Tinned Smoked Coho Salmon

I’ve been incredibly particular in sourcing tinned salmon. Coming from the Jewish deli world, and being a Michigander surrounded by rich waters it’s been hard to find a tinned smoked salmon that approached our (admittedly) specific standards—until we tasted this tin of deliciousness from Ekone in Willapa Bay, Washington. We found a winner. The cannery sources whole pieces of coho salmon from the Pacific Northwest, then brines, cold-smokes, and tins them with a touch of molasses which is the secret sauce in my opinion. The sweetness from the molasses balances the smoky flavor so that each bite is subtle, rich, meaty with a full, luscious texture. This is salmon to savor.