alaska keta salmon fillet

These frozen Alaska keta salmon fillets are available in both skin-on and skinless varieties.

The keta salmon are wild-caught in Alaska (United States) and are described as harvested using sustainable methods.

One serving contains about 29 grams of protein and roughly 1,150 mg of omega-3s, including 890 mg of EPA and DHA combined.

Thawing: either submerge the sealed pouch in cold water (about 30 minutes) or thaw in the refrigerator for 8–10 hours. Cooking: skillet — cook about 4–5 minutes on the first side, then 6–8 minutes on the second until the fish flakes; oven — bake at 350°F for 16–20 minutes. Do not microwave.

Do not refreeze fillets once thawed. Refrigerate leftovers immediately or discard them, following the product label's storage instructions.

Reviewers commonly describe keta salmon as paler in color with a milder taste and lower fat than other salmon, while still being fresh and flavorful.

Packages typically contain about five fillets, and reviewers note that individual portion packaging helps maintain freshness after opening.

Skillet: cook about 4–5 minutes on the first side, then 6–8 minutes on the second, until the fish flakes. Oven: bake at 350°F for 16–20 minutes. Aim for a final internal temperature of 145°F for food safety.