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Wild Caught Alaskan Sockeye Salmon

15-20 minutes | Serves 2-3

We are proud to partner with The Fish Princess to bring fresh, sashimi-grade Wild Alaskan Sockeye Salmon direct from the icy waters of Bristol Bay in Alaska to your dining room table.

What you’ll receive:

  • 12 oz Wild Alaskan Sockeye Salmon (two 6 oz filets)
  • Organic Lemon

NOTE: may arrive partially frozen to ensure freshness. Store in the refrigerator to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

Cooking time after thawing = ~5-8 min

Recipe instructions:

  1. Preheat the oven to 425°F. Adjust an oven rack to the lowest part of your oven.
  2. Wash and thinly slice the lemon into rounds or half rounds.
  3. Remove the salmon filets and pat dry with a paper towel, drizzle with 1 tablespoon of olive oil, season with 1/4 teaspoon salt and a few cracks of freshly ground pepper, then top with lemon slices. If using, slide a pat of butter under the lemon for extra richness.
  4. Place on the bottom shelf of your oven to roast.
  5. Remove when the salmon flakes when pierced with a fork and is opaque at the center, 5-8 minutes.
  6. Serve and enjoy alongside your meal!

flaky flesh with delicate flavor

Wheat-free

Wild Alaskan Sockeye Salmon

Regular price $16.95
Unit price
per 

two 6oz filets

Wild Caught Alaskan Sockeye Salmon

15-20 minutes | Serves 2-3

We are proud to partner with The Fish Princess to bring fresh, sashimi-grade Wild Alaskan Sockeye Salmon direct from the icy waters of Bristol Bay in Alaska to your dining room table.

What you’ll receive:

  • 12 oz Wild Alaskan Sockeye Salmon (two 6 oz filets)
  • Organic Lemon

NOTE: may arrive partially frozen to ensure freshness. Store in the refrigerator to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

Cooking time after thawing = ~5-8 min

Recipe instructions:

  1. Preheat the oven to 425°F. Adjust an oven rack to the lowest part of your oven.
  2. Wash and thinly slice the lemon into rounds or half rounds.
  3. Remove the salmon filets and pat dry with a paper towel, drizzle with 1 tablespoon of olive oil, season with 1/4 teaspoon salt and a few cracks of freshly ground pepper, then top with lemon slices. If using, slide a pat of butter under the lemon for extra richness.
  4. Place on the bottom shelf of your oven to roast.
  5. Remove when the salmon flakes when pierced with a fork and is opaque at the center, 5-8 minutes.
  6. Serve and enjoy alongside your meal!