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Sockeye Salmon and Astaxanthin

It’s difficult to pick a favorite salmon from all the line-caught wild salmon that Alaska Gold Seafood offers. All are great sources of protein and Omega-3 fatty acids and all are delicious. Wild Salmon truly is nature’s perfect protein!

Our Alaska Gold Coho Salmon is mild, clean-tasting, and grills well. Our Alaska Gold King Salmon is big and rich with a luscious flake. Our Alaska Gold Keta Salmon is also mild with a faint and pleasant earthy flavor that is easy to blend with a wide range of recipes. Our Alaska Gold Sockeye Salmon is bold in flavor and loaded with vitamin D and astaxanthin. 

Well, wait, what is astaxanthin?

In short, astaxanthin is the orange-red antioxidant pigment produced by marine algae, in part to protect their DNA from sunlight-induced damage. The benefits of astaxanthin go up the ocean food chain, first from small plankton and algae-eating crustaceans such as shrimp and krill, and then to wild Alaska salmon that eat these creatures while roaming the oceans.

Recent studies show that astaxanthin…

* inhibits cancer growth

*reduces inflammation

*prevents heart and liver damage

*reduces cholesterol levels

Additionally, researchers believe astaxanthin can improve endurance, enhance skin appearance, increase immune response, as well as reduce risk factors for heart disease.

Sockeye Salmon with Astaxanthin Infographic.

All salmon have flesh that is white at birth, but gradually turns orange-red as they continuously consume astaxanthin-rich crustaceans. Wild Alaska Salmon – such as our sockeye salmon, king salmon, coho salmon, and keta salmon – are some of the richest food sources of astaxanthin. And sockeye salmon, because its diet leans heavily on krill and plankton, is particularly rich in astaxanthin.

But on top of the astaxanthin, sockeye salmon is a spectacular source of protein and excellent source of vitamin B12 and vitamin D, in addition to the heart-healthy omega-3 fatty acids so craved by many wild salmon fans.

Sockeye salmon has a bolder flavor than our milder coho salmon and keta salmon, for example. We find that because sockeye salmon is more flavor-forward, sockeye salmon pairs well with more upfront flavors. We recommend this Alaska Gold Sockeye Salmon with Chipotle Honey Glaze Recipe. Or this Mustard Maple Sockeye Salmon with Roasted Vegetables Recipe.

What makes our Alaska Gold Sockeye special is that are caught on hook and line, caught on hook and line. These line-caught sockeye salmon are specially handled with the same One Hook One Fish philosophy with which we approach our famous king salmon and coho salmon and will be some of the finest salmon you’ve had.

Give these recipes a shot as we have our Alaska Gold Sockeye Salmon on sale right now as part of our American Heart Month Sale, which also includes our Rockfish, Sablefish, and more.

Benefits of Seafood and Omega-3s
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Mustard Maple Sockeye Salmon with Roasted Vegetables

Photo courtesy of Alaska Seafood

Here is a wild Alaska salmon recipe that can be cooked from frozen or thawed portions. The mustard pairs particularly well with our Alaska Gold sockeye salmon, but will work with any of the wild salmon we offer.


Wild Alaska Sockeye SALMON:

Alaska sockeye salmon portions, frozen or thawed

2 Tablespoons olive oil

2 Tablespoons maple syrup

2 Tablespoons Dijon-style mustard

1 Tablespoon poultry seasoning

2 garlic cloves, minced


4 to 6 peanut potatoes  (about 4 oz.), washed and cut into pieces

2 medium zucchini, thick-sliced

2 medium yellow carrots, peeled and sliced

2 medium orange carrots, peeled and sliced

1 kohlrabi (about 8 oz.), peeled and cubed

2 Tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 to 1 teaspoon pepper



Preheat oven to 450°F.  Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper.  Seal bag; turn bag over several times to coat.  Spread vegetables evenly onto a large baking sheet.  Roast in oven for 15 minutes.


1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 

2. Rinse fillets under cold running water to remove any ice glaze.  Pat dry with paper towels.  Coat salmon with mustard-maple mixture.

3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.

4. Place fillets on sheet; return to oven.  Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for thawed, just until salmon is opaque throughout.

5. To serve, portion one-fourth of the vegetables with a salmon fillet.

Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska. Photo courtesy of Alaska Seafood.