Event #6: Fresh & Wild King Salmon from the Columbia River - Ships Week of May 20th

$89

Columbia River King | SeaBear Smokehouse
Event #6: Fresh & Wild King Salmon from the Columbia River - Ships Week of May 20th
Fresh & Wild King Salmon | SeaBear Smokehouse
Columbia River King | SeaBear Smokehouse Thumbnail
Event #6: Fresh & Wild King Salmon from the Columbia River - Ships Week of May 20th Thumbnail
Fresh & Wild King Salmon | SeaBear Smokehouse Thumbnail

COOKING:

Regardless of how you like to cook your fresh salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes. 
 
Here are some specific guidelines by cooking method:  

  • TO BAKE: Pre-heat oven to 275°F. Place your salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
  • TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
  • TO BROIL: Place your salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

STORAGE:
Your fresh salmon fillet can be stored in the refrigerator for up to 3 days. The salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days. 

The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

King Salmon
King Salmon nutrition label

Event #6: Fresh & Wild King Salmon from the Columbia River - Ships Week of May 20th

$89

SKU: EVENT6-2-81424

Choose your Cut

$89

Quantity

400 Orders Available, Ships Week of May 20th.

The historic Columbia River, spanning seven states, is the fourth largest river in the United States. With steep terrain and wild rocky mountains, its majestic views epitomize the rugged beauty of Pacific Northwest. It is home to the Chinook (King) and Steelhead Salmon species. This great river has been at the heart of local survival for centuries and today brings us one of the most illustrious King salmon runs on earth.

This fresh King salmon has a buttery, moist salmon flavor. Rich in Omega-3 fatty acids and full of flavor, the Fresh Wild Columbia River King Salmon is a true culinary experience. We have worked tirelessly to bring you this celebrated run and are excited to present it to you as a part of our Fresh & Wild Summer.

What You can Expect from SeaBear

Your Fresh King salmon will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal salmon, along with cooking instructions, storage guidelines, and tips to make this a memorable meal. You will also receive information about the niche fishery that provided your fish.

*Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.

Any additional items ordered with this event will ship on the same day as the event.

SKU: EVENT6-2-81424

  • Ships on Ice

  • Cook & Serve

COOKING:

Regardless of how you like to cook your fresh salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes. 
 
Here are some specific guidelines by cooking method:  

  • TO BAKE: Pre-heat oven to 275°F. Place your salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
  • TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
  • TO BROIL: Place your salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

STORAGE:
Your fresh salmon fillet can be stored in the refrigerator for up to 3 days. The salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days. 

The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

King Salmon
King Salmon nutrition label

Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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