Sockeye Salmon Fillets

From $11.99

Daily Fresh Fish offers utterly delicious Sockeye Salmon from the icy waters of Alaska. Also known as Red Salmon, this delicious fish is caught in remote, pristine waters and is profoundly nutritious. Sockeye Salmon has the highest Omega-3 oil content of the five Pacific species.

Flash-frozen Sockeye Salmon is made available when Fresh Wild Sockeey Salmon is out of season (November - April).

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Daily Fresh Fish has many years of sourcing the finest freshest salmon along the West Coast up to Alaska. When you purchase Sockeye Salmon from us you get access to our experience and tight relationships with fishermen. And most importantly, you’ll receive the most sublime Sockeye Salmon delivered right to your door.

Our Sockeye is flash-frozen within hours of harvest to capture the fresh-caught quality. Salmon connoisseurs consistently rate our sockeye as the best they’ve encountered.


(Red) Salmon

Pan Searing Instructions:

The following cooking instructions are calibrated to reveal the delicious nature of Wild Caught Sockeye. This prized, delicious fish cooks more quickly than conventional salmon so please be careful, do not overcook. Pan searing. Since pan searing (with the skin on) gives a great crispy skin, it’s really important to cook the fillet at high heat in a high-smoking point oil. (Peanut oil or grapeseed oil are the two best candidates.) Before cooking, always pat the flesh and skin dry of moisture (with a kitchen towel or paper towel). Be sure to GENEROUSLY season the fish before beginning the pan searing process. Preheat the oiled skillet to the smoking point, then begin cooking the fish skin-side down (to crisp the skin and to use the fat that’s just underneath the skin to insulate the flesh). After you’ve achieved a crispy skin (3 to 5 minutes maximum), then, VERY briefly flip the fish to “kiss” the flesh side of the fillet (cook for 45 seconds to a 1 minute) before serving on a warmed plate.

Teriyaki Salmon


  • 1 pound salmon fillet
  • 2.5 tablespoons soy sauce
  • 2.5 tablespoons sugar
  • 1/4 cup mirin (rice wine) or dry sherry
  • 1 teaspoon fresh lime juice
  • Directions

    1. Cut the salmon crosswise into 1-inch strips.

    2. Combine the remaining ingredients in a bowl.

    3. Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce. Cook 2 minutes and brush again.

    4. Repeat until the salmon is just flaky, about 10 minutes total.

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