Discover a new favourite with these easy salmon cakes! Spiced with coriander and served with fresh lemon aioli, this salmon cake recipe is a must-try.
From coast to coast, Canadians are blessed with the diversity of salmon species that live in our oceans. This time of year, we bear witness to the salmon run, where populations of wild salmon undertake an epic journey from the oceans back to their ancestral streams to spawn a new generation. Atlantic or Pacific, cooked or cured, farmed or wild-caught, this delicious and versatile fish is loaded with essential nutrients and offers many health benefits.
Salmon is an excellent source of vitamin D and heart-healthy omega-3 fatty acids. Opt for wild Alaskan or closed-containment farmed salmon, which are the most sustainable choices.
Serve this quick and easy salmon with Egg Sauce, green salad and mashed potatoes.
A known source of heart-healthy and anti-inflammatory omega-3 fatty acids, salmon is a dinnertime superstar as it is rich, flavourful and healthy. Expand your salmon dinner repertoire with one of these favourite recipes.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
A side of salmon varies in size depending on its origins and species. Farmed Atlantic salmon is usually 3 to 3-1/2 lb (1.5 to 1.75 kg), and Pacific salmon varies at fishmongers from 1-1/2 to 3 lb (750 g to 1.5 kg) depending on species. Sockeye is small, while King and Chinook are large.
