Wild caught quality Sockeye Salmon, sustainably caught in prime condition in Alaska and filleted in Australia, This wild salmon is a nutritious source of protein with nothing artificial added.

Wild Sockeye Salmon

• Pan-fry: Heat a little oil in a pan over medium-high heat. Cook skin-side down (if it has skin) for 3–4 minutes until crisp, then flip and cook 1–2 minutes more.
• Oven: Bake at about 200°C for 8–12 minutes, depending on thickness.
• Air fryer or grill: Cook at around 200°C for 7–10 minutes.

Key tip: Wild sockeye is leaner than farmed Atlantic salmon, so it dries out faster. Take it off the heat once it flakes easily but is still slightly glossy in the centre. Its naturally deep red colour can make it look underdone when it isn’t, so judge doneness by flaking rather than colour.

It goes well with greens, rice, potatoes or salad.