Sockeye salmon is a Pacific salmon species known for its deep red-orange flesh, firm texture, and rich, fatty flavor - among the most intensely colored and flavorful of the commercially available salmon species. Like other Pacific salmon, it is anadromous: born in freshwater rivers, it migrates to the ocean to mature, then returns upriver to spawn.
Its firm flesh holds up well to smoking, curing, grilling, pan-searing, baking, and poaching, and its bold flavor and texture make it a common choice for sushi and sashimi. It pairs well with citrus, fresh herbs, and acidic sauces or glazes that cut through its richness.
Sockeye is generally fattier and more strongly flavored than pink or coho salmon, and less fatty than farmed Atlantic salmon - a useful distinction when substituting one for another in a recipe.