Broiled Wild Pacific Salmon Recipe

wild salmon recipe for the christmas holidays

Feeling inspired to cook up some of the salmon you caught this summer with West Edge Fishing for the holidays? We are too! Check out yet another recipe we'd like to share with our festive guests to add some west coast flair to your holiday meals!

The salmon steaks are marinated in lime juice, dijon mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.

What you'll need:

1/4 cup fresh lime juice

1 teaspoon Dijon Mustard

1 garlic clove, minced

4 6-ounce Pacific salmon steaks, thawed if necessary

1/4 cup butter, softened

3/4 teaspoon lime zest, grated

1/4 teaspoon cumin, ground

1 tablespoon sesame seeds

to taste salt and pepper

1 tablespoon vegetable oil

for garnish: lime wedges



Set aside two tablespoons of salsa.

In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.

In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.

Preheat broiler on high.

Remove salmon steaks from marinade (discard marinade); season with sesame seeds, salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.

Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.

Serves 4 people. 

Cedar Plank Wild Pacific Salmon Recipe

Cedar Plank Salmon REcipe

Are you looking for some inspiration for recipes that will blow the family away over the holidays? Try our simple cedar plank salmon recipe for a dish that will entice the taste buds, leave you satisfied, and get you excited for the upcoming 2018 salmon & halibut fishing season so that you can restock your freezer!


1 salmon fillet, about 1 1/2lbs (750 g)

1/4 cup olive oil

1 lemon or orange, juice and zest

1 Tbsp chopped fresh basil

1/2 tsp salt

1 tsp freshly ground black pepper



Marinate the salmon in remaining ingredients. Meanwhile, soak a piece of untreated cedar plank in cold water for about 2 hours (weighting it with something heavy), then place in a 450F/220C heated oven for 5-10 minutes. Remove the salmon from the marinade and bake on the plank until cooked, allowing about 10 minutes per inch (2.5 cm) thickness of fish.

TO BARBECUE: Soak the plank as above. Place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 minutes.

Preparation time: 2 hours Cooking time: 10 minutes (20 minutes to barbecue) depending on thickness of salmon.