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.
Preheat a grill to medium-high heat. Sprinkle the sockeye salmon with salt and pepper. Pour the oil in a flat dish and add the garlic, lemon juice, lemon rind, pepper flakes, and about 3/4 of the chopped thyme. Place the fillets in the marinade and coat well. Cover with plastic wrap and let stand in a cool place for 15 minutes. Remove salmon from the marinade and place directly on the grill and cook, approximately 5 minutes per side. Remove the salmon from the grill. Combine the melted butter with the remaining thyme and drizzle over fillets.
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!”
Place all ingredients in a bowl and mix thoroughly. Chill for at least a half hour to allow ingredients and flavors to settle. Enjoy with your choice of bread, pita, or greens either on top of a salad or wrap.
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.