Alaskan Smoked Salmon From Jerry’s Meats & Seafood

smoked salmon close up

I recently got a wonderful gift from a friend of mine: delicious looking, all-natural smoked sockeye salmon shipped from Alaska. My friend Will and his family lived in Juneau for years and swears by the smoked salmon he gets from Jerry’s Meats & Seafood.

About Jerry’s Meats & Seafood

According to the Company’s website, Jerry’s has been in business for over 25 years. Based on their online reviews, Jerry’s is a Juneau favorite for smoked and fresh salmon, halibut and more. They also process fish for anglers so you can bring your prize home after your Alaska fishing trip. As I just learned, they also ship to the lower 48…and fast too. My box of smoked salmon arrived by FedEx 48 hours after it was ordered.

Jerry's smoked salmon skin side up

Jerry’s Meats & Seafood: Packaging

My smoked salmon from Jerry’s arrived well packed in a styrofoam cooler, with a rock solid ice pack. My four portions were just under 10oz each, tightly vacuum sealed and in perfect condition. Unlike some smoked salmon, this product needs to stay refrigerated or can be frozen for up to 4 months.

Jerry’s Meats and Seafood Smoked Salmon

Even before opening, the salmon looks like an artisanal, hand-crafted product, made with a lot of care. According to Jerry’s website, their sockeye salmon is brined in a simple, all-natural solution of salt, sugar and water. The salmon is then slowly smoked over alder wood chips.

Upon opening the package I was greeted by a heady, buy not overpowering aroma of smokey goodness. As a hot-smoked salmon the meat was very firm, with skin on, but I didn’t find any bones. I broke off a few moist pieces and I now understand why my friend likes this company so much.

True to their word, it tastes clean and natural, with no strange flavors. Just smoke, salmon and just a trace of sweetness from the brine. Some smoked salmon is sweet as candy, and that is fine, but I also like the other route, where you taste more of the natural flavors of the salmon and the choice of wood makes a bigger difference. Because alder has a lighter smoke flavor than other popular woods like, mesquite or hickory, it complements the natural salmon flavor in a subtle way.

When thinking on what to make with this treasure, I thought back to my brief stint at the University of Oregon, in Eugene. Back then I couldn’t afford salmon of any sort, but on a couple of occasions I spoiled myself with something called a Nova Scotia scramble at the Glenwood Restaurant, close to campus. Scrambled eggs, smoked salmon, cream cheese and green onion – it was wonderful. I decided to make my version of this, but in omelette form.

The Recipe: Alaskan Smoked Salmon Omelette with Cream Cheese and Herbs

flaked smoked salmon and lemon zest

I prefer to make my omelettes in the oven and leave them open-faced like a frittata. I also like to whip a lot of air into them so they puff up a little like a souffle when finished. It takes a bit longer than the stove top, but nearly foolproof. Play around with ingredients and ratios as you see fit.


  • 3-4 Eggs
  • 2-4oz. Smoked salmon, flaked finely, skin/bones removed
  • 2Tblsp. Cream cheese
  • Splash of milk or cream
  • Chopped herbs (chives, dill)
  • Ground black pepper
  • Zest from 1/2 lemon
  • Optional add-ins (shredded cheese, crumbled bacon)


Whisk eggs, milk and herbs like a typical omelette, then add cream cheese and whisk until incorporated, then added smoked salmon and any add-ins. You probably won’t need to add any salt thanks to the smoked salmon. At the last minute I decided to chop up some pre-cooked bacon because…why not? Place in a non-stick, oven-safe skillet cook in a pre-heated 375F oven for about ten minutes or until eggs are fully cooked and fluffy. A finish under the broiler gives you a nice golden top.

omelettes in oven

The Verdict: Jerry’s Meats & Seafood Smoked Salmon

I made two omelettes, one for my wife with slightly different ingredients, but we both agreed they were delicious. We also both agreed that they were even better with a dollop of sour cream. And we then also agreed that I made omelettes way too big, as we struggled to breathe afterward. But common ground is the cornerstone of any good marriage am I right?

Smoked salmon and bacon frittata

There is no way around it: This is high-quality Alaskan smoked salmon. To get smoked fish with results this good you have to start with good salmon. You can’t cut corners when you keep it this authentic, with no maple syrup or heaps of brown sugar to smooth out the edges. Delicious, domestic, natural, and wild-caught…what’s not to love?

I highly endorse Jerry’s Meats & Seafood and I can’t wait to tell the salmon lovers in my life how good this smoked sockeye is. Don’t forget, they ship nationwide



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    Liked by 1 person

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