Place

ALL our salmon comes from Bristol Bay

In the first several years of our marriage, my wife Eliza and I taught school and began building our family in the Bristol Bay watershed — near the villages of Port Alsworth and New Stuyahok. It didn’t take long for us to understand what makes this place different.

Bristol Bay is home to the largest wild sockeye salmon run in the world. Every summer, millions of salmon return from the North Pacific to the same rivers where they were born. It’s one of the last truly intact wild fisheries on the planet.

This isn’t a marketing story for us — it’s where we’ve lived, worked, and fished.

Sustainability

We Only Harvest the Surplus

Alaska’s constitution requires fisheries to be managed for sustained yield. That means harvest levels are set daily by biologists based on real-time data. Only the surplus fish are harvested, and enough salmon are allowed upstream to ensure future generations return.

For us, it's personal. We need a thriving fishery to pass onto our kids. This isn't a one and done.

When we say all our salmon comes from Bristol Bay, we mean it.

No feedlots.

No imported fish.

No anonymous supply chains.

Just wild salmon from a place we know personally — harvested carefully, handled with respect, and delivered directly to your family’s table.

Flavor and Cooking

Red Gold

  • Flavor: Bold, clean, slightly richer than coho
  • Texture: Firm and meaty
  • Fat Content: Moderate (leaner than king, richer than pink)
  • Best For: Grilling, broiling, cedar plank, cast iron, baking
  • KEY TIP: Because wild salmon does not contain the saturated fats that farm-raised salmon contain, it can be easy to overcook. Our salmon is sushi-grade. The less cooking the better ;).

If you like salmon that tastes like salmon, sockeye is your fish.

*Fun Fact: Sockeye is the most red of all the wild-salmon species due to the extremely high percentage of krill in it's diet.

Nutritional Benefits

Food is Medicine

Wild sockeye salmon is:

  • High in Omega-3 fatty acids
  • Rich in protein
  • Loaded with Vitamin D
  • Naturally non-GMO
  • Free from added hormones

Its natural antioxidant content (astaxanthin) also supports heart and cellular health.

How to Cook Sockeye Salmon

Grilling

Preheat your grill to medium-high heat. Brush fillets with olive oil and season with salt, pepper, and fresh herbs. Grill skin-side down for 4-6 minutes, then flip and cook for another 3-4 minutes until the flesh flakes easily. Careful not to overcook.

Pan-Searing

Heat a cast-iron skillet over medium-high heat with a touch of butter or oil. Place fillets skin-side up and sear for 2-3 minutes. Flip and cook for 4-5 minutes until the skin is crispy. The result is a beautiful crust with a tender, moist interior.

Baking

Place fillets on a parchment-lined baking sheet, drizzle with olive oil, and season generously. Bake at 400°F for 8-10 minutes until the flesh flakes easily. This gentle method is perfect for preserving the delicate flavor.

Smoking

Sockeye's bold flavor stands up beautifully to smoking. Cure fillets with salt and sugar for 4-6 hours, rinse, and smoke at 225°F for 2-3 hours using alder or cherry wood. The result is restaurant-quality smoked salmon.

More Recipes

Shop Sockeye

View all