Salmon Recipes

Latest Salmon Recipe Videos

Preparing Cedar Planked Coho Salmon
WFN Ambassador Rick Clark walks you through his favourite salmon recipe.
Mixed Catch Seafood Chowder
Grill a variety of seafood for this soup for a tasty, warm and fuzzy feel good recipe that is great to serve after a chilly day on the water.
Wine tasting
Mark learns how to match wine to your favorite fish dish.

Grilled Salmon

Fresh fall king salmon with grilled radicchio Trevisano.

Bacon Makes Everything Better !

This is one of my favourite times of year to fish Alouette Lake. The Kokanee fishery heats up and makes for fun easy fishing for these small scrappy land locked version of the Sockeye Salmon. Over and above the entertainment factor this fishery provides ... If you like to eat fish you don't want to miss out when the bite turns on. Kokanee makes for an awesome table fish. It can be cooked a

Atlantic Salmon Bruchetta Xango

Ingredients 1 fillet wild salmon (about 6 ounces), skin on 1/2 teaspoon salt 1 can (15 ounce) white beans, drained and rinsed 1 medium tomato, diced (about 1 cup) 1 carrot, peeled and grated (about 1/4 cup) 2 cloves garlic, finely chopped 1/4 cup fresh basil (or tarragon) 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 Mango ( for juice) 1/4 teaspoon freshly ground black pepper

Salmon Recipe From Kristine Hutchinson from Surrey BC

A friend from work mentioned she wanted to do some salmon for herself and her boyfriend for dinner. Salmon you say ? I have a ton in the freezer, so I told her I would bring her some. Nothing is cooler then hearing back about successful meals created from your catch. Here's Kristine's recipe. This recipe makes for a quick easy meal to throw together with ingredients that are usually hanging

Symphony of the Lakes

A full platter of various deliciously tasting fish.

Grilled salmon with salad and fried potatoes.
© Moniphoto | StockFreeImages.com

Both Pacific and Atlantic salmon can be found at markets. Pacific species include chinook, coho, sockeye, pink and chum salmon. Most salmon you will find at markets come from the Pacific, but there are farmed Atlantic salmon. There are also landlocked salmon that come from large freshwater lakes, but they have less flavor than salmon from the ocean. If you are catching your fish, make certain to check local regulations as there are many restrictions in place for salmon depending on the species and time of year (especially Atlantic salmon, whose population numbers are considered to be low).

Typical Uses for Salmon

Fresh sockeye salmon sushi.
© Beisea | StockFreeImages.com

Salmon is typically high in fat with a rich flavor. It is commonly used for sushi and sashimi. It makes an ideal candidate for baking, broiling, poaching or sauteing. It is also popular when cured in brine or smoked.

How to Recognize Fresh Salmon

Fresh salmon should look moist and glossy. The skin should be intact to identify the species, and the skin should look bright and fresh. It should smell like seawater - not a fishy smell. The flesh should be firm and not mushy.

Refer to the chart below for the correct color for each species of salmon.

Species	Color
Atlantic	pink to orange
Chinook	off white to deep red
Coho	pink to orange-red
Sockeye	dark red
Pink	pink to orange
Chum	pale to deep orange

How to Gut and Clean a Salmon

Lay the fish on its side and secure it in place.
Put the knife under the gill plate and cut the gills at the bottom of the fish near the jaw bone. Continue cutting the gills up to the top of the head, and then pull them free from the fish.
Cut along the bottom of the fish starting from the anus and working up to the jaw bone. Take care not to puncture the guts.
Open the abdomen of the fish at the cut that you just made.
Cut on each side of the heart to free it from the body.
Starting with the stomach, pull the guts out of the fish. They should come out easily in one piece. Take care not to rupture any of the guys when removing them.
Make a thin cut inside the abdomen along the center of the spine.
Use a spoon to scrape out the artery.
Wash the fish.
Some areas require that you leave the head on the fish while transporting. Once ready to cook, remove the head by cutting behind the gill plates and up through the spine.