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Before you cook

Cooking Sockeye Salmon is Easy

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

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.

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

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.
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