Don’t let the name fool you—pink salmon is the understated star of the Pacific. Caught in the wild waters on the B.C. coast, these salmon are small in size but big in benefits. With the shortest lifecycle of any wild salmon, pink salmon spend less time at sea but deliver on flavour, nutrition, and sustainability. 

Each pink salmon fillet is hand-prepared—skin-on, boneless, and delicately handled to preserve the mild, slightly sweet taste that’s made it a favourite among chefs in the know. It's low in fat, high in B12, and full of ocean-born purity. 

If sockeye is bold and chinook is rich, pink is subtle elegance—a lighter take on wild salmon that still satisfies. 

Think of pink salmon as your canvas for culinary creativity. Its delicate flavour welcomes citrus glazes, herb butters, or even a classic soy-ginger marinade. Grill skin-side down to crisp perfection, or oven-roast with just a touch of olive oil and sea salt. 

Poached, broiled, or baked, it adapts beautifully. Chef Robert Clark calls it his secret weapon in the kitchen—versatile enough for weeknight ease, elegant enough for your next dinner party.