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Sustainable salmon farm in a bay with forested mountains

Keeping it fresh since day one

Old school fish market wisdom would tell you smoking is a process reserved to hide the flavor of fading fish. Thank our lucky starfish, we’re not very old school.

See, we saw the smoking process as a way to capture and heighten the straight-from-the-sea goodness of only the highest quality, freshest cuts of salmon possible. Equipped with decades of seafood industry experience and a perfectly good kitchen/flavor lab/garage, we set out to create a nutritious, crave-worthy fish that could be enjoyed anywhere, without ever seeing a freezer.

A few bold recipes and one secret honey-coated smoking process later, and Honey Smoked Salmon® is ready for the whole family to devour.

Fresh from sea to smoker to table Fresh from sea to smoker to table

We follow a very precise and delicate process to create a fish ready for immediate mealtime annihilation.

  • Flavored at Full Freshness

    Flavored at Full Freshness

    The best cuts are marinated in all-natural herbs and spices, shortly after leaving the water.

  • Smartly Smoked in Stupid Small Batches

    Smartly Smoked in Stupid Small Batches

    Marinated fillets are hot smoked in small batches to ensure peak quality.

  • Fired by Honey-Coated Hickory

    Fired by Honey-Coated Hickory

    100% hickory wood is coated in honey to lock in moisture and smoky flavor.

  • Sealed at Full Flavor

    Sealed at Full Flavor

    Fully-cooked salmon is sealed tight to keep it fresh.

  • Shipped Fresh Enough to Swim

    Shipped Fresh Enough to Swim

    The smoking process keeps our salmon fresh without ever freezing it.

Salmon the whole family can support