Bridge Seafood’s Smoked Salmon Spread

salmonspread6 Servings

  • 8 oz Cream cheese
  • 4 oz Smoked Sockeye Salmon, skin and bones removed
  • 1 tsp Lemon juice
  • 1 tsp Fresh tarragon, chopped
  • 1 pinch White pepper


Combine smoked salmon and cream cheese in a food processor fitted with the metal blade. Stop occasionally and scrape down sides of bowl with a rubber spatula to insure mixture is well combined and smooth. Remove from processor and fold in tarragon and lemon juice. Chill in refrigerator until ready to serve.  Serve with your favorite toasted sourdough or Crackers. Enjoy!

Bridge Seafood’s Signature Grilled Salmon Steaks”

This very simple Salmon prepareration brings out the fresh flavor of the salmon.  It is the best recipe I know for a simple grilled salmon.

salmonfilets4 Servings

  • 4 Ea Sockeye salmon steaks
    (Approx one inch thick)
  • Olive oil to lightly brush on steaks
  • Kosher salt and white pepper to taste

For Basting:

  • 6 tbsp Low sodium soy sauce
  • 4 tbsp Olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tsp Minced lemon zest
  • 1 tsp Lemon juice
  • 1 tbsp Chopped fresh parsley


Preheat BBQ grill on high until very hot.  Prepare baste, Combine all ingredients and then set aside for 10 minutes, for flavors to incorporate.  Brush off grill to remove any build up. Lightly brush salmon steaks with olive oil and season to taste with salt and pepper. The grilling method will be one of four turns each at 2 minute intervals.

Place salmon steaks on grill and cook for two minutes, turn steaks over and cook for another two minutes. Again turn steaks, this time rotating them at a 90 degree angle to achieve a hatch pattern. After two minutes turn once more, again at 90 degrees and cook for a final two minutes. Just prior to removing from grill,brush gererously with our signature baste. Serve immediately..Enjoy!

Bridge Seafood