Wild Alaskan Sockeye Salmon (Portion)
Wild-caught Alaskan sockeye salmon, cut into 6 to 8 oz portions and flash-frozen at sea. One portion is a generous single serving.
Sockeye is the deep red one. That colour is not added and it is not a farming choice: it comes from a wild diet of krill and small crustaceans, and it is the visible difference between wild salmon and the pale orange fish sold in most supermarkets. Sockeye has a firmer texture and a stronger, richer flavour than coho or keta, and it holds up to a grill better than any other salmon.
Wild-caught, never farmed
Every salmon we sell is wild-caught in Alaska by a fishermen-owned fleet, and frozen at sea within hours. Farmed salmon is raised in pens and fed a formulated diet, with colour added to the feed. Wild sockeye is a different fish, and you can see it before you taste it.
Not sure which salmon you want? Our guide to king, coho and sockeye compares all three.
How to cook sockeye salmon
Sockeye is leaner than king salmon, so it cooks faster and it punishes inattention. Aim for 125°F in the thickest part and take it off.
- Pan-sear: thaw, dry the skin thoroughly, 4 minutes skin-side down in a hot pan, 1 to 2 minutes on the flesh side.
- Grill: skin-side down over medium-high, 6 to 8 minutes, and do not turn it.
- Bake: 400°F for 10 to 12 minutes.
- From frozen: bake at 425°F for 18 to 20 minutes.
The skin is worth crisping. Sockeye skin is thin and, cooked properly, is the best part of the fish. Try our maple glazed sockeye.
Questions people ask
Is sockeye salmon good?
Yes, and it is the salmon most cooks reach for when they want flavour rather than mildness. It is firmer, richer and deeper in colour than coho or keta, high in omega-3s, and it grills better than any other salmon because the flesh holds together.
What is the difference between sockeye and Atlantic salmon?
Sockeye is wild-caught Pacific salmon: deep red, firm, and strongly flavoured. Atlantic salmon sold in shops is almost always farmed: paler, fattier, softer and much milder. They are different species and they cook differently.
Is your sockeye salmon wild caught?
Yes. All of our salmon is wild-caught in Alaska and flash-frozen at sea. We do not sell farmed fish.
- Serving Size – 6oz
- Calories – 300cal
- Fat – 15g
- Carbs – 0g
- Protein – 36g
To ensure the highest quality and safety, follow these recommended methods for thawing seafood:
Refrigerator Thawing: Place the seafood on a plate and thaw in the refrigerator for 6-8 hours or overnight. This method maintains a safe, constant temperature and preserves the best quality.
Cold Water Thawing: For faster thawing, place your vacuum-sealed seafood in a bowl of cold water, changing the water every 30 minutes. Once thawed, remove the seafood from the packaging, rinse gently with cool water, and pat dry.
Whidbey Island Seafood Company offers to ship to all orders outside of Whidbey Island, Washington. For more information please refer to our Shipping Policy Page.
