This isn’t just any salmon – it’s MSC-certified wild-caught sockeye, sustainably harvested from the pristine Alaskan waters and processed in Burnaby, British Columbia. What sets it apart? With its vibrant red hue, this salmon offers a richer flavor and firmer texture than most others. Freshness is key; there’s no overpowering “fishy” taste or smell. You can almost feel the cool ocean breeze when you open the package, as these fillets are flash-frozen just hours after being caught. Plus, like all salmon, it’s a fantastic source of omega-3 fatty acids and protein, making it as nourishing as it is delicious.

COOKING TIP: Want perfectly crispy salmon skin? Here’s the secret. Start by ensuring your fillet is completely dry and at room temperature. Then, heat a lightly oiled pan and place the fillet skin-side down. Gently press it down to ensure the skin makes full contact with the hot surface. Don’t flip it just yet! Let it cook until the fish becomes pale and opaque – almost done! When it’s close to your preferred level of doneness, give the other side a quick sear. Plate the fillet skin-side up to keep it crispy. Thanks to the firm, compact texture of sockeye salmon, it also holds up beautifully on the grill.