Skip To Content
Advertisement for Favor. Click to product page.4 weeks, $0 delivery fees
New Favor users only
Learn more

Promoted

1/3

H‑E‑B Wild Caught Alaskan Sockeye Salmon Fillet

lb
$17.65 lb($1.10 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Sustainably sourced from the pristine waters of Alaska, H-E-B Wild Caught Alaskan sockeye salmon is prized for its distinctive redness and rich robust flavor. Firm enough for grilling on a cedar plank, sockeye fillets can also be baked or pan-fried. If you're looking to switch up your usual Atlantic salmon selection, give Alaskan sockeye a try.

• Previously frozen Alaskan sockeye salmon fillet
• Wild caught and sustainably sourced
• Rich robust taste and firm texture
• Distinctive red color
• Grill, bake or pan-fry
• From our H-E-B Fish Market

Highlights

  • Nutrition Facts

    Varies servings per container

    Serving Size
    4 oz (113g)
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Total Fat
      • 5g
      • 6%
    • Saturated Fat
      • 1g
      • 5%
    • Trans Fat
      • 0g
    • Cholesterol
      • 55mg
      • 18%
    • Sodium
      • 80mg
      • 3%
    • Total Carbohydrate
      • 0g
      • 0%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 0g
    • Includes Added Sugars
      • 0g
      • 0%
    • Sugar Alcohol
      • 0g
    • Protein
      • 25g
    • Vitamin D
      • 12mcg
      • 60%
    • Calcium
      • 10mg
      • 0%
    • Iron
      • 0mg
      • 0%
    • Potassium
      • 410mg
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Sockeye Salmon.

    Allergens and safety warnings

    Contains: SALMON

  • Oven: Preheat oven to 450°F. Season sockeye salmon as desired. Measure the fillet at its thickest point. Bake fillet with skin side down in upper 1/3 of oven for 10 minutes per inch of thickness until fish begins to flake when tested with a fork and color turns from translucent to opaque (internal temperature of 150°).