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Salmon
$0.00
SKU
Salmon
Our wild-caught Canadian Atlantic salmon is a rich, buttery, mildly flavored fish. We prepare this versatile fish in boneless, skin on, 2-3 lb. fillets, making them easy to cook.
Thank you for visiting our product showcase on the Nation Marketplace. If you would like to place an eCommerce order today, please go directly to CrabPlace.com. There you can see pricing, shipping cost and product availability. Kindly be advised that we only ship within the United States.
Try the freshest fish the East Coast has to offer. Super quality, direct from the dock. All of our fresh fish for sale is wild caught from U.S. waters. Taste the difference with our fresh rockfish, red snapper fish, flounder fish, and more.
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Fresh Fish
Baking—Bake at 400° until the fish reaches an internal temperature of 155°F. The flesh of the fish should be opaque and separate easily.
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Recipe
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Baked Salmon Fillets with Herb Mustard Glaze |
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½ cup smooth Dijon Mustard
2 tablespoons mayonnaise 1 tablespoon pickle relish 1 tablespoon fresh parsley, finely chopped 1 teaspoon freshly grated horseradish 1 teaspoon fresh dill, finely chopped ¼ teaspoon freshly ground black pepper 4 salmon fillets with skins
4 tablespoons of Herb Mustard Glaze |
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Preheat the oven to 425 degrees with a rack set in the middle.
Prepare the mustard glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a small bowl. Mix with a fork until well combined. Set aside.
Place the salmon, skin side down, on a baking dish and generously coat each fillet with at least 1 tablespoon of the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks. Bake the salmon until it turns pink, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.
Yield: 4 servings
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Supplier Name : The Crab Place - United States
About Us
Greg Cain started CrabPlace.com in 1997 in Crisfield, Maryland, America’s seafood capital. As business grew, his brother, Matt, joined the company to head up operations. The two began by selling and shipping fresh Maryland crab caught daily by local watermen. Their unique packing and delivery processes kept crabs at their freshest, and our satisfied customer base grew quickly. As a result, the company received the SBA Maryland Entrepreneurial Success of the Year Award in 2001.
In 2005, Greg and Matt invited Rebecca Gareis Bent into the CrabPlace.com family to be in charge of product development, photography, and marketing. She is a Baltimore native and the author of the cookbooks Burgers (2004), Down at the Shore (2006), and Everyday is Delicious (2007). She has been featured on the Today Show and ESPN, and in Forbes, The Wall Street Journal, and elsewhere. Her crab cake recipe earned CrabPlace.com recognition as “The Best” online crab cakes in 2006 from the Kiplinger’s Personal Finance Magazine’s Annual “Best of the Best” Edition.
Greg, Matt, and Rebecca have been crabbing since they could walk, and still have fun pulling them in and teaching their own kids. They also take great pleasure in serving up CrabPlace.com seafood products to family and friends and sharing their passion for Chesapeake Bay foods and the shore lifestyle. Our many satisfied customers know we pride ourselves on delivering fresh seafood from our dock to your door, and to your table. We are committed to ensuring that our service is as outstanding as our food. Your complete satisfaction is our goal, and we back that up with our CrabPlace.com Guarantee.
Thank you for sharing this wonderful shore food and lifestyle with us!
Greg Cain
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
VP