11 Mar Wild Alaskan Sockeye Salmon Rib with Herb and Seaweed Emulsion

This recipe highlights the texture and flavour of wild Alaskan red salmon, accompanied by a fresh herb and seaweed emulsion that brings aromatic and marine notes, blending modern techniques with the essence of the sea.

Wild Alaskan Sockeye Salmon Rib with Herb and Seaweed Emulsion

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Course Main Course

Alaska Product Sockeye Salmon

Servings 4 personas

Ingredients

  

• 1 wild Alaskan red salmon fillet
• 3 garlic cloves
• 50 g apple cider vinegar
• 80 g water
• 150 g olive oil
• 10 g oregano
• 50 g fresh parsley
• 20 g coriander
• 30 g samphire
• 30 g codium seaweed
• 20 g chopped samphire
• 2 g cumin
• 2 g salt

Instructions

 

• Cut the salmon fillet following the fish’s natural structure to obtain the rib as shown in the piece.
• Blanch the ribs in hot water for a few minutes to facilitate separating the meat from the bones. Remove carefully and set aside.
• Prepare the emulsion by blending the garlic, apple cider vinegar, water, olive oil, oregano, parsley, coriander, samphire, codium seaweed, cumin, and salt until a smooth, emulsified sauce is obtained.
• Bake the salmon rib for 2 minutes at 180 °C to warm it and finish cooking slightly.
• Serve the salmon rib with the herb and seaweed emulsion and garnish as desired with fresh samphire or other marine herbs.

Notes

Recipe of Wild Red Salmon from Fishølogy restaurant for Wild Week 2025