Smoked King Salmon
Smoked King Salmon

Smoked King Salmon

$23.99
(12 reviews) Write a Review
$23.99
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  • Description

    We have partnered with Briney Sea Delicaseas to bring you a Pacific Northwest favorite - smoked salmon. The king salmon is caught in Alaska and Canada, and is brined for 12 hours in a blend of spices then smoked over 100% hard wood to ensure a juicy and tender bite.

    Sold by the piece - average weight: 0.48 - 0.52 lbs

    *perishable product*

     

  • Shipping Details

We have partnered with Briney Sea Delicaseas to bring you a Pacific Northwest favorite - smoked salmon. The king salmon is caught in Alaska and Canada, and is brined for 12 hours in a blend of spices then smoked over 100% hard wood to ensure a juicy and tender bite.

Sold by the piece - average weight: 0.48 - 0.52 lbs

*perishable product*

 

Reviews

12 Reviews
  • 5

    Maria | Mar 11th 2024

    Smoked salmon

    Ooh, so good!!

  • 5

    David Cooksey | Aug 20th 2023

    Smoked salmon

    Fantastic

  • 5

    Bruce Lantz | Jun 20th 2023

    Smoked Salmon

    It reminds me of the Salmon I had growing up in the PNW Great stuff!!

  • 5

    Tom | Mar 8th 2023

    Smoked king salmon

    This is the best ever had will buy again

  • 5

    Lynn Sommer | Aug 15th 2022

    Smoked salmon

    Soooo very good! Moist and flavorful. Served with brown bread, cream cheese, red onion, capers and chives.

  • 5

    Kimberly Campbell | Nov 25th 2021

    Loved the smoked King Salmon!

    It was a big hit Thanksgiving Eve appetizer served with cream cheese, red onion, capers and crackers.

  • 4

    Gordon MacDonald | Apr 20th 2021

    Smoked Salmon

    Not too Smokey. Perfectly moist.

  • 4

    Warren Austin | Mar 20th 2021

    Smoked Salmon

    Product had excellent flavor. Use it to top off sliced cucumbers with cream cheese as an appetizer and it was awesome!

  • 3

    robb | Jan 21st 2021

    Smoked salmon

    Flavor was very good.,,, perhaps a bit dry, but I’m planning on ordering more Not sure if it’s brined initially and/or cold smoked?