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BBQ Wild BC Salmon with Local Berries



About the Recipe

Support your local fishermen by looking for wild and sustainable BC salmon at various retailers and in restaurants; visit them down at the docks to get this Canadian premium product straight from the fishers and help support their industry and their families; at your local fishmongers like F.I.S.H. in Burnaby or Codfathers in the Okanagan; or community supported fisheries, who give you access to local seafood year round and pay a fisher a fair price for the entire catch!


  • 1 side of fresh or frozen Wild BC Salmon

  • 1 pint of fresh BC Strawberries

  • 1 pint of fresh BC Raspberries

    • I like visiting a U-Pick strawberry and raspberry farm when in season to make it a family friendly experience that helps my kids see where the fruit comes from and gets everyone involved in making dinner. Fresh or frozen, local berries can be enjoyed year round.

  • ½ cup fresh mint, sliced with a very sharp knife

  • ½ cup extra virgin olive oil

  • flaked Vancouver Island sea salt

  • cracked black pepper

Sweet and Sour Red Onions

  • 2 red onions

  • 500 ml red wine vinegar

  • ½ cup sugar

  • 250 ml water

  • ⅛ cup kosher salt


Sweet and Sour Red Onions:

Slice the onions in half top to bottom, and then lay them down cut side down and slice in half again , and then cut into ¼ inch slices. Over high heat in a medium sized pot, combine vinegar, sugar, water and salt. Bring to a boil, then turn off heat, add sliced onions to the pot and leave in the pot to cool. Transfer liquid and onions to a container and place in the fridge to cool. These are kind of like onion pickles, they are sweet, sour, crunchy and delicious). These onions are Amazing! Make them and use them for salmon, seafood, burgers, salads, cheese plates

BBQ Wild BC Salmon:

Preheat the oven or bbq to 400 degrees.

Lay the salmon on a piece of tin foil, spoon 2-3 tbsp of olive oil on top of the fish

Season with flaked salt and cracked black pepper

Depending of the species of salmon chosen and the thickness of the fish, bake the salmon for approximately 10 minutes until medium rare R


Slice the BC strawberries in quarters, slice the BC raspberries in half, add the mint, the sweet and sour red onions, season with salt and pepper. Serve the relish on top or alongside the baked salmon. Serve with a seasonal salad and a loaf of your favorite bread. Enjoy! Ned

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