Wild Alaska Sockeye Salmon

Sockeye Salmon Preparation

Purchasing Sockeye Salmon:

When shopping for sockeye salmon, make sure that it says “wild-caught” fresh or flash frozen.  The two most sought-after varieties of sockeye come from Bristol Bay and Copper River.  Fresh sockeye can be found during it’s harvest season which can vary each year but usually runs from late spring through early summer.  Sustainability is very important when purchasing sockeye as there is variability in the number of salmon that return to spawn each season.  Superior Foods only sources sustainably harvested salmon that are line caught in season.

Sockeye salmon should be a vibrant red color with shiny skin.  The flesh should be firm and smooth.  Avoid salmon that looks like it is flaking apart or that appears feathery.  Like all fish, sockeye salmon should not have that fishy smell.  Once purchased, sockeye salmon can be stored refrigerated for 1 to 2 days if it is wrapped well with plastic wrap.

Cooking Tips:

  • Simpler the better.  Let the sockeye taste speak for itself.  Less elaborate will mean more robust sockeye flavor.
  • With a high oil content, sockeye is more difficult to overcook than many other fish.
  • Poaching sockeye in either a stock or wine will help it retain moisture.
  • Broiling is an easy way to prepare sockeye.  Place on the top rack of your oven and cook approximately 3 minutes per side.
  • With it’s high-fat content, sockeye is a great fish for smoking.
  •  When grilling, keep it simple with basic seasoning (salt & pepper), olive oil, lemon.  Start flesh-side down and cook for 5 minutes, flip and cook for an additional 5 minutes.  Salmon is done when the flesh begins to flake.

Our Favorite Recipes!

Baked Salmon

Salmon Pasta with Creamy Garlic Sauce

Grapefruit & Honey Salmon

Honey Sriracha Salmon

Salmon Chowder with Bacon