Cooking Sockeye Salmon is Easy

Wild Sockeye Salmon is lean and richly flavoured, cooks quickly, and pairs well with bold yet simple seasoning.

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: Place in the refrigerator 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 9 minutes
  1. Pat salmon dry and brush lightly with olive oil. Season with salt, pepper, and a squeeze of citrus.
  2. Heat a pan over medium-high. Place salmon skin-side down and cook 3-4 minutes. Flip and cook another 2-3 minutes until just opaque.
  3. Remove from heat, add fresh herbs and another squeeze of citrus. Let rest 1 minute before serving.
Quick Prep Method
Tips

Wild sockeye salmon is leaner and cooks faster than farmed varieties. Think quick heat, simple seasoning, and pull it early - the residual heat will finish the cooking.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
No recipes found.

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