Sensational Canadian Salmon Recipes

This West Coast salmon candy recipe is inspired by Indigenous preparations, where salmon is cut into strips, smoked over a fire and brushed with maple every few hours. The result is a toothsome sweet and salty snack perfect for any time of day.

Whatever your opinions on the ubiquitous sushi burger, pizza or burrito, there’s no denying that many Canadians are enjoying sushi-inspired creations as each one develops. Try your own take on the trend with a miso-glazed baked salmon with avocado, seaweed, wasabi and matcha powder, all piled on top of a homemade rice bun.

Nutty white and black sesame seeds add visual flair and a crunchy coating to skinless salmon fillets, while also protecting the fish from aggressive searing. The saltiness of the tamari and hoisin topped greens makes a nice counterpoint in both taste and appearance.

The thick stickiness and sweet-salty combination of a teriyaki glaze is irresistible to Canadian cooks. The fact this recipe comes together in under half an hour doesn’t hurt, either.

A little known cut, the salmon collar (the nugget between the head and the gills) is a prized morsel of fish in Asia and can be seen on restaurant menus throughout Canada. Fatty and flavourful, these areas stand up especially well to high heat cooking over a grill.

Unlike thinly sliced cold smoked salmon, the hot smoked version is often served in chunks or fillets. This recipe has a hint of maple, along with juniper and coriander, for a beautiful presentation topped with charred oranges.

Wild salmon is lean and flavourful, and this West Coast salmon dish makes the most of Pacific-caught fish with a crispy Yukon potato crust.

This method of preparing tartare keeps things cool by prepping ingredients in a mixing bowl set in a larger bowl of ice. With herbs, horseradish, jalapeno sauce and lemon zest, this is an unapologetically robust tartare, guaranteed to wake up jaded palates.

On the West Coast, hot smoked sandwiches are a tradition, or, as this recipe claims, world famous. After taking a bite of this cedar-planked salmon topped with spicy mayo and maple mustard coleslaw, you may be also singing its praises (albeit with a full mouth).

Upping the Canadiana quotient, this recipe uses maple syrup to glaze salmon fillets as well as candy bacon for a garnish. Served with barley and Swiss chard, this is a hearty dish perfect for fall weather.

A simple grilled salmon makes a light protein topper for salad. Crispy grilled bread can be left whole or torn into rustic croutons to add carbs and crunch.