Smoked Sockeye Salmon

Smoked sockeye salmon is a traditional preserved fish product with deep roots in the Indigenous food cultures of Alaska and the Pacific Northwest. Sockeye salmon has the deepest red flesh of any salmon species and a rich, full flavour that intensifies beautifully through the smoking process.

The fillets can be hot-smoked (cooked through and flaky) or cold-smoked (silky and translucent), each producing a distinct texture and character. Hot-smoked fillets are excellent eaten on their own, flaked into salads, or added to pasta and rice dishes. Cold-smoked fillets are typically sliced thin and served on bagels, blini, or crackers.

Sockeye salmon’s high oil content makes it particularly well suited to smoking, as the fat carries and distributes the smoky flavour throughout the flesh. The skin, left on during smoking, helps hold the fillet together and adds flavour.