Coastal Oak Hot Smoked Salmon - Unsliced - Frozen

Slowly hot smoked over smoldering coastal oak from aged whiskey barrels, this premium Atlantic salmon is crafted using traditional Scottish smoking techniques to develop its distinctive flavor and texture. Fully cooked and left unsliced, the generous 3-pound fillet offers a moist, flaky texture with delicate smokiness, balanced by a subtle natural sweetness. The result is a richly flavorful smoked salmon that showcases the fish itself rather than overwhelming it with smoke.

Ready to serve straight from the package, this whole fillet is ideal for entertaining or creating a variety of dishes. Flake it into salads, fold it into pasta, top bagels with cream cheese and capers, or serve it as the centerpiece of a seafood platter. Its delicate smoke flavor also pairs beautifully with scrambled eggs, potato salads, grain bowls, and crackers with soft cheeses. Because it is left whole, you can portion it exactly as needed while preserving its exceptional freshness and presentation.

Santa Barbara Smokehouse was founded by Tim Brown, who learned the art of traditional salmon smoking after growing up on the Scottish-English border. Determined to preserve historic smoking methods and family recipes, he brought his expertise to California and opened the Santa Barbara Smokehouse in 2005. Unlike most modern smokehouses that burn wood chips on hot plates, the company still smokes its salmon over open fires fueled by full oak and fruitwood logs, producing the delicate, authentic flavor that has made its products favorites of luxury hotels, fine restaurants, and discerning chefs around the world.