However you like it — fresh, frozen, canned or cured — it starts the same way: a wild salmon caught off the BC coast.
Fresh & Frozen
Whole Salmon
During salmon season, fresh salmon is a popular choice, straight off the fishing boat or at your local market. In the off-season, whole salmon that’s been flash-frozen or frozen-at-sea to lock in freshness and quality is often available at the dock or local markets as well. Bake it in foil or cook it on the BBQ — just make sure it’s gutted and cleaned first.
Fillets, Steaks & Portions
Most fresh fish counters carry a selection of wild salmon fillets, steaks and other portions — fresh, or flash-frozen right on the fishing vessel to lock in freshness. Grill, poach, roast or pan-fry to perfection.
Wild BC salmon portions, ready for the grill, oven or pan.
Preserved & Prepared
More Ways to Enjoy It
Canned Salmon
Sockeye and pink are the most common canning species — a nutritious filling for sandwiches, a snack, or a main course. Boneless, skinless options are available too.
Smoked Salmon: Lox
Cured in salt, cold-smoked, and sliced thin. Sockeye’s high oil content and bright red flesh make it the classic choice — served on a bagel with cream cheese, capers and lemon.
Smoked Salmon: Retort Pack
Hot-smoked and sealed in a foil retort pouch — essentially a soft can — that stores at room temperature. Great in pasta, salads and appetizers.
Salmon Caviar / Roe
Chum, pink and sockeye roe are translucent, deep-orange, and delicately flavoured. Known as ikura in Japanese cuisine, it’s a sushi staple.
Salmon Candy
Hot-smoked, then sweet-brined and often rolled in peppercorns. Sockeye and chum are the usual picks — delicious on its own, in a salad, or through pasta.
Salmon Jerky
Brined, then smoked for over 24 hours for a sweet, smoky bite. Most often made from chum salmon.
Salmon Paté
A blend of smoked wild sockeye, coho or pink, cream cheese and seasonings — delicious on crackers as an appetizer or snack.
