All About Alaskan Sockeye Salmon

Citrus SalmonIt’s pink, it’s delicious, and it’s fresh right now. Alaskan Sockeye Salmon is the fish to buy right now. Alaskan fisherman are catching these tasty fish in bulk this season, driving prices down, which is good for you. Here at McGonigle’s we’re selling the freshest wild salmon in Kansas City at just $14.99 a pound.

So, why is wild Alaskan sockeye salmon a great buy? For one, it’s a very tasty and healthy addition to any diet. The Mayo Clinic recommends one to two servings of fish a week to help prevent a risk of heart attack. Also, fatty fish, such as wild salmon, are loaded with omega fatty acids, which benefit your brain function, metabolism, and heart function. And don’t worry about toxins. Wild Alaskan sockeye salmon tend to have very low levels.

But once you buy this delicious fish, you still need to know what to do with it. Salmon is a very versatile fish. It pairs well with many dishes, and can be prepared in a multitude of ways. Here’s one of our favorite salmon recipes for you to try out.

Broiled Sockeye Salmon with Citrus Glaze


  • 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
  • 1/3 cup dark brown sugar
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Recipe courtesy of Alton Brown on the Food Network, 2009

Head on down to McGonigle’s Market on the corner of Ward Parkway and 79th Street today to pick up the fish, produce, and all the other ingredients you need to make this awesome alaskan sockeye salmon.

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