Alaskan wild salmon fillet

Alaskan wild salmon (Sockeye)

Sushi-grade

Its deep red color comes from a unique Alaskan variety of salmon known as sockeye

This salmon swims freely in the crystal-clear waters of Alaska. It feeds on whatever it likes and is nothing like farmed salmon. Its flavor is an unforgettable treat for the palate. 

It tastes great!

Top quality, 100% wild sockeye.

You probably won't find this quality anywhere else.

Wild game from the cleanest and coldest part of the ocean off the coast of Alaska.

Fresh or flash-frozen on board, depending on the season. Do not freeze. 

What sets our platform apart from others? By the time you place your order, the fish is probably still happily swimming in the water and has no idea you want to eat it... :) 

We deliver fresh fish to order! 

 Sockeye salmon is a species of fish considered one of the most delicious types of salmon. Sockeye salmon is often used for smoking, marinating, and baking. This fish is prized for its intense flavor, which is both fresh and smoky. Sockeye salmon is also valued for its high nutritional value, including high levels of omega-3 fatty acids and vitamin D. Many people consider sockeye salmon an important part of a healthy and balanced diet. Sockeye salmon is often described as a fish with an intense flavor and high nutritional value, making it an ideal choice for those who value a healthy and balanced diet.

Roasted sockeye salmon with lemon-herb butter

Ingredients:

• 2 sockeye salmon fillets (about 200–250 g each)
• 2 tablespoons of butter (at room temperature)
• 1 lemon (juice from 1/2 lemon, zest from the whole lemon)
• 1 clove of garlic (finely chopped)
• 2 tablespoons of fresh herbs (e.g., dill, parsley, thyme)
• 2 tablespoons of olive oil
• sea salt and freshly ground pepper
• optional: 1/2 cup white wine for basting (adds depth of flavor)

Preparation:

1. How to make herb butter:

   • In a bowl, combine the butter, finely chopped garlic, lemon zest, and fresh herbs. Mix until smooth and well combined.
   • Herb butter is the key to giving salmon depth of flavor and moisture, while bringing out its natural aroma.

2. Seasoning the salmon:

   • Rinse the sockeye salmon fillets under cold water and pat dry with a paper towel.
   • Rub the fillets with sea salt and pepper on both sides.
   • Drizzle the fillets with the juice of half a lemon and lightly brush them with olive oil so they are evenly coated. The olive oil helps them cook evenly.

3. Preparation for baking:

   • Preheat the oven to 200°C (convection).
   • Place the fillets skin-side down on a baking sheet lined with parchment paper or in an ovenproof dish.
   • Spread the prepared herb butter over each fillet, pressing gently so that it adheres to the fish.

4. Baking:

   • Place the salmon in the oven and bake for about 10–12 minutes, depending on the thickness of the fillets. Sockeye salmon cooks faster than other varieties, so be careful not to overcook it.
   • Halfway through cooking (about 5–6 minutes), you can drizzle a little white wine over the fish to add depth of flavor and keep it moist.

5. Finalization:

   • Once you take the salmon out of the oven, let it rest for 2–3 minutes so the meat can relax and the juices can distribute evenly.
   • Finally, you can drizzle the remaining lemon juice over the fish for a fresh taste.

6. Application:

   • Serve the sockeye salmon with roasted potatoes, steamed vegetables, or a arugula salad. Herb-infused couscous or lemon risotto also make great sides.

Enjoy your meal!