Delectable smoked salmon

smoked salmon

We're positive you'll enjoy making our PCC Smoked Salmon part of your Northwest tradition. Our premium, hand-filleted, wild Alaskan smoked salmon is locally crafted in small batches over fires stoked with fruit and maple wood.

Choose from two varieties of cold-smoked salmon (lox) and three fully cooked options for a total of five memorable flavors.

Smoked salmon is as versatile as it is delicious: Serve it with champagne as an elegant appetizer for a special dinner, fold it into an omelet or frittata for a hearty breakfast, or add a little protein and pizzazz to a bagel with cream cheese for a mid-day snack. Talk about a delectable way to add heart-healthy omega-3 fatty acids to your diet!

smoked salmon

Five delicious options

Hot-smoked salmon
(fully cooked)

  • Honey-Cured — Cured with fresh honey, this salmon is moist, with a rich, distinctive smokehouse flavor. Enjoy that hint of sweetness when your fork breaks its golden glaze.
  • Alehouse Pepper — Cured with Washington-brewed Fish Tale Soundkeeper Organic Ale and coated in fresh-ground black pepper for a rich, complex flavor that’ll have you eating it straight out of the package (we did!).
  • Smoky Chipotle — Lightly coated with our Northwest Chipotle Herbs Rub and brown sugar, each buttery piece bursts with the flavor and fragrance of ancho chile, paprika, thyme and oregano — a spice lover's delight.

Cold-smoked salmon (lox-style)

  • Traditional Cold-Smoked — Our ruby-red, dry-cured, wild Alaskan sockeye is supple, mild and sweet, with a delicate, silky texture sure to please smoked-salmon connoisseurs.
  • Hint of Lime — Dry-cured, then smoked for a silky, buttery texture. Organic agave nectar and fresh-squeezed lime juice adds a hint of acidity for a well-balanced, standout flavor.

More about: local food, omega-3, salmon, seafood

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smoked salmon

Meet our producers
Gerard & Dominique Seafoods

It all began in 1990, when European-trained chefs Gerard Parrat and Dominique Place pledged to make a smoked salmon that met their high standards. They built a smokehouse on the Eastside and started a Northwest tradition.

Now based in Woodinville, Wash., the team at Gerard & Dominique still handcrafts its hot-smoked and lox-style salmon free of preservatives and coloring agents, with 100 percent natural ingredients. Find this treasure at your local PCC, in five exclusive varieties.

Learn more