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Seared Sockeye Salmon


Head Chef

The UnCruise Adventures Head Chef has opened up his cookbook to share one of his favorite ship recipes with us. Follow the recipe below and you can reprise memories of delicious sunset dinners with new friends after a full day of adventures. Enjoy!


Seared Sockeye Salmon with Sauce Rouille and Picholine Olives (Serves 8)
8 ea 6-oz boneless filet of Sockeye salmon
¼ c olive oil
Zest of one lemon
¼ c maple syrup
⅛ c prepared horseradish
1 roasted red bell pepper- skin and seeds removed
3 garlic cloves
¼ tsp saffron
¼ tsp cayenne
¼ c water or vegetable stock
2 slices stale white bread, crusts removed
½ cup olive oil
Salt and pepper to taste
½ cup pitted picholine olives

Combine ¼ cup olive oil, lemon zest, maple syrup and horseradish. Apply mixture to all surfaces of sockeye and set aside in cooler for minimum 1 hour, but no longer than 4 hours. Meanwhile, in a food processor, puree the roasted pepper, garlic, cayenne and saffron into a paste. Soak the bread in the water or stock. Add the moistened bread to the red pepper puree and continue to blend until smooth. Slowly add ½ cup olive oil to the sauce and adjust for seasoning. If the sauce is too thick, thin to desired nappe texture with a small amount of water. Recheck seasoning. Remove excess oil and zest from sockeye and sear in a hot non-stick pan for 3 three minutes a side or until the edges of the fish begin to take on a golden brown color. To serve, gently remove seared fish from pan and allow excess oil to drip back into pan before plating. Garnish each serving with approximately 2 tbls of rouille and 6 olives.

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