Salmon Fillet - Fresh 3/4 Lb

• Wild or Farmed: Farm Raised
• Availability: Year Round
• Package Size: 3 to 4 Lb
• Salmon Fillet Size: 3 to 4 Lb
• Form: Fresh, Pin bone out, Sushi Grade, Skin on
• Harvest Area: Norway, Canada, or Iceland
• Scientific Name: Salmo salar

• Raw & Refined: Slice thinly across the grain for traditional Sashimi paired with soy sauce and wasabi, or toss diced salmon with spicy mayo, avocado, and sushi rice for homemade Poke Bowls.
• Family-Style Roasting: Keep the fillet whole, season generously with herbs, lemon, and garlic, and roast it in the oven for a striking dinner party centerpiece.
• Quick Curing: Turn a portion of your whole fillet into homemade Gravlax or cured salmon by packing it with dill, sea salt, and sugar for a luxury weekend brunch.

Experience the highest peak of quality with our whole fresh salmon fillets. Hand-selected and delivered whole, these beautiful cuts offer unmatched culinary versatility and restaurant-quality taste right in your home kitchen.

Processed to the highest standards of safety and quality, our salmon is safe and delicious to consume completely raw. Enjoy a clean, buttery flavor and melt-in-your-mouth texture.

Because farm-raised salmon is naturally rich, buttery, and higher in fat, it handles high heat exceptionally well without drying out and pairs beautifully with bold glazes, bright acids, and crispy textures.

Bold & Glazed

• Miso-Maple Glazed Salmon: Brush fillets with a mix of white miso, maple syrup, soy sauce, and a splash of rice vinegar. Broil until the top caramelizes into a sticky, savory-sweet crust while keeping the interior tender.
• Honey-Garlic Sriracha & Lime: Sear the salmon skin-side down until ultra-crispy, then glaze with honey, fresh garlic, Sriracha, and a heavy squeeze of lime juice right in the pan to balance the fat.

Crispy & Texture-Forward

• Hot Honey & Everything Bagel Crust: Coat the flesh side in Everything Bagel seasoning or panko, press firmly, and pan-sear or air-fry until crunchy. Drizzle with warm hot honey right before serving.
• Blackened Salmon Bowls: Rub with smoked paprika, garlic powder, cayenne, oregano, and salt. Crisp in a cast-iron skillet and serve over cilantro-lime rice with charred corn, avocado, and chipotle crema.

Bright & Acidic

• Lemon-Caper Piccata: Pan-sear seasoned salmon, remove from the pan, and quickly build a sauce in the same skillet using white wine, chicken/fish stock, lemon juice, butter, and salty capers.
• Herbed Dill Yogurt & Cucumber Salad: Roast fillets simply with olive oil, salt, and pepper. Serve hot over a chilled bed of Greek yogurt, grated garlic, lemon zest, dill, and thinly sliced cucumbers.

Comforting & Rich

• Creamy Tuscan Salmon: Sear salmon, then simmer briefly in a velvety sauce made with heavy cream, sun-dried tomatoes, spinach, garlic, and parmesan.
• Garlic Butter En Papillote (Parchment Paper): Bake fillets inside parchment paper packets with thin lemon slices, garlic butter, fresh dill, and asparagus. The steam locks in moisture and infuses the fish with herbs.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.