Garlic Lover's Smoked Wild Salmon

SeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! The inspiration for this recipe came when a long-time employee shared his home-smoked garlic salmon with the SeaBear team, and everyone wanted more! With garlic in the brine, a light brushing of garlic olive oil, and minced garlic (along with cracked black pepper) on top, this is every garlic lover’s dream come true. So easy—simply thaw, serve, and enjoy.

Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.