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Copper River Sockeye Salmon

Robust and rich in flavor, this deep-red salmon has the firmest texture of all wild Alaska salmon.

Haggen is proud to offer some of the world’s finest wild salmon from the mouth of the Copper River in Alaska.

Every year in mid-May, the salmon return to the Copper River’s icy, pure and pristine waters. The rugged landscape creates an environment perfectly suited for Copper River Salmon to develop their renowned flavor and large reserves of heart healthy omega-3 oil. So catch the first of the season at Haggen – your place to go for fresh, wild Alaska salmon.

Seafood availability subject to weather and fishing conditions

Copper River, Alaska Video

Guess the weight of the first


delivered to Haggen

Winner gets 3 lbs of fresh Copper River salmon, plus a $25 Haggen gift card for a Memorial Day cookout!

See our seafood counter for details.

The first Copper River Salmon weighed 4.97 lbs and arrived at Shoreline Haggen May 17. Congrats to the winning guesses! Click image for video.


Copper River Salmon

with Olive Oil, Lemon & Herbs

by Executive Chef Bryan Weener


  • 6 6 oz. Copper River salmon fillet pieces
  • 1/4 cup olive oil
  • kosher salt
  • 2 Tbsp. thyme, chopped
  • 2 Tbsp. Italian parsley, chopped
  • 2 Tbsp. rosemary, chopped
  • 2 Tbsp. lemon zest
  • 1 Tbsp. cracked black pepper

Combine all ingredients and cover each piece of salmon with the herbs and olive oil. Let sit for 4-6 hours.
Pre-heat grill to medium high heat. Brush salmon with a light coating of olive oil and sprinkle with kosher salt. Using a paper towel or a cloth rag coat the grate of the grill with olive oil right before you place the salmon on the grill. Grill 4–6 minutes then turn over and grill for 3–4 more minutes depending on the thickness of the fillet.
Finish with a squeeze of lemon on top of each piece of fish.

Sesame Ginger Alaska Salmon


  • 4 Alaska Salmon steaks or fillets
  • (4 to 6 oz. each), fresh
  • 5 green onions, cut into 2” shreds, reserving 1/4 cup shreds
  • 1/3 cup fresh cilantro, chopped
  • or 1-1/2 Tbsp cilantro, dried
  • 1 lemon, cut into 8 thin slices
  • 2 Tbsp dark sesame oil
  • 2 Tbsp ginger, minced and packed
  • 1/3 cup sake or dry sherry
  • 1/4 cup light soy sauce

Preparation time: 15 minutes

Rinse Alaska Salmon under cold water; pat dry with paper towel.
Preheat broiler. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Layer onions and cilantro in 4 equal stacks (the size of the salmon portions) on baking sheet. Top each serving with 2 lemon slices. Stir together sesame oil and ginger; spoon about 1 teaspoon of mixture over each pair of lemon slices. Top with salmon portions. Add sake and soy sauce to remaining oil mixture; blend. Spoon over salmon portions. Broil 4-5 inches from heating element until salmon is nicely browned, about 6 minutes. Turn off broiler; set oven to 375°. Cook an additional 2 minutes. Cook just until fish is opaque throughout. Serve garnished with reserved green onions.

Makes 4 servings.

Photo and recipe courtesy of Alaska Seafood

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Right click on image to download printable PDF.

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