Bourbon and Brown Sugar Smoked Wild Salmon

SeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! American Distilling Institute’s most awarded craft distillery year after year—Heritage Distilling Co.—is just 3 hours south of SeaBear’s Smokehouse. At Heritage, they soak oak chips in Elk Rider Bourbon exclusively for SeaBear, which, in turn, they use to smoke this wild salmon fillet, after packing it in brown sugar and a touch of Elk Rider Bourbon prior to entering the smoker. The result: a moist, flaky, delicious smoked salmon with beautiful color and a subtle touch of sweetness. So easy—simply thaw, serve, and enjoy.

In 1957, fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington. The fish gained massive popularity and SeaBear Smokehouse was born. Now, more than half a century later, SeaBear Smokehouse remains true to their roots serving sustainable seafood handcrafted in small batches from the Pacific Northwest.