Experience the Taste of the Pacific Northwest
Premium Cold-Smoked Salmon (Lox)
In addition to traditional smoked salmon, we produce premium cold-smoked salmon, commonly known as lox. This process is even more complex and requires exceptional precision. The finished product is delicately sliced into thin layers to preserve its silky texture and refined flavor before being carefully packaged.
Hot Smoked Salmon
Our Artisan Smoking Process
We believe great smoked salmon cannot be rushed. Every batch is crafted through a meticulous, multi-day process that reflects our dedication to quality.
We begin with premium wild-caught Pacific Northwest salmon sourced directly from local fishermen. The salmon is carefully dry-brined and wet-brined for a full day to enhance flavor and preserve the natural richness of the fish.
After brining, the salmon is air-dried under controlled conditions for another day, allowing the surface to develop the perfect texture before smoking. We then slowly smoke the salmon for more than 16 hours using a special blend of five natural hardwoods, creating a distinctive aroma and depth of flavor.
Following the smoking process, the salmon is carefully cooled and dried before packaging. From start to finish, each batch requires several days of skilled craftsmanship and attention to detail. We take pride in every step because quality is at the heart of who we are.
Sustainable Practices
Taste the Tradition
For generations, Tribal fishermen of the Pacific Northwest have harvested salmon from the region's rivers and coastal waters using knowledge passed down through centuries. Their deep connection to the water, the fish, and the land has created a tradition of stewardship and excellence unlike any other.
Our local sauce is inspired by this rich heritage and crafted to honor the fishing communities who have sustained these traditions for generations.
Artisanal Process
The Pacific Northwest is home to several salmon species, each arriving during different seasons:
- King (Chinook) Salmon – June
- Coho Salmon – July
- Sockeye Salmon – August
- Pink Salmon – August
- Chum Salmon – September
The Finest Salmon for Smoking
Early-season salmon are known for their rich oil content and exceptional quality, making them ideal for premium smoked salmon products. These fish provide the flavor, texture, and quality that have made Pacific Northwest smoked salmon famous around the world.
As the season progresses into late summer and fall, some King salmon develop into what local fishermen refer to as Tule salmon. While these fish are not typically considered premium table fare, they remain valuable and are carefully utilized to create high-quality smoked salmon dog treats, ensuring that every harvest is respected and used responsibly.
Locally Sourced
Supporting Tribal Fishermen
We are proud to stand alongside Tribal fishermen and their families. For decades, we have been dedicated to supporting Indigenous fishing communities, helping preserve cultural traditions, sustainable harvesting practices, and local livelihoods.
Health Benefits
Rich in heart-healthy omega-3 fatty acids, our premium smoked salmon is not only exceptionally delicious but also packed with valuable nutritional benefits. Carefully selected and expertly smoked to enhance its natural flavor, it provides a rich source of high-quality protein, essential vitamins, and important minerals that support overall health and well-being. Its delicate texture and savory taste make it a versatile addition to any meal, allowing you to enjoy a gourmet dining experience while nourishing your body with every bite. Whether served on bagels, salads, or charcuterie boards, our smoked salmon offers the perfect balance of flavor, quality, and nutrition.
Who We Are
Authentic Pacific Northwest Tradition
Seattle Smoked Salmon
Seattle Smoked Salmon is a sister company affiliated with Sea Native Seafood Processing, a trusted source of premium wild-caught salmon from the Pacific Northwest. Our passion for salmon comes from generations of experience and a commitment to delivering exceptional quality in every product we make.
Based in Southcenter, Tukwila, Washington, our family-owned business operates both Simply Thai Restaurant and Sea Native Seafood Processing. At Seattle Smoked Salmon, we bring together two complementary areas of expertise that are rarely found under one roof.
From Sea Native Seafood Processing, we gain deep knowledge of wild salmon harvesting, handling, sourcing, and processing. This ensures that we start with premium-quality Pacific Northwest salmon and maintain the highest standards throughout every stage of production.
From Simply Thai Restaurant, we bring generations of culinary experience, including an understanding of flavor development, seasoning, traditional recipes, and the careful balance of herbs and spices. This culinary expertise allows us to create unique smoked salmon products with exceptional taste and consistency.
By combining seafood processing expertise with culinary craftsmanship, we control every step of the journey—from the waters of the Pacific Northwest to the finished product. The result is smoked salmon that reflects both the quality of the fish and the artistry of exceptional cooking.
Our Promise
From the dock to your door, every product we create reflects our dedication to quality, tradition, and craftsmanship. Whether you are enjoying our smoked salmon, cold-smoked lox, salmon jerky, or dog treats, you can taste the difference that comes from generations of family pride and a passion for exceptional seafood.
Seattle Smoked Salmon
Authentic Pacific Northwest Flavor, Crafted with Tradition.
Contact us
Telephone: 206-419-5222
E-mail: rick@seanativeusa.com
Address: 745 S. Myrtle Street, Seattle, 98108, WA, United States