• Special
  • Regular price $25.00

  • Alaskan Wild Pink Salmon

    •  8 oz vacuum sealed pouch
    • Firm texture and mild flavor great with Smoked Salmon Chowder Soup and Fried Rice
    • Rich in omega 3 oil and Vitamin D
    • Prime time ocean catch
    • No preservatives, no coloring, no artificial ingredients are ever added.
    • Each fillet is inspected before it is sealed in a gold foil pouch High Protein.
    • Smoked on alder wood.


    Nutrition Facts

    3.0 oz. of ALASKA PINK SALMON

    21 g PROTEIN (42% DV)

    4 mcg VITAMIN B12 (167% DV)

    524 mg OMEGA 3s DHA & EPA

    11.1 mcg VITAMIN D (74% DV)


    Smoked Pink Salmon Chowder Recipe:

    Servings 4


    8 oz Smoked Pink Salmon, flaked

    2 tablespoons butter

    1 onion, finely chopped

    2 celery stalks, diced

    2 carrots, diced

    2 potatoes, peeled and diced

    3 cups vegetable broth

    1 cup milk

    1/2 cup heavy cream

    2 tablespoons all-purpose flour

    Salt and pepper to taste

    Fresh dill for garnish


    1) Prepare Ingredients: Flake the hot-smoked salmon into bite-sized pieces. Chop the onion, celery, carrots, and potatoes.

    2) Sauté Vegetables: In a large pot, melt butter over medium heat. Add chopped onions and sauté until translucent. Add celery and carrots, cooking for an additional 3-4 minutes.

    3) Add Potatoes: Stir in the diced potatoes and cook for another 5 minutes, allowing the vegetables to slightly soften.

    4) Make Roux: Sprinkle the flour over the vegetables and stir to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

    5) Pour in Broth: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

    6) Simmer: Allow the chowder to simmer until the potatoes are tender, usually around 15-20 minutes.

    7) Add Milk and Cream: Pour in the milk and heavy cream, stirring to combine. Simmer for an additional 5-7 minutes.

    8) Add Smoked Pink Salmon: Gently fold in the flaked hot-smoked salmon, letting it warm through without overcooking.

    9) Season: Season the chowder with salt and pepper to taste.

    10) Serve: Ladle the hot-smoked salmon chowder into bowls, garnish with fresh dill, and serve hot.

    Enjoy your comforting smoked salmon chowder!