There are many options for a nutritious Pacific salmon meal

Reading Time: 5 minutes

Published: April 18, 2024

A salmon dinner cooked together on a large cookie sheet makes a quick, easy and nutritious meal.  |  Betty Ann Deobald photo

When traveling in the Yukon and Alaska last summer, Pacific salmon was one of the foods I enjoyed most, especially salmon tacos and salmon chowder.

Sheet Pan Salmon

Add potatoes and fresh asparagus to make a quick and easy salmon dinner. Add extra fillets for a planned second-day meal of tacos. Serves four.

Preheat oven to 400ËšF (200ËšC). In a bowl, toss potatoes with canola oil, salt, pepper, Italian herb blend and garlic powder. Arrange on a large, rimmed cookie sheet and bake in preheated oven for 10 minutes.

While potatoes are cooking, combine melted butter and honey, add Dijon mustard and Italian herb blend, mix and set aside.

Wash and trim asparagus and wash lemon and thinly slice.

When timer is finished for potatoes, remove sheet from oven and move potatoes to one side of pan, add salmon, skin side down, and brush with butter honey mixture.

Add asparagus to pan and drizzle with oil and season with salt and pepper. Add lemon slices between asparagus spears.

Bake 15 minutes or until asparagus and potatoes are fork-tender and salmon is opaque and flaky when separated with a fork. Broil one to two minutes to lightly brown the salmon.

Serve immediately with coleslaw. Garnish salmon with fresh thyme, parsley or dill and lemon slices.

Store leftover salmon in an airtight container in the refrigerator for three to four days. To reheat, warm in a pan on the stove over a low heat. Add one or two tablespoons of water to add moisture. Heat slowly and serve. Microwaving tends to dry out salmon.

*Note: For Italian herb blend, mix equal parts of dried thyme, parsley, oregano and basil.

**Note: Salmon skin helps keep fish from drying out. Place skin side down on sheet, and when cooked, lift the flesh from the skin.

Honey Balsamic Dressing

This dressing could be used as an alternative sauce for basting the salmon before baking.

  • 2 tbsp. canola oil 30 mL
  • 1/2 tsp. salt 2 mL
  • 1/4 tsp. fresh ground black pepper 1 mL
  • or a pinch of finely ground pepper
  • 2 tsp. garlic, minced 10 mL
  • 1 tsp. herbs de Provence 5 mL
  • 1 medium lemon

Stir together canola oil, garlic, herbs and lemon juice. Spoon over salmon fillets and rub all over top and sides of salmon.

Place a thinly sliced piece of lemon on top of each piece of salmon.

Adapted from www.lecremedelacrumb.com/.

Creamy Dill Sauce

Make this sauce and chill one to two hours. Serve with baked salmon or add to salmon tacos.

  • 1/4 c. sour cream 60 mL
  • 1/4 c. mayonnaise 60 mL
  • 1 tbsp. fresh lemon juice 15 mL
  • 1 tbsp. fresh dill, finely chopped 15 mL
  • 1/8 tsp. fresh ground black pepper .5 mL
  • sprigs of fresh dill for garnish

Stir together sour cream, mayonnaise, lemon juice, chopped dill and pepper. Chill in an airtight container until ready to serve.

Serve dill sauce with salmon and garnish with additional black pepper, fresh dill and lemon slices.

Salmon Tacos

Every taco is different, depending on the sauce, dressing, seasonings and fillings that are added to give a variety of tastes such as heated, mild or fruity.

  • small tortillas
  • baked salmon
  • pre-made coleslaw mixture
  • balsamic dressing
  • mango, sliced
  • creamy dill sauce
  • lemon juice
  • hot sauce
  • lime juice
  • diced tomatoes
  • shredded cheese

Heat tortillas in a dry skillet for about a minute per side. Place on a plate and add desired filling.

Creamy Dill Taco

Toss some of the coleslaw mix with creamy dill sauce. Place in warm taco, add salmon, a squeeze of lemon juice and top with more dill sauce.

As desired add any of the following to the taco: hot sauce, lime juice, diced tomatoes or shredded cheese.

Balsamic Mango Taco

Toss some of the coleslaw mix with honey balsamic dressing. Place in warmed taco, add salmon and top with mango slices.

Alaskan Smoked Salmon Chowder

Perfect for a cold day, this chowder is thick with smoked salmon, potatoes, carrots and onions. Serves eight.

  • 3-4 tbsp. canola oil 45-60 mL
  • 1 c. yellow onion, chopped 250 mL
  • 1/3 c. celery, chopped 75 mL
  • 1/2 c. carrots, chopped 125 mL
  • 1 red bell pepper, cored, seeded, and chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 medium Yukon gold potatoes, cut into 1/2-inch/1 cm pieces
  • 3 c. clam juice or chicken stock 750 mL
  • 1/2 c. dry white wine 125 mL
  • 1/3 c. all-purpose flour 75 mL
  • 1 tsp. mild chili powder 5 mL
  • 1/2 c. clam juice or chicken stock 125 mL
  • 1 c. heavy cream 250 mL
  • 1/2 tsp. salt 2 mL
  • freshly ground black pepper
  • 8 oz. flaked smoked Alaska wild salmon 250 g
  • 1/4 c. grated Parmesan cheese 60 mL
  • 1 tbsp. fresh lemon juice 15 mL
  • dill sprigs for garnish

Heat oil in a large saucepan over medium-high heat. Add onions, celery, carrots, pepper and garlic, cook until softened, about five minutes, stirring often.

Slowly stir in clam juice or chicken broth and wine.

Add potatoes and bay leaf, bring to a boil, reduce to low and simmer, stirring occasionally, until potatoes are tender, about 25 to 30 minutes.

Whisk flour and chili powder into last half cup of broth and mix until smooth. Slowly stir flour mixture into hot soup. Cook until soup thickens.

Add cream and season to taste with salt and pepper. Do not allow mixture to boil after cream has been added or it will curdle.

Stir in salmon, Parmesan cheese and lemon juice.

Serve hot, garnished with additional flakes of salmon and dill. Remove bay leaf.

To reheat, place chowder in a saucepan set over medium heat until hot. Stir frequently to prevent sticking. Do not boil. Adapted from savorthebest.com.

Really Easy Focaccia Bread

Focaccia bread is an Italian bread that is traditionally made with olive oil. Western Canadian canola oil works equally well. Some may feel olive oil adds a distinct flavour. This bread is delicious served with the salmon chowder. Serves 16.

  • 4 c. all-purpose flour 1 L
  • 2 tsp. salt 10 mL
  • 2 1/4 tsp. instant rise yeast 8 g
  • 2 c. warm tap water 500 mL
  • 1 tsp. soft butter 5 mL
  • 4 tbsp. olive or canola oil 60 mL
  • *Italian herb blend or finely chopped fresh herbs
  • flaky sea salt

In a large bowl, combine flour, salt and instant yeast. Stir well. Add warm water and use a sturdy wooden spoon or spatula to completely combine. Cover bowl with plastic wrap or a plastic bowl cover, refrigerate for at least eight hours and up to 24 hours.

Lightly butter two nine-inch cake pans. Line pans with parchment paper. Pour one tablespoon oil into each pan. Divide dough in half, one for each pan, turn dough well to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow dough balls to rest for two to three hours (depending on warmth of kitchen). The dough should cover most of the pan.

Preheat oven to 450 F (230 C), with rack positioned in the centre of oven.

Drizzle another tablespoon of oil over each pan of dough. With oiled fingers press straight down in the dough to bottom of pan to create deep dimples in dough. If necessary, gently stretch dough to fill pan.

Sprinkle top of dough with Italian seasoning, fresh herbs or flaky sea salt.

Place pans in oven and immediately reduce oven temperature to 425 F (220 C). Bake 22 to 28 minutes, until tops are golden and undersides are crisp.

Remove from oven and carefully loosen bread from pan and transfer to cooling rack.

Serve warm or allow to cool completely and store in a sealed bag.

To freeze, put completely cooled bread into zipper bag and freeze. Bread can be sliced before freezing to allow for use as pieces.

Thaw and enjoy at room temperature or warm for 10 minutes in a 350 F (200 C).

*Note: For Italian herb blend, mix equal parts of dried thyme, parsley, oregano and basil together. Adapted from thecafesucrefarine.com.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

About the author

Betty Ann Deobald, BSHEc

Betty Ann Deobald, BSHEc

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources.

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