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Copper River Salmon

The Copper River is the birthplace of three wild Alaskan salmon species. These salmon live as adults in the Gulf of Alaska and the Pacific Ocean eating small crustaceans and zooplankton. Every year (May – September) king, sockeye, and coho return to the Copper River to make the arduous 300-mile migration up the turbulent waters in order to spawn. Because the Copper River is so long and steep (an average elevation of 12 feet per mile), these fish must pack on sufficient fat reserves to fuel their epic journey. As a result, they are rich in heart healthy omega-3 fatty acids and flavorful oils. The fish’s distinct regional DNA and life cycle yield the world’s finest salmon and that is why you’ll find it at all Tony’s locations!

Sockeye Salmon

Sockeye Salmon run through May, June, and July.
Their average weight is 6 lbs (range 4-6 lbs.).

Also known as Red salmon, sockeye is robust and rich in flavor with a firm texture that makes it versatile for any cooking method. Famous for its natural deep red flesh, sockeye is the most abundant species in the Copper River Delta. A summer BBQ favorite.

Nutrition Info

Serving Size: 7 oz. • Calories: 440 • Fat: 22g • Protein: 54g • Omega-3: 2400mg

King Salmon

King Salmon

King Salmon run through May and June.
Their average weight is 20 lbs. (range 20-50 lbs.).

Prized for its exceptionally high oil content, succulent texture and rich flavor, this luxury fish literally melts in your mouth. Also known as Chinook, this fish is the largest of the three species and boasts the highest oil content of the three species. Let its natural flavor shine simply with salt, pepper and olive oil.

Nutrition Info

Serving Size: 7 oz. • Calories: 560 • Fat:26g • Protein: 52g • Omega-3: 3400mg

How to Cook Copper River Salmon

It's easy to cook salmon! Follow these steps for a delicious healthy meal in minutes!

Sautéed & Pan-Seared

• Brush both sides of fish w/ oil or butter
• Season salmon as desired
• Heat in a pan over medium high heat
•Cook for 3-4 minutes each side

Roasted & Broiling

• Preheat oven to 450°F
• Brush both sides of fish w/ oil or butter
• Season salmon as desired
• Cook for 8-10 minutes


• Simmer water in a large pan
• Turn off heat and add fish skin side down
• Liquid should cover fish completely
• Cover the pan tightly
• Return to a light simmer
• Cook for 4-6 minutes


• Thoroughly clean grill
• Preheat grill to medium heat
• Oil both sides of the fish
• Marinate or season
• Grill until meat is opaque all the way through

Wine and Beer Pairings

Perfect Pairings

The rich flavors of Copper River Salmon pairs beautifully with dry red and white wines that have fruity notes such as Pinot Noir and Cabernet Sauvignon. And also pairs with hoppy beers like IPA's and Pilsners.


Friendly Flavors

Chervil, Coriander, Dill, Thyme, Rosemary Garlic, Green Onions, Shallots, Tender green herbs Avocado, Cucumbers, Citrus, Miso, Mustard, Ginger

In the Kitchen w/ Chef Mick: Salmon Mastery

Not all salmon is the same! In this episode, Chef Mick Rosacci is educating us all on the differences between species of salmon, how we keep them fresh at Tony’s, and how you can easily cook them at home! Recipes include: Pan Seared Salmon, Grilled Salmon, Salmon belly pinwheels, Crispy Salmon Skin, Cedar Plank Salmon, and Gravlox. Watch this video to gain some excellent knowledge on all things salmon!


Check out some salmon recipes from our friends at Copper River here. You can also visit our very own salmon recipes here.

Copper River Sockeye Salmon

Known as "The Red Salmon"
Smaller in size
Cooks Faster
Firm Texture
More Intense Flavor

Copper River King Salmon

Known as "The Wagyu of Seafood"
Larger in size
Higher Fat Content
HIgher in Omega-3s
Buttery Flavor

Colorado's Finest Seafood and Fish market


Our seafood is the finest in town! Our suppliers’ commitment to quality and integrity is top notch. Tony’s is committed to sustainable fishing practices. Tony’s seafood arrives fresh daily via United Airlines by 3 am MST making Tony’s seafood undeniably fresh.


We go out of our way to offer responsibly raised fish that doesn’t have a negative ecological impact. With this purpose in mind, the fish are raised at low density and eat sustainable feeds. Seafood is sustainable when it is farmed or caught using methods that guarantee the long-term health and stability of particular species, as well as the overall marine ecosystem.


From salmon to swordfish, you’ll find the oceans bounty at your fingertips at Tony’s. But if you don’t see it in our case, just ask! Our seafood team is will happily place any special orders, requests, or answer questions on availability. Just contact us!