Saltwood Smokehouse

03/15/2026

Copper River Red Salmon, fresh out of the smoker! No filter!

12/15/2025

Tis the season for delicious food and tasty treats! Smoked fish, dip, and schmears delivered to your door nationwide!

LAST DAY TO PLACE YOUR ORDER TO GET IT IN TIME FOR THE HOLIDAY IS THIS FRIDAY, DECEMBER 19TH!

Head on over to https://www.saltwoodsmokehouse.com/shop to place your order today!

06/17/2025

Folks, we are closed today and tomorrow, June 17 & 18, to make an Anchorage run and for a day of much needed rest. See you on Thursday!

06/11/2025

05/08/2024

Looking for something delicious to make for Mother's Day? This Smoked Salmon Tart is easy and delicious and makes a wonderful appetizer or light meal, perfect for brunch or breakfast in bed. Here's the recipe. We adapted it from Christian Reynoso's recipe in the New York Times.

EASY SMOKED SALMON TART

About 1/2 cup thinly sliced or chopped red onion
Salt
3 tablespoons red wine vinegar
1 frozen puff pastry sheet, thawed
1/2 cup sour cream
1/2 cup cream cheese
4-6 ounces Saltwood Smokehouse Smoked Salmon, crumbled
1 cucumber, deseeded and thinly sliced
1 tablespoon capers, drained
Fresh dill or chopped fresh parsley or both
Lemon wedges if you like
Freshly ground black pepper

Heat the oven to 425 degrees. In a small bowl, toss the red onion with a pinch of salt and the red wine vinegar. Set it aside, and toss it occasionally until you're ready to assemble the tart.

Line a sheet pan with parchment and lay the pastry on top. With a fork, poke the pastry deeply from end to end. This helps to keep it from forming air pockets while it bakes.

Place the sheet pan in the middle of the oven and bake until the pastry is golden and flaky, 17 to 20 minutes. If it rises too much, gently poke a hole and press down lightly on any air pockets.

Let the pastry cool completely.

While the pastry is baking and cooling, mix the sour cream and cream cheese together with a rubber spatula if you're doing it manually, or you could use an electric mixer. Deseed and slice the cucumber, and crumble the Smoked Salmon.

When the pastry is cool, spread the sour cream and cream cheese mixture over the surface like sauce on a pizza. Top with the Smoked Salmon, cucumber slices, and drained capers. Drain the red onions and add them to the toppings. Sprinkle with the dill and/or parsley. Spritz with lemon wedges if you wish, and season with freshly ground black pepper.

Cut into squares to serve. Voila!

05/04/2024

Salmon’s all cut into the brine, ready to smoke tomorrow! After that, we’ve got dips and bagel schmears to make. What will you do with your smoked fish? 🐠

04/28/2024

It’s a gorgeous day in Seward!

04/19/2024

Look what Primrose Provisions is doing with our fish! We always say our fish is delicious right out of the bag, but its real potential is with a chef who's not afraid to experiment. Delicious!

We’ve got a tasty bite for you today! Smoked Black Cod Toast
smoked black cod, yuzu cream cheese, tobiko, furikake seasoning, and finished with wasabi greens

Try pairing it with the Duet Chardonnay Viognier or a Pinot Gris…

11/25/2023

Now that the season is officially upon us, it’s time to start planning for holiday shipping! You’ll want to get your holiday orders in to saltwoodsmokehouse.com in by DECEMBER 18th in order to ensure they arrive by Christmas. We’re getting ready for ya! Merry Holidays, everyone!

08/31/2023

Today’s batch of red salmon, fresh out of the smoker. Come and get it!

07/20/2023

Just pulled a fresh load of smoked black cod!