Wild Canadian Smoked Salmon Lox

This is the lox we put out for Sunday brunch. It starts with wild sockeye caught off British Columbia, a salmon with naturally deep red flesh and a firm, meaty grain. Each side is trimmed by hand, cured lightly and cold-smoked slowly, so it stays raw-textured and silky rather than cooked. The smoke is gentle; the sockeye does the talking.

What it tastes like

Buttery and smooth, with a clean, savoury finish and a soft breath of smoke. Sockeye gives it more colour and a fuller taste than milder salmon.

In the kitchen

• On a toasted bagel with cream cheese, capers and thinly sliced red onion
• Folded over poached eggs for a weekend benedict
• On rye with whipped cream cheese, cucumber and dill
• Rolled around asparagus spears for party bites
• Next to soft cheeses on a brunch board

The details

• Fish: wild-caught BC sockeye salmon
• Style: lightly cured and cold-smoked, sliced
• Sizes: 1/2 lb, 1 lb, 2 lb or 3 lb
• No artificial colours: the red is natural to sockeye

Delivery

Our frozen salmon is delivered across the Lower Mainland, packed in half-pound portions. Delivery is free on orders over $150 and $14.95 otherwise. Put the packs in the freezer when they arrive and thaw one at a time in the fridge.

Want something sweet for the same board? Add salmon candy with pepper, or browse all lox and candied salmon.