Recipe: Delicious Sockeye salmon

Sockeye salmon. Experience the quality of our wild salmon and you'll agree it's nature's finest work. The sockeye salmon (Oncorhynchus nerka), also called red salmon, kokanee salmon, or blueback salmon, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it. This species is a Pacific salmon that is primarily red in hue during spawning.

Sockeye is a species that belongs to the Pacific salmon family with other popular varieties like coho and king (aka Chinook) salmon. The best Sockeye salmon comes from Alaska, mostly out of the Bristol Bay region. We also love to target large, fatty fresh sockeye from Southeast Alaska. You can cook Sockeye salmon using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sockeye salmon

1. Prepare 1 1/4 lb of Sockeye Salmon fillet.
2. Prepare 1 tbsp of lemon juice.
3. It's 2 tbsp of mayonnaise.
4. Prepare 1/2 tbsp of dill weed.

In fact, it's sometimes called red salmon. Unlike most other varieties, sockeye is not farmed! Sockeye salmon is a type of salmon mainly found in the northern Pacific ocean. It's flesh (when raw) has a very deep red hue to it, making it easy to spot amongst the (primarily orange) salmon varieties at your seafood market.

Sockeye salmon instructions

1. Set oven to 375° Whip mayo and lemon juice with fork to blend. Add dill weed...
2. Spread mayo mixure on salmon.
3. Bake in 375°F oven for 10 minutes..
4. Switch oven to broil and broil for 3 minutes. If fish flakes with a fork it is ready..
5. .

Common names: Red salmon, Blueback (Columbia and Quinault Rivers), Kokanee or "silver trout" (landlocked form) Populations of this species Sockeye salmon (Ozette Lake ESU) Sockeye salmon (Snake River ESU) Also known as red salmon, sockeye is the second smallest of the five main Pacific salmon species after pink salmon. Frequently considered to be the best for flavor and texture, which is one of the reasons why it is often canned, sockeye is relatively low in fat with flesh carrying a fluorescent orange tinge. They are known as "reds" both for their dark flesh color and because they turn deep red (from the bright silver pictured here, which is how you'll see them at markets since the commercial catch is caught at sea) as they move upstream to spawn. Best With Skin And Bones - Rubinstein Salmon Red Sockeye Canned Salmon "Made from red salmon, rich in flavors and nutritions, made of wild caught salmon, superb presentation, edible skin and bones." Best With Low Sodium - Starkist Wild Alaskan Reduce Sodium Canned Salmon Sockeye Although it tends to be a bit smaller than other varieties, the sockeye salmon fillet is instantly recognizable by its brilliant blood-orange color. It's not as fatty as Chinook, but its.