At Salties, we believe in honoring the traditions that make food exceptional. Our Smoked Salmon is a testament to this philosophy, marrying the best of Scandinavian and Scottish smoking techniques. We start with the freshest salmon, delivered daily from neighboring fjords and meticulously hand-filleted. Then, we dry-salt and cure each fish before smoking it over aromatic beech wood. This careful process, which removes over 20% of the fish's moisture, creates the irresistible silky smooth texture and deep, rounded flavors that define truly great smoked salmon.

Raised without antibiotics in the icy-cold, pristine waters of Iceland, our salmon boasts a naturally superior taste and firm texture. The result? A smoked salmon experience that is both familiar and extraordinary.

Cooking Methods: Ready to Enjoy, no Cooking Required

Our Smoked Salmon arrives ready to savor. We follow time-honored smoking methods, passed down through generations, ensuring an authentic taste experience without any additives or preservatives. Simply slice and serve on its own, with crackers, or as the star of your charcuterie board.

Fun Facts: Smoked Salmon, Lox, and Gravlax, What's the Difference?

While often used interchangeably, Smoked Salmon, Lox, and Gravlax each have distinct characteristics. Our Smoked Salmon is cured in salt and then smoked, resulting in its signature smoky flavor and tender texture. Lox, traditionally made from the belly of the salmon, is cured in salt for up to three months, yielding a rich, salty flavor. Gravlax, on the other hand, is cured with salt, sugar, and spices for a few days, creating a uniquely flavorful and firm texture.

Smoked Salmon, Whole filets

Smoked Salmon, Whole filets