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Raw salmon fillet on a metal grill rack over a marble countertop

Alaskan Sockeye Salmon Filet

Wild Caught

$70.00

Here’s the ideal cut of salmon for sharing. This wild-caught sockeye filet boasts a deep red color and is rich in omega-3 fatty acids. Its firm texture and higher fat content make it delicious in your favorite recipes and especially outstanding on the grill.

US Fisheries

US Fisheries

Sustainably Caught

Sustainably Caught

Wild, Not Farmed

Wild, Not Farmed

Details

Sockeye salmon is a species native to the Pacific Ocean and its network of rivers and lakes. Renowned for its brilliant red flesh and bold flavor, sockeye is prized by chefs and home cooks alike for its rich taste and firm texture.

This generous filet offers the full experience of wild sockeye salmon. Perfect for family meals or entertaining, it’s an impressive centerpiece that cooks beautifully on the grill, in the oven, or under the broiler. Its naturally higher fat content helps keep it moist and flavorful, whether you roast it whole with herbs and citrus, grill it skin-on for crisp edges, or flake it into salads and grain bowls. For a restaurant-quality finish, serve medium-rare to medium, or use it for raw preparations like poke or crudo.

All our salmon is caught and processed in the U.S. using sustainable hook-and-line fishing methods. Each fish is caught fresh and frozen to lock in peak flavor and quality. The specific harvest location is printed on every package for complete traceability.

Average weight: 1.5 lbs.

This is a natural product, the actual weight may vary by +/- .5 lb.

Cooking Tips

Wild sockeye salmon is perfect for a variety of cooking methods and in all your favorite salmon recipes. 

When cooking, err on the side of underdone to avoid a dry result. 

Salmon holds up well to most any cooking method, including broiling, baking, poaching, searing, and grilling.
seafood

Wild, Not Farmed

Our seafood is caught in the wild from closely monitored fisheries located in the US. Wild caught is superior to farm raised seafood in terms of quality, but also limits overfishing, pollution and human rights violations. Small, family-owned operations use sustainable methods, such as hook and line or shallow nets, to responsibly catch our seafood and flash freeze it at its peak freshness. Our seafood is traceable and includes a label that shows the specific landing location and the catch method used.

Frequently Asked Questions

Where is your seafood sourced from?

All seafood is wild caught in sustainably managed US fisheries. All fish purchased from SRF is labeled with the species name, catch location, catch method, and, if applicable, the vessel it was caught on. To ensure top quality, all seafood products are flash frozen at peak freshness.

What should the internal temperature of salmon be?

Chefs recommend, and we agree, that the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F can produce dry, overly firm results.

Coho Salmon vs Sockeye

Coho salmon generally has a milder taste and flakier texture, while Sockeye salmon characteristically has a much stronger flavor profile and a deeper orange color. Both fish are an excellent choice for your next meal and are a perfect accompaniment to Snake River Farms American Wagyu steaks.

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