Back to Shop
Wild Alaskan Sockeye Salmon
$6.95
Catch Details & Preparation
Wild Alaskan sockeye salmon is known for its deep red color and bold, rich flavor - firmer and more robust than farm-raised salmon. Because it swims thousands of miles in open water before spawning, the fish builds dense muscle and a naturally higher fat content, giving every fillet a hearty texture that holds up well to bold seasoning.
Wild-caught in the cold, pristine waters of Alaska, sockeye is one of the most sustainable salmon species available and carries more omega-3s than most farmed varieties. It sears, grills, and roasts beautifully without breaking apart. 6 oz. IVP portions, skinless / boneless.
Best Method: Grilled Sockeye Salmon
1. Thaw completely. Thaw in the refrigerator overnight. Pat the fillets completely dry with paper towels. 2. Season the salmon. Brush lightly with olive oil. Season both sides with salt, pepper, and fresh dill or a squeeze of lemon. 3. Heat the grill. Preheat to medium-high and oil the grates well so the salmon does not stick. 4. Grill skin-side down. Place the fillets skin-side down and cook 5-6 minutes without moving them. 5. Flip carefully. Turn and cook the flesh side for 3-4 minutes more. 6. Check temperature. Remove when the thickest part reaches 125-130F for a moist center. 7. Rest and serve. Let rest 2-3 minutes, then finish with fresh lemon and dill. Important: Sockeye's higher fat content makes it more forgiving than leaner fish, but it still dries out fast once it passes 130F. Pull it early and let carryover heat finish the job.
Nutrition Facts
1 portion (170g / 6 oz) per serving
Amount Per Serving
Calories
266
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 100mg
4%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Includes 0g Added Sugars
0%
Protein 45g
Vitamin D 28mcg
140%
Calcium 15mg
2%
Iron 0.6mg
3%
Potassium 640mg
14%
