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Wild Alaskan salmon


Prized for its rich, succulent flavor and bright red color, wild salmon from Alaska is one of nature’s perfect foods. It’s full of heart-healthy omega-3 fats (which also help control weight and improve mood!) and is a great source of many other important vitamins and minerals, including vitamins B6 and B12 and magnesium.

Salmon's distinct flavor and color make any meal seem luxurious — try it baked in a hazelnut crust, or add a bit of PCC's own smoked salmon to an omelette for a decadent brunch. Even the simplest preparations are sublime — after all, nothing beats a fillet of sockeye barbecued for a summer supper on the patio!

Wild salmon from Alaska is considered a "Best Choice" by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC).

Versatile, easy meals

Salmon's firm flesh stands up well to almost any cooking method — you can grill, fry, poach, bake, roast, or sauté it. Pair it with Asian flavors in Asian-Glazed Grilled Salmon, make it New-Orleans style in Blackened Cajun Salmon, or try any of the other recipes in our cache.

Photo by Nick Hall Photography

Chilled to perfection

Like strawberries in June and tomatoes in September, wild Alaskan salmon is a seasonal food, and it’s delicious fresh from late spring to early fall. Luckily, we can enjoy it year-round — much of the Alaskan catch is flash-frozen right after it’s caught. Frozen seafood can be a more sustainable choice than fresh because it can be shipped by train or boat rather than by air, cutting carbon emissions.

You’ll also never have to worry about quality — flash-freezing means it was preserved at its absolute freshest, right on the boat.

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