Prep time: 10 min
Total time: 25 min
Serves: 4-6

INGREDIENTS:

• 1 3-4lb wild sockeye salmon
• Olive oil
• Freshly squeezed lemon juice

Prep time: 10 min
Total time: 25 min
Serves: 4-6

INGREDIENTS:

• 1 3-4lb wild sockeye salmon
• 2-3 tbsp olive oil
• 1 tsp course sea salt or kosher salt
• 1/2 tsp fresh ground pepper
• 1 lemon, thinly sliced
• 6-8 sprigs of fresh dill
• 4-6 sprigs of fresh parsley
• 4-6 cloves of garlic, peeled

Prep time: 45 min (incl. rice cooking time)
Cook time: Varies depending on toppings 
Serves: 2-4

INGREDIENTS:
Spicy Salmon:

• 4-6oz salmon per person, diced into cubes. Choose from any of the salmon options  at your local Fisherman's Market
• 1 cup mayo
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp salt 
• Sriracha to taste (optional for kids/people who don't like spice)

Prep time: 5 min (from thawed)
Cook time: 10 min
Serves: 2

​INGREDIENTS:

• 2 x 4oz sockeye salmon tails from your local Fisherman's Market
• About 1 tbsp honey
• Oil for pan

Cajun dill dry rub:

• 1 tsp smoked paprika (regular is also fine)
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp dried dill
• 1/4 tsp white ground pepper
• 1/4 tsp salt

Prep time: 10 min
Cook time: 10 min
Serves: 4

INGREDIENTS:

• 4 6oz spring salmon portions from your local Fisherman's Market
• 4 tbsp soy sauce (low sodium is OK)
• ¾ tsp sesame oil
• 1 inch fresh ginger, finely grated
• 1 lemon, thinly sliced
• 1 100 g package enoki mushrooms, trimmed
• 2 green onions, chopped
• Parchment paper

Prep time: 10 min
Cook time: 10 min
Serves: 4

INGREDIENTS:

• 4  6oz spring salmon portions from your local Fisherman’s Market
• 2 cloves garlic
• ¾ tsp thyme leaves, finely chopped
• 1 tbsp dry white wine
• 1 tbsp extra-virgin olive oil
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• Non-stick olive oil cooking spray
• Salt and freshly ground black pepper
• 4 lemon wedges

Prep time: 30 min
Cook time: 10 min
Serves: 4

INGREDIENTS
Burger:

• 4 x 4oz skinless salmon tails from the Fishermans Market, cubed
• 1/4 cup plain breadcrumbs 
• 1 egg
• 2 tbsp fresh dill 
• Zest and juice of 1 lemon
• 2 tsp lemon pepper
• 1 tsp salt 

Prep time: 10 min
Cook time: 10 min
Serves: 6

INGREDIENTS
Salmon:

• 6 x 4 oz skin off sockeye salmon tails, room temperature, from your local Fisherman's Market
• 2 tbsp olive oil
• Salt & fresh ground black pepper to taste

TASTE / TEXTURE PROFILE
Mild flavour with small soft flakes. Works very well with rich, bold flavours.

​HEALTH BENEFITS
The pink colour of salmon comes from its rich levels of a protective antioxidant called astaxanthin. It is also rich in Omega 3’s and vitamin B12.

By Geoff Austin

​Before I became a full-time fisherman, I worked as a deckhand on a salmon troller during summer breaks and for a few fall openings when I managed to ditch out on school. I would spend the warm summer months chasing all 5 salmon species up and down the south coast.

Those were good days, though I remember days when my skipper (a haywire, pot smoking, hard drinking and all around great guy) and I barely made enough money to buy cigarettes and a couple steaks after the day’s work.

TASTE / TEXTURE PROFILE
Sockeye salmon has a deep, rich flavour with medium sized buttery flakes. It is most noted by its vibrant red colour that comes from high levels of an antioxidant pigment called astaxanthin.

HEALTH BENEFITS
Sockeye salmon provides important amounts of Omega 3’s as well as heart healthy vitamin B12, B6, niacin and potassium. Sockeye also boasts bone building Vitamin D and immune supportive Selenium. 

Prep time: 10 min
Cook time: 15 min
Serves: 4

INGREDIENTS
Honey mustard salmon in foil:

• 4x 6-8oz portions of Sockeye salmon
• 1 batch honey mustard sauce (see below)
• 1 tbsp finely chopped fresh parsley

Honey mustard sauce:

• 1/3 cup whole grain mustard
• 1/4 cup honey
• 4 cloves garlic, peeled and minced
• 2 tbsp fresh lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp Kosher salt
• 1/8 tsp black pepper

Prep time: 15 min
Cook time: 15 min
Serves: 4

​INGREDIENTS:

• 4x 6-8 oz portions of sockeye salmon 
• 12 ounces Chilean crab meat (squeezed dry) 
• 4 ounces regular cream cheese, softened (not whipped)
• 1 large egg whipped
• 1 tbsp mayonnaise
• ½ cup baby spinach cooked with excess liquid squeezed out
• 1 tbsp diced red pepper
• ½ cup mozzarella cheese shredded 
• 1 tsp old bay
• ¼ tsp sea salt adjust to taste
• ⅛ tsp black pepper adjust to taste
• 2 tbsp panko bread crumbs