If you’re looking for salmon with bold colour and unforgettable flavour, sockeye is the gold standard. Its vivid red flesh isn’t just eye-catching—it’s a natural signal of high omega-3s and superior quality.

Prized for its firm texture and rich, wild taste, sockeye is the wild salmon lover’s salmon. Responsibly caught in the North Pacific, each fillet is skin-on, boneless, and vacuum-packed for peak quality and effortless preparation. Whether you’re cooking for health, flavour, or both—this is salmon that delivers.

Think of sockeye as a showpiece that requires very little staging. Grill it skin-side down, bake it with a touch of olive oil, or pan-sear it to crispy perfection. It’s also sashimi-grade, meaning it can be enjoyed raw. Just don’t overcook it—its firm flesh is best when just barely opaque. A squeeze of lemon, a pinch of sea salt, and dinner is done.