Female Speaker: Nothing is easier than steaming Alaskan Sockeye Salmon. First, remove the Alaskan Sockeye Salmon from your refrigerator, 15 minutes before cooking. Rinse in cold water and pat dry. Bring about 1 inch of water or season liquid to a simmer over medium-high heat.
Place the fish in the pan, skin side down; cover the pan tightly and cook for 4 minutes; make sure you use a timer. Cook just until the salmon is lightly translucent in the center, checking at the thickest part, and take the fish off the heat. Let it rest a minute, it will finish cooking from retained heat.
Create a cook reduction sauce with the remaining steaming liquid. Combine the liquid with a half cup of white wine, 2 tablespoons of butter or extra virgin olive oil, 2 tablespoons minced fresh garlic, and 2 tablespoons chopped fresh herbs, reduce to your desired thickness; pour it over your salmon, and voila, dinner is served!