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Sockeye salmon is the most valuable U.S. salmon species known also as red salmon because of their bright red flesh. The name sockeye has nothing to do with the fish's eyes but is a corruption of the Native American name sukkai. Sockeye range from California's Sacramento River system north to the Bering Sea and then south to northern Hokkaido. Bristol Bay, Alaska, has the largest sockeye run, during which millions of fish are taken. There are also major runs in the Copper River and parts of Southeast Alaska. Commercially caught fish run 4 to 10 pounds. Most are caught with gillnets. Sockeye are not farmed.

The raw meat is firm and has a bright-red or orange-red color. Sockeyes are the reddest-fleshed of the wild salmon. Cooked meat remains red and firm.

For its long migration, the sockeye salmon carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich full flavor with moderate to firm texture.

A light marinade and simple grilling treatment showcase the wonderful flavor of sockeye. Use salmon steaks 1 to 2 inches thick. Prepare a marinade by mixing 1 cup white wine with 1/4 teaspoon dried marjoram, 1 teaspoon minced onion and freshly ground black pepper. Marinade in the refrigerator for a couple of hours, turning the salmon once or twice. Grill until fish flakes readily and is no longer translucent.

Cooking Methods: Bake, Broil, Grill, Smoke