Our Recipes for You

Maple Syrup Salmon

Here’s a really simple recipe for preparing B.C. salmon with a uniquely Canadian flavor.

16 oz filleted salmon, cut into 3 or 4 pieces
1/4 cup Canadian maple syrup
1 minced clove of garlic
1/4 teaspoon garlic salt
2 tablespoons brewed soya sauce
Course ground pepper, a few twists of the mill
1. Mix the maple syrup, garlic, garlic salt & pepper together in a bowl
2. Coat the salmon pieces in the maple syrup brine and leave them in the bowl to marinate for 15 minutes. Place the bowl in the refrigerator. Turn and leave for another 15 minutes.
3. Preheat your oven to 400 degrees F. Place the salmon pieces on a cookie sheet for 20 minutes. The flesh should be opaque and flake easily with a fork.

Salmon Dill Sauce

This dill sauce is excellent for scooping over a whole poached salmon. There should be enough sauce for four people. For a larger King or Chum salmon, or when serving buffet style, you may wish to double the recipe.

1 poached salmon
1 diced cucumber
2 teaspoons chopped capers
2 teaspoons Dijon mustard
4 cups sour cream
1/2 teaspoon coarse ground pepper
1 handful dill
2 tablespoons fresh lemon juice
1) Chop up the dill.
2) Mix the ingredients together in a bowl.
3) Chill the sauce in the fridge for an hour.

Baked Halibut Sitka

Ingredients: Original recipe makes 6 servings
2 pounds halibut fillet, cut into 6 pieces
1/2 cup mayonnaise
Salt and ground black pepper to taste
1/2 cup sour cream
1 bunch green onions, chopped
1 teaspoon dried dill weed
1. Preheat the oven to 475 degrees F (245 degrees C).
2. Grease a 9×13 inch baking dish.
3. Season halibut with salt and ground black pepper.
4. Place halibut in the greased baking dish.
5. Combine green onions, mayonnaise, sour cream, and dill in a bowl.
6. Spread green onion mixture evenly over each halibut piece.
7. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
8. Remove from the oven and let stand for 5 minutes before serving.

Almond-Crusted Halibut
Crystal Symphony


2 (12 inch) untreated cedar planks
1 teaspoon ground black pepper
1/4 cup pineapple juice
1/2 teaspoon cayenne pepper
1/3 cup soy sauce
1/2 teaspoon paprika
2 tablespoons white vinegar
1/4 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
6 (6 ounce) skinless, boneless salmon fillets
1/4 cup packed brown sugar
1 pinch salt and pepper to taste
1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time previous one has melted completely. Do not allow sauce to simmer, or it may separate.
2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt pepper. Keep warm by setting bowl in a larger container of hot water.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. Heat oil and 1 tablespoon butter in a large skillet over medium 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
5. Broil fillets 1 to 2 minutes, or until browned (watch closely – very broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Maple Glazed Coho Salmon

2 lbs Wild Coho Salmon (one large fillet)
1/3 cup Pure Maple Syrup •
1/4 cup Soy Sauce
1 tsp Garlic Powder
2 tsp Lemon Juice
Salt & Pepper to taste
Whisk together maple syrup, soy sauce, and garlic powder and lemon juice
Line a shallow baking dish with parchment paper – so your salmon doesn’t stick
Place Coho salmon fillet on parchment paper – skin side down. Evenly coat salmon with maple mixture – leave 1/4 cup to add halfway through cooking
In an oven preheated to 375 degrees, bake salmon for about 7 minutes
Pull salmon out of oven, and re-glaze with remaining maple mixture
Turn oven to BROIL at 450 degrees, and cook for a further 7-9 minutes.
Watch salmon closely, to avoid burning at high temperature, check on it frequently Salmon is ready when glaze appears crispy and brown, and salmon flakes with a fork
Serve with your favorite side dish – we like mashed potatoes and veggies!

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