Gerard & Dominique Seafoods start with the highest grade Coho salmon caught in the icy cold waters of Alaska. Prized by salmon lovers, the rich, orange-red meat of the Coho is vibrant and packed with flavor. Smoked in small batches, each slice is smoky and buttery-rich. Chef Dominique encourages you to “Go beyond the cracker!” Top a slice of pear with their Wild Coho Salmon Lox and a small wedge of Gruyère.

Tip: Let salmon sit at room temperature ½ hour before serving to enhance flavor and texture.