Buying a whole fish is a great way to score on salmon. As always, our skilled Haggen fishmongers will steak or fillet, skin and package for free—so put way your fillet knife, we’ll hand the whole fish over to you ready to cook. The hardest part will be choosing which delightful recipes you’ll enjoy with all your salmon.
Now through Tuesday, May 26 get our whole wild Sockeye Salmon from Alitak, Alaska for $6.99 lb. Each fish has been carefully frozen at the peak of the season for ideal flavor and texture.
With a little patience you can cure your own salmon lox at home. It only takes about 15 minutes to prepare and in 2 to 4 days after curing in your refrigerator, you can enjoy gourmet gravlax.
Add a punch of flavor with this Honey Chili Cider Glaze, complementing the famous smokiness that barbecuing lends.
The tried-and-true method of cooking fish in parchment paper promises a super moist fillet that infuses the flavors of vegetables and citrus for an easy to prepare (and clean up) meal.
We admit, sometimes we intentionally save leftover salmon just to make these salmon cakes to freeze for later—they’ll be your new, straight-from-the-freezer dinner to look forward to. We also highly recommend topping with this Red Chili Aioli.
This is a deliciously easy recipe to utilize leftover salmon while enjoying the great outdoors. No campfire? No problem. You can still make this recipe from the comfort of your home.