./strong%20High%20oil%20content,%20firm%20texture,%20robust%20flavour%20—%20the%20deepest,%20richest%20of%20all%20salmon%20species./pul%20%20listrongPack:/strong%202%20fillets,%20140–170g%20each/li%20%20listrongCatch:/strong%20wild%20Alaskan%20sockeye/li%20%20listrongForm:/strong%20skin%20on,%20blast-frozen%20same-day%20as%20caught/li%20%20listrongUse:/strong%20pan-sear,%20grill,%20BBQ,%20en%20papillote/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/sockeye-salmon-fillet-1.jpg)
A pair of wild Alaska sockeye salmon fillets, 140–170g each, skin on. Back in stock. Sockeye is the deepest-coloured, richest-flavoured of the wild Pacific salmon species, with the highest oil content of any salmon — firm texture, robust flavour, brilliant red-orange flesh. Caught, processed and blast-frozen the same day to lock in quality and freshness.
Pack details
- Pack: 2 fillets per pack
- Fillet size: 140–170g each
- Form: skin on, blast-frozen same-day-as-caught
- Species: Alaskan sockeye salmon
- Catch: wild Alaska Pacific
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook sockeye salmon
Sockeye is leaner than Atlantic salmon despite the higher oil content — cook a little less than you would for Atlantic, since the firm flesh dries faster.
- Pan-sear: 3 minutes skin-down in oil, flip for 1–2 minutes off-heat.
- BBQ: grill skin-down for 4–5 minutes, finish flesh-side for 1.
- En papillote: wrap in parchment with white wine, lemon and dill, bake 200°C for 10–12 minutes.
- Salmon steak style: with capers, lemon and parsley butter.
Pair with a Pinot Noir, chilled Albariño or English sparkling wine.
Sourcing and delivery
Wild Alaska sockeye salmon, caught and frozen same-day. Dispatched frozen from our UK warehouse in insulated packaging.
