About This Cut
Fresh from the Copper River region, our Wild Sockeye Salmon is prized for its deep colour, rich flavour, and firm, tender texture — a standout catch from the Pacific Northwest, well-suited to searing, baking, or grilling.
How to Cook It
- Pat the fillet dry and season with salt just before cooking.
- Sear skin-side down in a hot, oiled pan for 4–5 minutes, then flip and cook 2–3 minutes more (or bake at 200°C/400°F for 10–12 minutes).
- Cook until the internal temperature reaches at least 70°C/158°F and the flesh flakes easily with a fork.
- Rest 2 minutes before serving.
Safe Internal Temperature
| Cut | Internal Temp |
|---|---|
| Fish (salmon) | 70°C / 158°F |
Check with a digital meat thermometer at the thickest part. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Score the skin lightly before searing to help it crisp evenly and lie flat in the pan.
A cooking guide from HQ Meats.
