Bristol Bay Sockeye Salmon #3 on New York Times Food Staff's List of 2020 Recipes
/New York Times Cooking reporters and editors share their go-to recipes for 2020 and Bristol Bay Sockeye Salmon broiled in a cast-iron skillet is #3 on the list.
We are thrilled to see it called out as Bristol Bay salmon!
Florence Fabricant, a longtime and long-acclaimed contributor to The New York Times writes “Bristol Bay sockeye salmon has been our go-to dinner once or twice a week. I usually put it skin side down in a hot cast-iron skillet. And with a nod to J. Kenji López Alt, though I did not need him to tell me this but it was nice to be validated, I trowel some mayonnaise over the flesh side and run it under the broiler. A couple of sides, candlelight and a nice pinot noir make it dinner.”
