Salmon Roll Bowl Recipe Recipe

Made with cooked salmon, sushi rice, cucumber, avocado & mayo these salmon roll bowls are deliciously deconstructed sushi rolls. These little bowls are super easy to prepare. As long as you can bake salmon, boil rice, and slice veggies, you can easily make this salmon sushi bowl recipe at home without much effort.



  • 1 pound salmon fillet, cut into bite-size chunks
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil

For the Bowls

  • 1 1/2 cup sushi rice, or other short-grain white rice
  • 2 tablespoons rice vinegar
  • 1 cup cucumber, thinly sliced
  • 1 avocado, peeled and sliced
  • Sesame seeds, to serve
  • Green onions, thinly sliced, to serve

Spicy Mayo

  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha


  • Preheat the oven to 450°F and line the baking sheet with parchment paper.
  • In a pot, combine the rice with 3 cups of water and a pinch of salt.
  • Bring to a boil, then reduce to a simmer, and allow to cook covered for 20 minutes, or as per package directions, until it can be fluffed with a fork.
  • Once cooked, drizzle the rice with rice vinegar and toss to combine.
  • In a medium bowl, combine the soy sauce and sesame oil, and whisk until well combined.
  • Add the salmon cubes to the bowl and toss until evenly coated in the marinade. (Optional: If time permits, you can prep the salmon ahead of time and allow it to sit for 10 minutes or up to 24 hours.)
  • Transfer the marinated salmon to the baking sheet lined with parchment paper, and then place in the oven to bake for 8-10 minutes or until the salmon is cooked to your liking.
  • In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust spicy mayo to your liking, adding more sriracha to increase the heat and salt and pepper as desired.
  • Once the salmon and rice are cooked, assemble the bowls with a base layer of sushi rice and then top with cooked salmon, sliced cucumber, sliced avocado, a drizzle of spicy mayo sauce, and a sprinkle of sesame seeds and green onion.
  • Any leftovers of the salmon, rice, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.
  • ENJOY!

Gordon Ramsay’s Salmon Recipe with a Twist

Pan-fried salmon is a quick & easy wholesome, heathy meal that can be put together in just 15 minutes. 

This recipe, based on legendary Chef Ramsey’s classic maximizes the salmon flavour with the lemon, butter, garlic, & thyme sauce. The tangy acid cuts through the rich butter sauce for a refreshing balance.
Bon Appetite! 


  • 10 ounces fresh salmon filet with skin, deboned
  • ¾ teaspoon salt
  • Pinch freshly ground pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 cloves garlic, sliced, divided
  • 4 sprigs fresh thyme
  • Zest of ½ a lemon, about 1 teaspoon
  • 2 tablespoons fresh lemon juice


  • Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
  • Season both sides of the salmon with salt, pepper, and cayenne.
  • Heat a large skillet over medium heat.
  • Add the olive oil once the pan is hot.
  • Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
  • Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
  • Flip the salmon so that the skin side is down once again.
  • Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
  • Reduce the heat to medium-low and cook the salmon for 5 minutes.
  • Remove the salmon from the skillet, leaving the pan on the heat.
  • Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute
  • Stir until the butter is melted and creamy.
  • Plate the salmon and top the fish with the lemon butter sauce.

Click HERE to see a video of Chef Gordon Ramsey preparing this dish with sides

Easy Skillet Salmon with Avocado and Basil

Our salmon cooking has evolved through many processes including BBQing, baking & even air frying. We are now back to pan frying again to get maximum moisture retainment & texture. We have gone from using fancy stainless pans, to Teflon, then Hexclad. Now we are back to using our tried, trusted & true cast iron frying pan. It was prefect for this recipe


Salmon Filet: Choose a boneless filet with the skin removed. The filet should be glossy, and it should never smell “fishy.” I also recommend looking at the Seafood Watch app or website to see if there are sustainable options in your area.
Coconut Oil: I used coconut oil today, but avocado oil or organic grapeseed oil would work great too.
Seasonings: We use crushed red pepper, ground black pepper, salt, and Italian seasonings.


Step 1: Cook Salmon

Heat your oil in a large cast-iron skillet over medium-high heat. Sprinkle salt, Italian seasonings, crushed red pepper and black pepper all over the salmon. Lay the salmon filet skinned side up in the hot oil and let it cook undisturbed. The fish is done when it’s browned and crispy along the bottom edge, and the flesh is opaque about half way up the side of the filet. This should take about 4 to 6 minutes, depending on thickness.
Then, flip the salmon over and remove the skillet from heat. Allow the salmon to remain in the hot skillet to allow the carry-over heat to continue cooking the other side to desired doneness. This should take about 4 minutes more.

Step 2: Make Avocado Basil Mixture
While your salmon is cooking in the skillet, peel, pit, and mash the avocado with the basil, lime juice and the remaining salt.

Step 3: Serve and Enjoy

Serve your salmon topped with avocado mash and sprinkled with scallions if desired. Enjoy!

Roasted Halibut With Lemons, Olives and Rosemary

Fish can be excellent dinner-party fare, even for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd.

The fish, halibut, is seasoned with chili, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.

Yield:2 servings

  • 2 (8-ounce) halibut fillets, preferably at least 1-inch thick
  • 1½ teaspoons extra virgin olive oil, more to taste
  • Kosher salt
  • Ground chile pepper, preferably Turkish or Aleppo
  • 2 rosemary branches
  • 1 small lemon, very thinly sliced
  • ¼cup sliced, pitted calamata or other good-quality black olives


  • Heat oven to 450 degrees.
  • Place fish in a baking dish
  • Brush fillets with 1 teaspoon of oil and season with salt and chile pepper.
  • Top each fillet with a rosemary branch and several slices of lemon.
  • Drizzle remaining oil over lemon slices and sprinkle with additional salt.
  • Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes.
  • If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes.
  • Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Pan-Seared Salmon with Lemon Butter

Take advantage of your salmon’s fresh caught flavour with this simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Searing the salmon forms an irresistible exterior that seals in the salmon’s moisture resulting in a flaky, juicy salmon fillet. If you appreciate the simplicity and speed of cooking skillet dinners like Pan-Seared Steak, or Shrimp Scampi then you’ll love this salmon recipe.

Ingredients for Pan Seared Salmon

You can use 1 to 1 1/2 lbs of salmon for this recipe; whatever the size of your pan allows. Ours was a 10″ skillet and we used 1 1/4 lbs, but there is enough sauce for a slightly larger fillet. Literally, all you need is:

  • Salmon
  • Lemons
  • Butter
  • Parsley
  • Salt and pepper

Have ingredients prepped:

  • This recipe moves fast and salmon takes just minutes on the stove, so have your ingredients ready before you turn on the stove.
  • When zesting lemons, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe.
  • Check for doneness – Since salmon can vary in size, thickness, and even fat content, it’s best to use an instant-read thermometer and cook to an internal temperature of 145˚F.
  • Remove from pan right away so it doesn’t continue to cook over residual heat from the skillet.

Tips for Making Brown Butter:

  • Use a light-colored pan (such as stainless steel or white enamel coated) so you can watch the color changing.
  • DO NOT add butter to a very hot empty pan or it will be likely splatter. Add the butter as the pan is heating up.
  • Stir and swirl often, otherwise, the milk solids and water can pool under the butter and erupt/ splatter as the pressure builds up.
  • Watch the color – browned butter is ready when it turns light brown in color and the solid bits turn a darker brown
  • Set a timer – browning butter takes 3-7 minutes depending on your stove and pan.
  • Do not walk away from your browned butter. Keep a close eye on it as it can quickly burn once it is ready.

Pan Seared Halibut/Salmon in Lemon Caper Sauce


  • 1 lb  halibut/salmon skinned (or not) and cut into two equal portions
  • 4 tbs butter, divided
  • 1 tbs extra-virgin olive oil
  • 1/2 tsp kosher or sea salt
  • Few grinds black pepper
  • 3–4 slices lemon
  • 2 tsp fresh finely chopped garlic
  • 1/4 cup dry white wine such
  • 2 tbs lemon juice
  • 2 tbs capers drained
  • 2 tbs parsley chopped


  • Salt the top of the fish with a small sprinkle of kosher or sea salt.
  • To large sauté pan, add 2 tbs butter and the olive oil & heat over medium heat.
  • Swirl the butter and oil around and once it starts to slightly brown add the fish top side down.
  • Sprinkle the side facing up with the rest of the salt and the pepper. Cook for 5 minutes & gently flip over.
  • Add the lemon slices & cook with the fish about 3-5 minutes. Stop cooking so the fish is a little undercooked in the middle.
  • Remove the fish to a platter with the cooked lemon slices.
  • Add the garlic to the pan and cook one minute then add the wine and cook for one minute with the lemon juice, capers and parsley.
  • Remove from medium heat & stir in remaining 2 tbs butter & stir to make the sauce.
  • Spoon the sauce over the top of the fish & serve each portion with a cooked lemon slice & pan sauce.

Easy Marinated Wild Salmon

Four ingredients are all it takes for this full-flavor easy salmon marinade.
This delicious and healthy meal makes a great weeknight go-to!

Marinated salmon, Courtesy St. Jean’s Cannery.

  • 2 6 oz fillets wild salmon
  • 2.5 tbs teriyaki sauce
  • 1 tsp pepper
  • Sea salt to taste


  • Place wild salmon in a shallow dish & marinate in fridge covered in 2 tbs teriyaki sauce for one hour
  • Wipe BBQ grill with vegetable oil & pre-heat to maximum heat
  • Wipe off teriyaki sauce from salmon & place skin up on grill
  • Cook 3-4 mintes & flip for another 3-4 minutes (should be slightly pink in the middle)
  • Brush with a little teriyaki sauce & season with sea salt
  • Serve immediately

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!

Creamy Salmon Fettuccini and Spring Vegetables

This recipe takes the classic combination of salmon & asparagus, & transforms it into a fresh, vibrant pasta dish.

Use any fresh, leftover or even canned salmon. When combined with lemon zest & spring vegetables, this meal defines the light & bright flavours of Springtime.

A light, vinaigrette-dressed salad would pair wonderfully with this meal, as would a cold glass of Pinot Grigio.


  • 12 ounces uncooked fettuccine
  • 1 (5.2-oz.) pkg. soft Gournay cheese product with garlic and fine herbs (such as Boursin)
  • 2 tablespoons olive oil
  • 1 (1-lb.) skin-on salmon fillet
  • ¼ teaspoon black pepper
  • 1 ¼ teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 cups thinly sliced leek (from 1 leek)
  • 1 pound fresh thin asparagus, trimmed and sliced diagonally into 2-inch pieces (about 3 cups)
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 1 cup frozen petite green peas, thawed
  • 2 tablespoons chopped fresh dill, plus more for garnish


  • Cook fettuccine in a large pot of boiling salted water according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Whisk together cheese and ½ cup of the liquid until smooth; set aside.
  • Heat oil in a 12- to 14-inch nonstick skillet over medium-high. Pat salmon dry; season flesh side with pepper and ½ teaspoon of the salt. Add fish, flesh side down, to skillet. Cook, undisturbed, until a deep golden brown crust forms, 5 to 6 minutes. Turn fish over; cook to desired degree of doneness, 1 to 2 minutes for medium.
  • Transfer to a plate lined with paper towels; cover with aluminum foil to keep warm.
  • Wipe skillet clean.
  • Melt butter in skillet over medium. Add leek. Cook, stirring often, until wilted, 2 minutes.
  • Add asparagus and remaining ¾ teaspoon salt.
  • Cook, stirring occasionally, until tender-crisp, 2 minutes. (Reduce heat to medium-low, if needed, to prevent browning.)
  • Stir in cheese mixture, zest, peas, and cooked pasta.
  • Cook, stirring constantly, until heated through, 2 minutes, stirring in cooking liquid, 1 tablespoon at a time, if needed, for creaminess.
  • Remove from heat; stir in dill.
  • Remove skin from salmon; flake into large pieces.
  • Top pasta servings with salmon, and sprinkle with additional dill.


5-Minute Blackened Air Fryer Salmon Bites

These 5-minute Blackened Air Fryer Salmon Bites are the Bomb! Easy to prepare, great on top of a salad, served with rice or your favorite grain, or in a bowl with veggies & sauce.
If you don’t have an air fryer yet buy one ASAP as they are AMAZING. Or just cook these on a baking sheet in the oven.

To air fry salmon for quick meals and bowls, I love to cut them into smaller bites and season them with blackening spices or even cajun seasoning if you want to make them even simpler!

Blackened Air Fryer Salmon Ingredients

  • Salmon: Fresh or frozen salmon will work in the air fryer. Just make sure to thaw it first if frozen.
  • Olive oil spray for spraying the basket and salmon
  • Blackened Seasoning: Sweet paprika, cayenne pepper, garlic powder, dried thyme and oregano, salt, black pepper


  • Prep Salmon: To air fryer salmon, put the salmon cubes in a large bowl and spritz with olive oil spray. Combine all the spices and rub the mixture over the salmon.
  • Air Fry: Temp and time can vary when making salmon in the air fryer when you look at other recipes, but I like to cook it at 400°F for maximum 5 minutes, depending on the thickness, for the best results. Shake the basket halfway through and air fry until the salmon is fully cooked and browned.

Helpful Tips

  • If the salmon is frozen, it’s best to let it thaw before air frying. You can do this a couple of ways: Thaw it overnight in the refrigerator, or place the fish, sealed in a bag, in a bowl filled with cold water and let it sit for 30 minutes.
  • If it’s still frozen, dump the water and refill the bowl with fresh, cold water to ensure the fish doesn’t come to room temperature.
  • Always shake the basket halfway so the fish browns on all sides and cooks evenly.
  • The leftover salmon bites can be refrigerated for three days. To reheat salmon in the air fryer, heat it for about three minutes at 350°F, shaking halfway.

What to Serve with Salmon Bites

  • As a Main: I serve these blackened salmon bites with lemon wedges and parsley over brown rice. Make a quick side salad or roasted veggies if you want something green.
  • Salmon Bites Bowl: Add more veggies, like cucumber, avocado, and tomatoes, to the rice and top it with a sauce like key lime tartar or horseradish sauce.
  • Salad: Top any salad with these crispy salmon bites and drizzle with your favorite dressing.
  • Tacos: Wrap the fish in corn tortillas and top with cabbage slaw and a creamy yogurt sauce.

Coronation quiche recipe

Here is the recipe chosen by King Charles for his coronation lunch.

The Royal Family’s website describes it as “a deep quiche with a crisp, light pastry case and delicate flavours of salmon and fresh herbs” that can be enjoyed hot or cold.

The recipe says the dish serves six. It also includes double cream
1 x 8″ flan tin


  • 1/2 all purpose flour
  • Pinch of salt
  • 4 tbs cold butter, diced
  • 2 tbs milk
  • OR 1 cup block of readymade shortcrust pastry


  • ½ cup milk
  • ¾ cup double cream
  • 2 medium eggs
  • 1 tbs chopped fresh tarragon (or other herb) or pinch of dried
  • Salt and pepper
  • ½ cup grated cheddar cheese
  • ¾ cup cooked/drained canned/candied salmon lightly chopped
  • 2 1/2 cups dried beans for blind bake


  • Use ready made shortcrust pastry OR To make the pastry: sieve the flour and salt into a bowl
  • Add the butter/Butter Crisco and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture
  • Add the milk a little at a time and bring the ingredients together into a dough
  • Cover and allow to rest in the fridge for 30-45 minutes
  • Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 1/4 ” thick
  • Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge
  • Preheat the oven to 375F
  • Line the pastry case with greaseproof paper, add baking beans and bake blind in oven for 15 minutes, before removing the greaseproof paper and baking beans
  • Reduce the oven temperature to 325F
  • Beat together the milk, cream, eggs, herb and seasoning
  • Scatter half of the grated cheese in the blind-baked base, top with the chopped salmon and herbs, then pour over the liquid mixture
  • If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case
  • Sprinkle over the remaining cheese
  • Place into the 325F oven and bake for 20-25 minutes until set and lightly golden

Roasted Salmon with Crispy Coconut Kale & Coconut Rice

This wholesome, weeknight-friendly recipe comes together with ease. With a simple quality cut of salmon, a few pantry staples like coconut milk and paprika and fresh produce like kale and sweet potatoes you’ll have a delicious healthy dinner in no time!


  • 1 cup jasmine rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos (or tamari)
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato kale, ribs removed and sliced into strips
  • 1 cup unsweetened coconut flakes
  • 1 to 1 1/2 pounds salmon, sliced into 4 fillets



  • Rinse rice in cold water and drain.
  • Place in a saucepan with coconut milk, water, and salt.
  • Bring to a boil and stir.
  • Reduce to the lowest heat, cover, and cook for 15 minutes.
  • Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).

Kale & Sweet Potatoes

  • While the rice is cooking, heat oven to 400° F.
  • In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
  • Place the sweet potatoes on a baking sheet.
  • Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat.
  • Bake for 30 minutes or until tender.
  • Place kale and coconut flakes on a baking sheet.
  • Drizzle with about 2/3 of the dressing. Toss until well coated.
  • Drizzle salmon with 1 to 2 tablespoons of the remaining dressing.
  • Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.
  • Remove sweet potatoes, salmon, and kale from oven.
  • Serve over fluffed rice with an extra drizzle of dressing.
  • Devour!

Fish in Butter Sauce

A very quick and tasty traditional French classic which is simple and delicious.
This recipe works with any of the varieties of fish you are likely to catch at Rivers Inlet or fillets you purchase at your local grocer.


  • 4 – 6 oz Salmon, halibut, lingcod or any fish fillets
  • ½ tsp Garlic powder
  • ½ tsp Paprika
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • 2 tbsp Olive oil

Butter Sauce

  • ½ Cup salted butter
  • 1 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, & black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 1 minute.
  • 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 & cook for 2-4 minutes until cooked through.
  • Remove the fish from the pan & 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.
  • Squeeze all the juice from both halves of the lemon into the pan.
  • Bring to a simmer, then reduce heat & simmer for about 3-4 minutes stirring often until volume is reduced by half. The lemon butter sauce will be thin.
  • To serve, 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.
    Bon Appetite!

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’

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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