Wild BC Chum Salmon with Soy Wasabi Glaze



  • Soy Wasabi Glaze
  • 2 Tbsp fresh lime juice 
  • 3 Tbsp soy sauce 
  • 1 Tbsp prepared wasabi 
  • 6 Tbsp cold unsalted butter, cut into small pieces 
  • vegetable oil 
  • 4 – 6 oz wild BC chum salmon filets 
  • sea salt and freshly ground black pepper


  1. Combine the lime juice, soy sauce and wasabi in a small saucepan.
  2. Preheat the oven to 350° F/180° C.
  3. Lightly oil a baking dish. Season the wild BC chum salmon to taste, place in baking dish and bake for about 8 to 10 minutes or until salmon is opaque in the center and just flakes when pressed with a fork.
  4. While the salmon is cooking, heat the soy mixture over low heat, stirring until smooth. Remove from the heat and add the butter, whisking constantly until the butter is emulsified.

  5. Serve the salmon immediately, drenched with the sauce and sprinkled with the green onions.

Recommended BC VQA Wines:  Pinot Gris (Reserve), White Meritage
Serves 4

Provided by: Karen Barnaby
Former Executive Chef of The Fish House in Stanley Park Vancouver, BC, Canada