There’s a very good chance that when you cook salmon fillets for dinner, there won’t be any leftovers. But on the off chance that there are, this is the perfect way to create a delicious lunch with next-day salmon fillets. Our team made sandwiches with this salmon salad after our company yoga class earlier today, and were all extremely satisfied with how well it turned out. Truth be told, we made this salmon salad with fillets that were three days old from a wedding feast over the weekend for one of our team members- and it was absolutely scrumptious.

Also Read: Maple Dijon Mustard Salmon With Wild Boar Bacon

Premium Salmon Fresh From Pristine Alaskan Waters

We’re currently offering four types of Alaskan salmon - king, sockeye, coho and keta. They are all caught by family fishermen that we purchase directly from. We know them by name and have seen the way they catch and process their fish. These fishermen harvest from the coasts of their local community, meaning they care about keeping their salmon populations sustainable for the long term. When you purchase salmon from larger companies, it often sits on boats for longer, takes more time to process, and then sits in a display at a store before you buy it. Since we purchase directly from Alaskan fishermen, this salmon is the freshest you can get without catching it yourself.

We Know The Fishermen Who Catch Our Salmon

All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.

Also Read: Smoked Salmon Deviled Eggs Everyone Will Love

With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.

King salmon, also known by the native name Chinook, are the largest species of salmon in the Pacific. This species is highly sought after for both its size as well as its incredible quality. The meat of the king salmon is tender, soft, meaty, flaky, and contains high levels of natural oils making it deliciously rich and buttery. If you’ve tasted it before, you understand why it’s considered the finest salmon meat.

Sockeyes have the next highest oil content besides king salmon and are known for their dark red flesh. This identifying characteristic is what gives them the name “red salmon”. They’re also sometimes called “blueback salmon” for their exterior appearance. These salmon are considered to have some of the best flavor and texture for eating. Many people consider them to be the species of salmon that tastes “the most like salmon” - meaning, they have a full-bodied flavor that is rich and oceany without being fishy at all.

Coho salmon, also known as silver salmon, have a medium oil content but regardless are considered one of the best tasting varieties. Many who prefer a milder, lighter tasting salmon prize the coho above all others. Their significant oil content makes this variety flaky and buttery. Anyone who loves salmon but prefers a more subtle flavor will find that coho is a perfect fit.

Also Read: Mouthwatering Wild Caught Alaskan Smoked Salmon Crepes

Ingredients:

• 1 pound salmon
• 5-6 tablespoons good quality mayonnaise
• 2 tablespoons Dijon mustard
• ⅓ cup onion, finely chopped
• ¼ cup chopped dill
• 1 clove of garlic, finely minced
• Hot sauce or tajin seasoning, to taste
• 2 tablespoons finely chopped sweet peppers
• Sea salt and freshly ground black pepper to taste
• Bread, lettuce and tomatoes for serving

Instructions:

1. Use two forks to pull apart and shred the salmon. Mix in the mayonnaise and Dijon mustard.
2. Add in the onion, dill, garlic and chopped sweet peppers. Combine thoroughly.
3. Mix in the hot sauce or tajin seasoning, taste testing as you go to reach your ideal level of spiciness. Combine thoroughly.
4. Season generously with sea salt and freshly ground black pepper to taste.
5. Toast the bread. Assemble sandwiches and enjoy immediately.

Also Read: Wild Caught Alaskan King Salmon With Lemon, Garlic & Butter

Our Friendly & Knowledgeable Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.