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 Celebrate Alaskan Wild Salmon with $15/lb!  (normally $22/lb)


To be delivered via Fed-Ex overnight shipping.


Sustainably caught Wild Alaskan Salmon filleted with skin on in approximately half pound portions


Coho Salmon, also known as Silver Salmon is very mild in flavor and is quite similar to that of other common fish like tuna or trout. Fatty and extremely versatile salmon can be cooked in a variety of ways.


• Frozen at sea and glazed into portions vacuumed sealed
• Sustainably Harvested and Certified by the Marine Stewardship Council.

• Caught one at a time, Hook and Line in Alaska

• 100% Wild and Natural
• Pressure bled and frozen to -70°f before rigomortise

• Sashimi quality, you will not find a higher quality product than this


For wholesale contact Alan at or 9073218354

Coho Salmon - Out of Stock

PriceFrom $15.00
1 Pound
  • Coho salmon are an anadromous fish, which means they can live in both fresh and saltwater. Coho salmon have a relatively complex life history that includes spawning and juvenile rearing in rivers followed by migrating to saltwater to feed, grow, and mature before returning to freshwater to spawn. They are vulnerable to many stressors and threats including blocked access to spawning grounds and habitat degradation caused by dams and culverts. (source: NOAA)

  • Ingredients

    • 5 tablespoons of Thrive Algae Oil
    • 2 tablespoons of chopped fresh dill
    • 1 tablespoon of chopped fresh chives
    • 1 tablespoon of chopped fresh parsley
    • 2 finely minced garlic cloves
    • zest of 2 lemons
    • juice of 1 lemon
    • 2- pound side of fresh wild caught coho salmon
    • sea salt and fresh cracked pepper to taste
    • assorted roasted vegetables


    • Preheat the oven to 375°.

    • In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.

    • season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.

    • Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.

    • Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.

    • Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.

    • Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.

    • Finish by baking in the oven for 8 to 10 minutes or until it is cooked.

    • Serve the salmon alongside desired assorted roasted vegetables.

    Original Recipe:

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