Preparation and cooking tips
How to cook Wild BC Salmon by Exec Chef Ned Bell
We had the chance to go “behind the scenes” at the Vancouver Aquarium Ocean Wise Pop-Up Cafe and learn more about how Executive Chef Ned Bell prepares Wild BC Coho Salmon. Watch this quick video to watch Chef Bell at work!
EXECUTIVE CHEF NED BELLS TOP TIPS!
Use Canadian Canola oil instead of EVOO for better flavour and a higher smoke point
Use course local salt to season - Wild BC Salmon this fresh doesn’t need much enhancement!
When placing your fish in a hot pan, place the fish away from yourself to avoid hot oil splatter
Let the oven do the work! Just a quick pan sear before using the oven to finish cooking the fish
Wild Salmon is delicate, treat it that way - there is no need for tongs and flipping and over cooking.