 1 tbsp rice wine vinegar, (sub white vinegar)
  • 4 5-6 oz Wild Alaska Salmon Filet(s), fresh, thawed or frozen
  • 2 tbsp sesame seeds
  • 1/2 cup soy sauce, (sub shoyu sauce)
  • 1/3 cup tarragon, fresh leaves, loosely packed