FREE Wild-Caught Alaskan Keta Salmon — Whole Fillet

Melt the Butter. Slice the Lemon. Gather Around.

Picture a whole salmon fillet coming from the oven, fragrant with garlic and butter, a few lemon slices tucked across the top. Set it in the middle of the table and let everyone help themselves to tender flakes alongside their favorite vegetables.

That’s the pleasure of keta: delicate wild salmon that makes a beautiful meal with simple ingredients and very little fuss. Welcoming enough for a weeknight, lovely enough to share with company.

Get to Know Your Keta

If you enjoy salmon with a lighter touch, keta deserves a place on your table. Its flavor is subtler than sockeye’s, with a lean, firm texture that separates into tender flakes when carefully cooked.

Try it with a spoonful of herb butter melting over the top, or a maple-mustard glaze that brings a little sweetness and tang to each bite. You’ll enjoy a satisfying meal that also provides protein and naturally occurring omega-3s.

Wild Seafood, with a Pennsylvania Connection

Knowing where your food comes from matters beyond the pasture gate. For our seafood, that connection reaches to Bristol Bay, Alaska, through Wild For Salmon in Bloomsburg, Pennsylvania.

Their fishermen-owned business brings the work of Alaska’s fishing community closer to our own. It’s why we offer their seafood alongside our farm’s meats: another way to put thoughtfully sourced food on your table, with real people behind it.

Let Simple Ingredients Shine

Lay your thawed fillet skin-side down in a baking dish. Brush generously with melted butter or olive oil, add minced garlic, salt, and pepper, and finish with lemon slices. As it cooks, those familiar aromas make the kitchen feel like supper is nearly ready.

Keta is lean, so give it a little care: check the thickest part as it cooks and avoid leaving it in the oven too long. Spoon the warm pan juices over each serving and finish with fresh parsley or dill.

Make It a Seafood Supper

Think crisp-edged roasted potatoes, buttery rice, or a warm piece of sourdough to catch the lemony juices. Add green beans or a bright salad, and you have a generous-feeling meal without spending the evening in the kitchen.

Have a little cooked salmon left? Turn it into golden salmon cakes, tuck it into tacos with crunchy cabbage, or fold it into a rice bowl for tomorrow’s lunch.

A Good Supper, Ready When You Are

Your package: One skin-on whole keta salmon fillet, approximately 1.25 lb, flash frozen with pin bones removed. Occasional bones may remain. Your final price is based on actual weight.

Plan ahead: Keep frozen until you’re ready to enjoy it. Remove from vacuum packaging before thawing in the refrigerator, and let tomorrow’s supper be one less thing to figure out.

Good Food. A Shared Table. A Connection to Its Source.

Bring home a whole fillet and make room for a wild salmon supper.