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Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets

Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets

The orange, maple and balsamic flavors of this salmon recipe are the perfect thing to celebrate the shift of seasons from summer to fall. The warm and sweet yet fresh and tangy experience will be a new favorite. Make sure to use a high quality, robust maple syrup for the full expression of this autumnal combination. Perfect for the remaining warm days leading into chilly nights spending quality time with loved ones. Pair with a fresh salad or warming roasted root vegetables.

Also Read: Salmon Salad Sandwiches: A Beck & Bulow Team Favorite

Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets - Beck & Bulow

The Freshest, Highest Quality Salmon You Can Get

We’re currently offering four types of Alaskan salmon - king, sockeye, coho and keta. They are all caught by family fishermen that we purchase directly from. We know them by name and have seen the way they catch and process their fish. These fishermen harvest from the coasts of their local community, meaning they care about keeping their salmon populations sustainable for the long term. When you purchase salmon from larger companies, it often sits on boats for longer, takes more time to process, and then sits in a display at a store before you buy it. Since we purchase directly from Alaskan fishermen, this salmon is the freshest you can get without catching it yourself.

Wild Caught Salmon From Fishermen We Know By Name

All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.

Also Read: Salmon Tacos With Our Wild Caught Alaskan Coho Salmon

Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets - Beck & Bulow

With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.

King salmon, also known by the native name Chinook, are the largest species of salmon in the Pacific. This species is highly sought after for both its size as well as its incredible quality. The meat of the king salmon is tender, soft, meaty, flaky, and contains high levels of natural oils making it deliciously rich and buttery. If you’ve tasted it before, you understand why it’s considered the finest salmon meat.

Sockeyes have the next highest oil content besides king salmon and are known for their dark red flesh. This identifying characteristic is what gives them the name “red salmon”. They’re also sometimes called “blueback salmon” for their exterior appearance. These salmon are considered to have some of the best flavor and texture for eating. Many people consider them to be the species of salmon that tastes “the most like salmon” - meaning, they have a full-bodied flavor that is rich and oceany without being fishy at all.

Also Read: Recipe: Maple Dijon Mustard Salmon With Wild Boar Bacon

Coho salmon, also known as silver salmon, have a medium oil content but regardless are considered one of the best tasting varieties. Many who prefer a milder, lighter tasting salmon prize the coho above all others. Their significant oil content makes this variety flaky and buttery. Anyone who loves salmon but prefers a more subtle flavor will find that coho is a perfect fit.

Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets - Beck & Bulow

Keta salmon is also known as pink salmon. It has a lower oil content than the other varieties, but has a lovely firm textured flesh and excellent flavor. It has a lighter flavor which some people prefer over sockeye or king salmon. It’s the perfect variety of salmon for smoking and adding flavors to, and we offer a couple different varieties of smoked keta salmon. It offers one of the best values as far as salmon goes and is delicious in its own right.


  • 1 pound king, coho or sockeye salmon fillet
  • 3 tablespoons avocado oil, divided
  • 1 teaspoon sea salt
  • ¼ cup balsamic vinegar
  • ¼ cup pure maple syrup (grade A or grade B)
  • 1 teaspoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1.5 teaspoons fresh ginger, minced
  • 1 large clove of garlic, minced

Also Read: Smoked Salmon Deviled Eggs Everyone Will Love


  1. Preheat the broiler in your oven.
  2. Place the salmon fillet in a baking dish. Add two tablespoons of avocado oil and ½ teaspoon of sea salt, distributing evenly over the entire surface of the salmon.
  3. In a small bowl, whisk together the balsamic vinegar, orange zest and juice, maple syrup, minced ginger and garlic, and ½ teaspoon of sea salt. Combine thoroughly. Add half of the mixture over top of the salmon to marinate for approximately 15 minutes.
  4. Meanwhile, make a sauce with the remaining half of the liquid. Add it to a small saucepan and simmer over low heat until it thickens slightly, approximately five minutes.
  5. Grease a baking sheet with the remaining tablespoon of avocado oil. Place the marinated salmon onto the baking sheet. Broil for approximately 8 minutes, or just until the fish is cooked through (it should flake easily). Be extra careful not to overcook the salmon for best results.
  6. Pour the reserved sauce over the salmon. Serve and enjoy immediately.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Mouthwatering Wild Caught Alaskan Smoked Salmon Crepes

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.