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Before you cook

Preparing Smoked Sockeye Salmon is Easy

Cold-smoked wild sockeye salmon is rich, silky, and lightly smoky, with a clean ocean flavour that shines in simple preparations.

Quick Prep Method

Ready in 2 minutes
  1. Arrange slices of cold-smoked sockeye salmon on a plate. Add thinly sliced red onion, capers, and fresh dill.
  2. Drizzle lightly with olive oil and add a squeeze of fresh lemon juice. Season with cracked black pepper.
  3. Enjoy with toasted bread, crackers, or a warm bagel with cream cheese.

Storage

  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.

Thawing

  • Overnight: Puncture packaging and place in the refrigerator on a plate 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.

Tips

Cold-smoked wild sockeye is ready to eat - serve chilled or at room temperature and avoid cooking to preserve its silky texture.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.

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