Smoked Sockeye
Smoked Sockeye, often prepared as lox (cold-smoked) or hot-smoked, is a premium salmon dish made from the vibrant, deep-red sockeye salmon native to the cold waters of the North Pacific, particularly Alaska and British Columbia. The fish is cured in salt and then smoked over wood chips like alder or apple, which imparts a rich, savory flavor and silky or flaky texture depending on the method. It's a staple in Pacific Northwest cuisine and a beloved ingredient in brunch dishes worldwide.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and healthy fats, particularly omega-3 fatty acids, while being virtually carb-free. A typical 3-ounce (85g) serving provides around 120-160 calories, along with significant amounts of vitamin D, B12, and selenium.
Nutrition breakdown
| Calories | 117 kcal |
| Protein | 20.5 g |
| Carbs | 0 g |
| Fat | 3.7 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Potassium | 320 mg |
| Vitamin D | 570 IU |
| Vitamin B12 | 4.8 mcg |
| Niacin (B3) | 7.8 mg |
| Selenium | 36 mcg |
| Phosphorus | 210 mg |
| Omega-3 (EPA+DHA) | 1.0 g |
| Vitamin B6 | 0.6 mg |
Per 3 oz (85 g) · estimated, varies by recipe
💡 What's interesting
The striking ruby-red color of sockeye salmon comes from its natural diet of虾磷虾, which contain the antioxidant astaxanthin, and this color is preserved during the smoking process. Culturally, it represents a centuries-old preservation technique used by Indigenous peoples of the Pacific Coast, and it has become a symbol of sustainable, wild-caught seafood.
