Sesame Lime Grilled Wild Coho Salmon Salad


Not a salad lover? Well you will be after you try this deliciously healthy Sesame Lime Grilled Wild BC Coho Salmon Salad made with all your fave veggies and featuring grilled Wild BC Coho from our friends at Haida Wild Seafoods.


Ingredients (per person)

  • 1 portions of Wild Local BC Coho Salmon – cleaned and de-boned. The Coho in this recipe was supplied by our friends at Haida Wild.

  • ½ tsp Sesame Oil

  • Salt

  • Pepper

  • Fresh Lime Juice (while grilling)

For the Dressing

  • 3 tbsp Grapeseed or Olive Oil

  • 3 tbsp Lemon Juice

  • 1 tbsp Honey

  • 1 tsp Thyme

  • 1 tbsp Grainy Mustard

Let’s Begin!

  1. Start by lighting your grill or BBQ and get it RAGING HOT! Now, if you are wanting that “jammy texture egg”, get a pot of water on the heat too. Next, begin cleaning and deboning all the Wild BC Salmon that you will be using. Once that’s sorted out, rub the sesame oil on the flesh of the skin. Salt and pepper. Set aside.

  2. Chop up all the vegetables you want in your salad. Its really up to you.. you could grill some veg for this too - have some fun with it! For this, I used: avocado, cucumber, lettuce, tomatoes, pea shoots, and peppers.

  3. If you are doing the egg, once the water is boiling, CAREFULLY place it into the water. You are going to boil it for 6 ½ min! Pull from the water immediately and place into an ice water bath. Once its cool enough to touch, peel!

  4. Salmon on the grill time!!! Oil up your grill or use grill sheets and place the Wild BC Salmon ( skin up, flesh down to the grill ) and leave for 4 min. Don’t touch - we want to get some char marks on them!

  5. While this is happening, add all your ingredients for the dressing into a mason jar. Screw lid on tight and shake vigorously for 1-2 min. That’s a good pre-meal workout!

  6. Turn the filets 90 degrees on the grill to try to get cross grill marks on the Wild BC Salmon! Leave for another 3 min. While you are waiting, squeeze some fresh lime onto the salmon! So good!

  7. Once the time is up on the salmon, remove from the grill and assemble the salad! Finish the salmon on top, a squeeze of lime and serve warm!

Recipe and photo by Cory Walby,
Wild Coho Salmon supplied by Haida Wild Seafoods

Christine Nielsen