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  • Paella is thought of as Spain’s national dish. This is only true if you are not from Spain. Though paella has ancient roots, today’s dish owes its origin to the coastal Valencia region of Spain in the mid 19th century. Ingredients 1 1/2 pounds Wild Sockeye Salmon 5 tablespoons Olive Oil, d...

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  • Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. It’s arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store-bought. The beauty of...

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  • Moqueca is a traditional Brazilian fish stew. It combines a lot of great flavors in one dish, including tomato, peppers, coconut milk, and cilantro. Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense...

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  • Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns...

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  • Sheet Pan Miso Salmon & Vegetables is an easy meal perfect for busy weeknights. Best of all, it’s baked on ONE sheet pan with flaky salmon, crispy veggies, edamame, and a flavorful miso glaze. Ingredients 1 wild sockeye salmon filet (about 1 ½ pounds), skin on 1/3 cup white miso paste ...

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  • Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM. INGREDIENTS Salmon: 1 1/2 lbs. sockeye salmon 1 tablespoon brown sugar 1 teaspoon curry powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt...

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