Combine fish, green onion, parsley, eggs, and bread crumbs in a large bowl; mix well. Scoop out large heaping tablespoons and form into balls. Place on a sheet pan about 1 inch apart. Use a plate or another sheet pan to slightly flatten into cakes. Heat cooking oil in pan on medium-high heat. Pan fry cakes until golden about 2 minutes a side.
Add all sauce ingredients to blender and puree on high.
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.
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.
To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Shoyu Tarragon Sauce:
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1 teaspoon bottled black bean garlic sauce
1/2 cup shoyu or soy sauce
1/2 cup melted unsalted butter
1 Tablespoon rice wine vinegar or white vinegar
Recipe by Alaska Chef Erik Slater: Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy if you can’t find shoyu). I use this sauce on grilled salmon, but it works great on any Alaskan fish. Excellent with roasted vegetables!”
Coat a non-stick pan with olive oil and heat over medium high heat. Season the fillets with rub mixture and place them in the pre-heated pan. Seach each side for 1 to 2 minutes. Transfer fish to an oven-safe dish and place in a 350 degree Fahrenheit oven for an additional 3 to 4 minutes or until salmon just flakes with a fork.
Keta is one of the best values in wild Alaska salmon and its mild character keeps it approachable to consumers who are a tad shy of full-flavored seafood. All of our fish is harvested in Alaska – some of it gets frozen and then shipped over to China where it’s portioned and packed. Because of this, those bags must list China as the country of origin.