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Smoked White King Salmon Bruschetta

Smoked White King Salmon Bruschetta

 We think our white king salmon is pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive, with chopped shallot for some brightness and crunch, plus fresh dill for light perfume. 

Serves 2-4


1 can Wildfish Cannery Smoked White King Salmon, drained

6-8 small slices of baguette

1 shallot, finely chopped

1 tbsp fresh dill, finely chopped


Delicately break the salmon into large flakes and spread out on a plate. Place in the refrigerator to air dry for about an hour or so. Allow to come to room temperature while you prepare the other ingredients.

Toast the baguette slices lightly in a 400°F oven. Arrange the flaked salmon on the toastettes, sprinkle with chopped shallot.

Broil the salmon bruschetta in the oven until the salmon just begins to color.

Arrange on a plate and garnish with dill, and a little black pepper if you like.

If you would like to sprinkle the bruschetta with a little grated cheese, then we can’t stop you. But we recommend that you add as little to these flavorful bruschetta as possible. Let that beautiful white king salmon take center stage!

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Mary Pollock

Here are two recipe ideas that I will be making during the holidays using two of your products. Both involve cream cheese and Ritz crackers. First one is to spread some cream cheese on a cracker then put some of your spruce tip jelly on top. Second recipe is to soften an 8 once block of cream cheese in a mixing bowl. Add in a can of your smoked salmon, (I chose the King salmon)a clove or two of garlic smashed, finely chopped red onion, 1-2T capers, lemon juice and grated lemon rind, a little half half if desired to make easier to spread on cracker, fresh dill and parsley chopped. Blend together. Could shape into a ball and roll in herbs. Serve with crackers or toast points, Chardonnay or Champagne or just mineral water with lemon for non alcoholic. Enjoy🥂🎄❤️

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