15 lbs Sockeye Salmon

Description

Characteristics of the Fish

Mild flavored salmon
Bright orange to red color
Lean and flakey salmon
Semi-boneless fillet portions

Details of Harvest and Seasonality
Harvest Area: Southeast Alaska
Gear Type: Gillnet
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: June through mid-August
Suggested Cooking & Handling
Be especially careful not to overcook Sockeye Salmon. Internal temp of fully cooked sockeye is 135F. Tip – avoid using acidity or salt before cooking as these ingredients tend to extract the subtle omega-3 fats from the sockeye. Acidity and salt may be used to enhance flavor after cooking while the fillet is at rest.

Grill:

400F degrees for 10 minutes per inch of thickness. Pouch sockeye fillet in foil and add fats and cooked vegetables to insulate fillet and retain juiciness. Place pouched fillet indirectly from the grill flames.
Remove fillet from heat promptly once the appropriate cooking time has elapsed then allow the cooked fillet to rest for 4 minutes before eating.

Bake:

250F degrees for 20 minutes per half-inch of thickness or until internal temp is 135F.
Remove fillet from heat promptly once the appropriate cooking time has elapsed and allow the cooked fillet to rest for 4 minutes before serving.
When fillets are covered in pouches and/or sauteed vegetable, add additional 4 minutes cooking time per 1/2 inch thickness of fillet to compensate for your salmon’s insulation from the heat.

Pan Sear:

Heat lightly oiled skillet on low/medium heat then place your fillet skin side down covered for 7-8 minutes per 1/2 inch thick fillet portion. For thicker fillets, after 7-8 minutes, finish in the broiler for additional 4 minutes.
Remove from the heat after the correct time has elapsed then allow the fillet to rest for 4 minutes before serving. If the sockeye skin seems to stick to your pan then remove only the fillet leaving the skin behind on the pan. Fully cooked sockeye will easily lift off the cooked skin of the fillet. Drizzle fillet with preferred sauce before serving.
Alternate skillet method: Prepare pan as described above and place the fish skin side up into the hot oil uncovered for approximately 5-6 minutes. When sockeye is ready to flip it will lift easily otherwise wait another minute or two until fish is barely golden then flip onto the skin side down and continue cooking for additional time required. Avoid cooking sockeye fillets for more than 15 TOTAL minutes per one-inch thickness. Total cook time of a 1 inch thick sockeye portion is 15 minutes. To avoid over cooking, you will need to be aware of how many minutes the fillet cooked before it was ready to flip easily then continue cooking on the skin side for no longer than remaining total time.