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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