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Limited Edition Copper River Sockeye Dinner Fillets
Product Name Price Qty
Six 6 oz Copper River Sockeye Salmon Dinner Fillets
$85.00 Out Of Stock
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Limited Edition Copper River Sockeye Dinner Fillets

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For a limited time only, enjoy 6 oz dinner fillets of legendary Copper River Sockeye Salmon, flash frozen from fresh.


The Story of the Copper River:
High on Alaska’s remote Mt. Wrangell, the melting ice of Copper Glacier gives birth to the legendary Copper River - a raging 300-mile river, which is home to the most anticipated, and celebrated, wild salmon run in the world. 
SeaBear Fresh & Wild Copper River Sockeye Salmon
Beginning 3,600 feet above sea level, the Copper River squeezes its way through narrow canyons with walls of rock towering hundreds of feet above the river. As the Copper River forces its way downstream, it creates fast currents and powerful waves until it ultimately reaches sea level at the Copper River flats where it meets the Gulf of Alaska. 

Copper River Salmon have been commercially harvested since 1889. Today these “thoroughbreds of the sea” are widely recognized for the unmatched culinary experience they offer, as they find their way to fine restaurants and markets across the country direct from one of the most pristine, most rugged, most untouched corners of the world.

Wild Salmon Dinner Fillets

Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked.

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

Storing Your SeaBear Wild Salmon Dinner Fillets

Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.  Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.


The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Nutrition Facts
Serving Size 3 oz
Amount Per Serving
Calories 140 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 110mg 5%
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 22g
Vitamin A: 4%
Calcium: 0%
Vitamin C: 0%
Iron: 2%

Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.5g

Kosher - Items with this symbol indicate Kosher Certified.

Ships On Ice - Items with this symbol ship on ice, and must be either refrigerated or frozen upon arrival. Shipments on ice are sent Monday, Tuesday, and Wednesday only.

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