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Dive into the endless world of salmon!

A world with unlimited possibilities and fingerlicking recipes. This pink fish tastes great from dusk till dawn and helps improving a healthy lifestyle. So let’s start the journey and add salmon to your world today!

Cold smoked Salmon – Toast Slices

We use only the best salmon from Norway for our smoked toast salmon. After the salmon has been smoked in the traditional way using oak and beech wood, we add dill or pepper. This gives the salmon a delicious savory flavor. The salmon is then cut into small slices so that you can serve it more easily. Delicious on toast or crackers with honey mustard dill dressing. Our salmon is ASC-certified and comes from sustainable fisheries.

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Hot Smoked Salmon – Traditional

Foppen uses only the best salmon from Norway for our hot-smoked salmon. As the name suggests, hot-smoked salmon is smoked at higher temperatures (150°F to 185ºF) using oak and beech wood smoke. This gives the salmon a rich, yet subtle and refined smoky flavor. Hot smoked salmon can be combined with countless other ingredients to make wonderful cold and warm dishes. Our salmon is ASC-certified and comes from sustainable fisheries.

Hot Smoked Salmon – Garlic

Foppen uses only the best salmon from Norway for our hot-smoked salmon. As the name suggests, hot-smoked salmon is smoked at higher temperatures (150°F to 185ºF) using oak and beech wood smoke. This gives the salmon a rich, yet subtle and refined smoky flavor. The garlice gives the salmon that lovely twist that everybody loves. A golden combination. Our salmon is ASC-certified and comes from sustainable fisheries.

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Hot Smoked Salmon – Pepper

Foppen uses only the best salmon from Norway for our hot-smoked salmon. As the name suggests, hot-smoked salmon is smoked at higher temperatures (150°F to 185ºF) using oak and beech wood smoke. This gives the salmon a rich, yet subtle and refined smoky flavor. Hot smoked salmon can be combined with countless other ingredients to make wonderful cold and warm dishes. Our salmon is ASC-certified and comes from sustainable fisheries.

Sliced Salmon Loin – Sushi Grade

Smoked tenderloin salmon is traditionally smoked using beech and oak, producing fish with a delicious flavor and a wonderfully soft texture. After smoking, each salmon tenderloin is cut by hand from the back of the salmon fillet. It is the most flavorsome part of the fish. Our salmon tenderloin is available both whole and sliced. It’s ideal for making homemade sashimi or as part of a sushi bowl. Our salmon is ASC-certified and comes from sustainable fisheries.

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Smoked Norwegian Salmon Slices

All our sliced salmon is intensely smoked and has been praised for its delicious flavor and melt-in-the-mouth texture. We smoke the salmon extra long, using a tried and tested method with distinctive beech and oak smoke. At Foppen, we use only the best salmon from Norway, so that you are always assured of the highest quality. Our salmon is ASC-certified and comes from sustainable fisheries.

Smoked Norwegian Salmon Slices – Flame Roasted

Our Norwegian smoked salmon has been praised for its delicious flavor and melt-in-the-mouth texture. After the salmon has been smoked in the traditional way using oak and beech wood, we roast it at a high temperature. This gives the salmon its distinctive roasted notes and a fantastic flavor, while preserving its wonderfully soft texture. Try it on a pizza or in a sandwich. Our salmon is ASC-certified and comes from sustainable fisheries.

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Smoked Sockeye Salmon Slices

Our smoked Sockeye salmon is caught in the wild in its natural habitat in Alaska. At Foppen we smoke the salmon using beech and oak, giving it a refined flavor and firm structure. Sockeye salmon has a striking deep-red color, because of its natural diet of shrimps and crayfish. This beautiful color is retained, even after the traditional smoking process. That makes it a real eye-catcher on your table. Our salmon is ASC certified and comes from sustainable fisheries.

Smoked Norwegian Salmon Slices Traditional

All our sliced salmon is intensely smoked and has been praised for its delicious flavor and melt-in-the-mouth texture. We smoke the salmon extra long, using a tried and tested method with distinctive beech and oak smoke. At Foppen, we use only the best salmon from Norway, so that you are always assured of the highest quality. Our salmon is ASC-certified and comes from sustainable fisheries.

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Cold smoking

For cold smoking, whole sides of fresh salmon go into the smoking chamber. They are dried and smoked for eight hours at a temperature of between 70°F and 85°F. One advantage of this method is that the fillets retain their firm texture.

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Hot smoking

We also smoke salmon at warmer temperatures. Over the course of several hours, the temperature in the smoking chamber slowly rises from 150°F to 185ºF. The result is salmon that is smoked to perfection with an intense smoky flavor, which can be enjoyed bot warm or cold.