Smoked Salmon Artichoke Dip

It’s holiday party season! And who doesn’t love a good party dip?

If you’re throwing or attending a party, you can’t go wrong with a tasty party dip. This Smoked Salmon Artichoke Dip goes beyond basic. It starts with a classic party dip base, then it’s elevated with smoked salmon and artichoke hearts. YUM. So good!

Serving the dip in a hollowed out bread bow makes it a classic party appetizer dish!


  • 4 oz smoked salmon
  • 8 oz cream cheese, softened to room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tsp dijon mustard
  • ½ tsp lemon juice
  • ½ tsp chopped dill
  • 2 tbsp chopped chive
  • ½ cup artichoke hearts, drained and chopped
  • salt and pepper
  • optional: chopped chives, dill, and/or parsley


  • In a stand mixer with a paddle attachment, mix the cream cheese until softened and fluffy.
  • Mix in the sour cream, mayonnaise, mustard, lemon juice, dill, and chives.
  • Add the salmon and artichoke hearts and mix until well combined.

Serve With

  • cut veggies
  • sliced baguette
  • potato chips
  • crackers

MAKE AHEAD TIPS: You can make this dip up to 3 days in advance. Simply keep the dip in an airtight container.
If you use a bread bowl, transfer from the airtight to container to the bread bowl just before serving.
MAKE THIS DAIRY-FREE: Substitute your favorite dairy-free cream cheese and dairy-free sour cream for regular cream cheese and sour cream.

Fish with Lemon Butter Sauce


  • 4-6-oz Fish fillets (Salmon, Halibut or Lingcod)
  • ½ tsp Garlic powder
  • ½ tsp Paprika
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • 2 tbs Olive oil

Lemon Butter Sauce

  • ½ cup Salted butter
  • 1 medium Lemon (cut in half)


  • Use paper towels to pat the fish fillets completely dry – this will ensure even browning.
  • Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside. 
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit in a single layer).
  • Sear, without moving for 3-4 minutes until the edges of the fish are opaque or only slightly pink.
  • Flip and cook for 2-4 minutes until cooked through. 
  • Remove the fish from the pan and cover tightly with foil to keep warm. 
  • Reduce heat to medium-low. Add the butter to the same pan.
  • Wait for it to melt then heat for 2-3 minutes stirring occasionally until the butter is browned and smells nutty. 
  • Squeeze all the juice from both halves of the lemon into the pan.
  • Bring to a simmer then reduce heat and simmer for about 3-4 minutes, stirring often until the volume is reduced by half. The lemon butter sauce will still be thin. 
  • Drizzle a little lemon butter sauce over each serving plate.
  • Place the pan seared fish fillets over the sauce, then drizzle more sauce on top. 

Salmon with Cranberry Ginger Mustard Sauce


  • 4 – 6 ounce salmon filets
  • 1 can whole cranberry sauce or home-made
  • ½ tsp. grated ginger
  • ½ tsp. Dijon mustard


  • Preheat the oven to 450 degrees F
  • Place salmon in a baking dish and bake until cooked through, 12-15 minutes.
  • Add grated ginger & Dijon mustard to cranberry sauce
  • Top the salmon with the sauce and broil for about a minute
  • Serve immediately.

Pistachio-Crusted Baked Salmon


  • 1 1⁄2 lb whole salmon fillet
  • Kosher salt and ground black pepper
  • 1 Tbsp fresh lemon juice
  • 2 tsp olive oil
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1⁄4 cup panko
  • 1⁄3 cup pistachios, crushed
  • 2 Tbsp Parmesan cheese, grated
  • Zest of 1 lemon
  • Lemon slices and parsley leaves, for serving, optional


  • Preheat the oven to 400 F. Place the salmon on a large parchment-lined rimmed baking sheet. Pat salmon dry with paper towels. Season with salt and pepper; set aside.
  • In a small bowl, whisk together the lemon juice, olive oil, honey, mustard and garlic. In another small bowl, combine the panko, pistachios, cheese and lemon zest. Brush the lemon-honey mixture evenly over the salmon. Evenly sprinkle the pistachio mixture onto the salmon. Gently press down so it sticks.
  • Bake salmon 10 to 14 minutes or until the salmon flakes easily with a fork (internal temperature of 145 F). Serve salmon garnished with lemon slices and parsley, if desired. Makes 4 servings.

Easy Teriyaki Salmon

As Seen On

This teriyaki glazed salmon is the perfect dinner when you are short on time but want something amazing. The sauce can even be made a day or two ahead or time and kept in the refrigerator until you are ready to cook.The salmon get’s marinated in a simple homemade teriyaki sauce then pan fried. The sauce compliments the salmon perfectly and is sweet, tangy and thick. Half of the sauce get’s reserved for marinating and the other half for glazing the salmon during cooking.


  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets skinless
  • 1 clove garlic minced
  • ½ teaspoon ginger minced
  • ¼ cup low sodium soy sauce It is important to use low sodium.
  • ⅛ cup water
  • 2-3 tablespoons brown sugar depending on how sweet you like it
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish if desired
  • sesame seeds for garnish if desired


  • Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  • Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  • Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
  • Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  • Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

What to serve with Easy Teriyaki Salmon

  • We love to serve this teriyaki salmon recipe with white or brown rice to soak up all the extra sauce.
  • For a low carb option try cauliflower rice or quinoa.
  • Steamed vegetables
  • Chow mein noodles
  • Lo mein
  • Vegetable Fried Rice
  • Stir Fried Vegetables

Baked Cod with Lemon & Garlic


  • 1.5 lb Cod fillet pieces, 4-6 pieces
  • ¼ cup chopped fresh parsley leaves

Lemon Sauce

  • 5 tablespoon fresh lemon juice
  • 5 tbsp extra virgin olive oil
  • 2 tablespoon melted butter
  • 5 garlic cloves, minced

For Coating

  • ⅓ cup all-purpose flour
  • 1 teaspoon ground coriander
  • ¾ teaspoon sweet Spanish paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon black pepper


  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking).
  • Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier).
  • Remove from the heat and sprinkle chopped parsley. Serve immediately.

Slow-Baked Citrus Salmon with Carrots

For this healthy weeknight dinner featuring brain-boosting salmon, using a low oven temperature produces juicy, evenly cooked fish.


  • 1 pound small carrots, scrubbed and halved lengthwise
  • 1 tablespoon pure maple syrup
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • Pinch ground cinnamon
  • Pinch cayenne pepper
  • 2 pounds wild salmon fillets (about 1 inch thick)
  • Kosher salt and freshly ground pepper
  • 1 orange, sliced into rounds
  • Chopped fresh herbs, such as cilantro and parsley
  • Cooked whole-grain couscous, for serving


Step 1
Preheat oven to 300°F. Toss carrots with maple syrup, oil, cumin, cinnamon, and cayenne; season with salt and pepper. Arrange in a shallow 2-quart baking dish. Bake 15 minutes.

Step 2
Place salmon on top of carrots, skin-side down. Drizzle lightly with oil; season. Layer orange rounds over salmon and bake until fish is cooked and carrots are crisp-tender, 10 to 15 minutes. Sprinkle with chopped fresh herbs, such as cilantro and parsley, and serve with cooked whole-grain couscous.

Simon’s Smoked Salmon Crackers

As many of our guests know, I do a demonstration during your stay at the Lodge on the finer points of serving salmon on a cracker. This is to promote you sending some of the 8 salmon you are pretty much guaranteed to catch while you stay with us to St. Jean’s Cannery for processing into cans, smoked canned, lox or Indian candy. Even if you are the “Uber Barbequer”, chances are you are going to catch so many fish during your stay with us that if you don’t do anything other than fillet & freeze your catch you are going to end up with a bunch rotting in your freezer. When I serve these yummy cold canopies I get lots of feedback that it is often the best salmon that people have ever tasted. It is a classic & timeless presentation …


  •  200 Grams canned salmon/smoked canned salmon/hot smoked/lox/indian candy/left over BBQ’d (pretty much any salmon)
  •  Cream Cheese
  •  1 box of crackers (sturdy enough to support the application of the cream cheese & salmon & the moisture of the squeeze of lemon)
  •  Capers
  •  Green/Purple/Walla Walla Sweet Onions (finely chopped)
  •  Lemon (cut in wedges)
  •  Fresh pepper (to taste)


  •  Smear cream cheese on a platter of crackers (let’s say a dozen)
  •  Press desired amount of capers & onion into the cream cheese so that they don’t fall off the cracker
  •  Add a teaspoon of salmon
  •  Squeeze of lemon (to taste)
  •  Grind of pepper (to taste)
  •  Repeat, Enjoy

Bon Appetite’

The Pacific Northwest tradition of cooking fish on cedar plank originated thousands of years ago with the First Nations people. Plank grilling involves cooking food atop a plank of wood (most commonly cedar but sometimes alder) over flames, coals or on a BBQ. The smoldering of the plank as it partially ignites imparts a subtle smoky flavor to the fish by gently cooking with indirect heat & smoke. This slows the cooking process prevents foods from drying out & keeps the grill perfectly clean. You can buy cedar planks at most grocery stores, fish shops or online.


  • 3 (12 inch) untreated cedar planks
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.



  • 4 6-oz Halibut fillets (1.5 lb total)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil

Lemon butter sauce:

  • 1/2 cup Salted butter
  • 1 medium Lemon (cut in half)


  • Tap on the times in the instructions below to start a kitchen timer while you cook.
  • Use paper towels to pat the halibut fillets completely dry – this will ensure even browning.
  • Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit in a single layer).
  • Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
  • Remove the fish from the pan and cover tightly with foil to keep warm.
  • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty. TIP: If you like garlic, you can also use this lemon butter sauce recipe.
  • Squeeze all the juice from both halves of the lemon into the pan.
  • Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Leek & salmon parcels

With white wine, sweet leeks & capers

These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door.


  • 50 g unsalted butter
  • 2 medium leeks
  • 4 salmon fillets , skin off, scaled, pin-boned, from sustainable sources
  • 8 tablespoons dry vermouth , or dry white wine
  • 4 tablespoons organic chicken stock
  • 1 tablespoon baby capers
  • a few sprigs of fresh dill


  • Preheat the oven to 200ºC/400ºF.
  • Melt the butter in a non-stick frying pan over a medium heat.
  • Cut out four 40cm squares of greaseproof paper and brush with a little melted butter.
  • Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6 to 8 minutes, or until lightly golden. Season well.
  • Divide half of the leeks between the paper. Place a salmon fillet on each, season, and spoon over 2 tablespoons of vermouth, 1 tablespoon of stock and the remaining leeks.
  • Scatter over the capers.
  • Finely chop and scatter over the dill.
  • Fold up the sides of the paper and scrunch up to make secure parcels.
  • Place the parcels on a baking sheet and cook for 15 minutes, or until the salmon is cooked.
  • Open the parcels at the table.

Salmon Avocado “Boats”

If you haven’t experimented with canned salmon yet, your world is about to be rocked. This recipe is way easier than cooking a filet.
You can use it like you would canned tuna: in salads, pastas, as a burger base, or as a substitute for raw fish in sushi bowls.
Sending some of your catch straight to St. Jean’s Cannery is a service offered by The Sportsman’s Club and is an excellent way to enjoy delicious fish all winter long.
You’re going to love these Healthy Salmon Avocado Boats. They’re made with flakey salmon, tons of fresh herbs, and ripe avocados.


  • 2 avocados, halved2 cans Boneless Salmon
  • 2 tablespoon green onion, minced
  • 2 tablespoon fresh dill, minced
  • 2 tablespoon parsley, minced
  • 1 tablespoon minced garlic
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt (or to taste)
  • pinch of cayenne pepper
  • optional: sriracha, to taste


  • First, slice open 2 avocados and remove the pits. Set aside.
  • Then, mix together the rest of the ingredients in a medium-size bowl.
  • Fill each avocado half with 1/4 of the salmon salad. Top with sriracha and a squeeze of lemon.

Tips & Notes
If you are only eating 1 serving at a time, make sure you keep the pit of the avocado inside the second half of the avocado. Place in a plastic bag and into the fridge for later!

Barbara’s Pan Fried Parmesan Halibut

This is one of Barbara and her husband Bill’s favorite recipes …
Yield: 2-4 servings


  •  2 halibut fillets (or any white fish)
  •  1 tbsp olive oil
  •  ½ cup canola/sunflower oil
  •  2 lemon, 1 squeezed, 1 cut in wedges
  •  Sea salt & freshly cracked pepper (to taste)
  •  1/2 cup crushed Corn Flakes (or panko crumbs)
  •  1/4 cup of finely grated Parmesan cheese
  •  1 tbsp fresh parsley (chopped)
  •  1/2 tsp garlic powder
  •  1 egg (beaten)


  •  Drizzle: Olive oil & lemon juice on the fish then season with sea salt & freshly cracked pepper (to taste).
  •  Combine Corn Flake crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, & freshly cracked pepper, to taste together on a plate.
  •  Dip fish in the beaten egg and then dip in the dry mixture until evenly coated. Place the coated fish onto a baking sheet.
  •  Refrigerate for 20-30 minutes. This will ensure the coating will stay on the fish.
  •  Pan fry fish in heavy skillet in ¼ inch of hot oil until the coating is lightly brown & the flesh has turned white & is flaky on the outside yet slightly translucent in the middle. Serve with a wedge of lemon, rice/potatoes and your favourite vegetables.

Bon Appetite’

Sportsman’s Club “Classic” Salmon Recipe

This old time favourite recipe seems to have evolved over the years. Every time we make it it’s a bit different.  Don’t be too concerned with exact measurements.  Even adding or substituting ingredients to suit your taste or to adapt to what is available in your fridge & pantry is fine. The most important thing is to take the salmon off the heat when it is half done as it continues to cook as it “rests” in the brief period between the heat source & the plate.


  •  ¼ cup oil
  •  ¼ cup soya sauce
  •  1 teaspoon sesame oil
  •  Juice of 1 lemon
  •  ½ cup of orange juice or pineapple juice (or a combination)
  •  1 tablespoon of finely chopped fresh ginger
  •  3 cloves garlic finely minced
  •  2 tablespoons brown sugar


  • Stir ingredients & then separate 1/3 of mixture into saucepan as set aside for a serving sauce.
  •  Cut filet of salmon (approx. 3-4 lbs.) into 2-3 inch pieces.
  • Marinate salmon chunks in remaining liquid for at least 20 minutes & up to two hours stirring occasionally. Not too long or the fish will “cook” in the citrus.

BBQ – Skin side down on maximum heat (500F+) for minutes 2 minutes per inch or until salmon is cooked half way through (still red in the middle). Turn the salmon & cook for another 2 minutes to burn fat off the flesh side & to give it those lovely BBQ marks & re-apply any remaining marinade from the sauce the fish was in. Cover & let stand for 5 minutes to finish cooking as it cools.
Pan Fry – Fry covered on very hot skillet.  Use a combination of butter & oil to lubricate the pan.
Grill – Skin side down on high so seal then turn to finish.

Reduce remaining marinade that was original set-aside (not any the fish was in) in saucepan on medium heat until it comes to a boil & simmering for 5 minutes or so.  If desired, add two more tablespoons of brown sugar to thicken the reduction. Other suggestions are adding two tablespoons of butter &/or a ¼ cup of white wine.  Serve hot as a topping on the cooked salmon moments before serving with a slice of fresh lemon. Enjoy & be careful not to overcook the delicate salmon flesh. You can always put it back on the heat source to cook more if it is underdone but you can’t un-cook salmon jerky!

Basic Pan Fried Salmon & Cauliflower


  • 2 lbs. salmon filets
  • 1 head cauliflower – chopped
  • 1 bunch green onions – sliced thinly
  • 1 lemon – cut in wedges
  • Canola oil
  • Olive oil
  • Butter
  • Salt & pepper


  • Skin salmon, trim & cut into portion sized pieces
  • Marinate salmon in lemon juice, canola oil & salt & pepper (max 30 minutes of the lemon juice will “work” the fish)
  • Pan fry in canola oil & butter on high heat for 2 minutes/side
  • Steam cauliflower, gently mash with a drizzle of olive oil & a dab of butter & add salt & pepper to taste
  • Serve salmon on top of a bed of the mashed cauliflower & top with green onions & a squeeze of lemon and a grind of pepper
  • Enjoy with any accompanying side vegetable or just on its own for a simple easy to prepare meal

If you have any questions or would like more fish recipes contact Simon at 604-938-0505 Email:
or if it is Saturday night and your guests are soon to arrive and you are panicking and need a “lifeline” please feel free to call me on my cell 604-938-3677. Enjoy and be careful not to overcook the delicate fish flesh.

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