Recipes

Recipe: Maple-Dijon Cured Wild B.C. Sockeye Salmon with Grilled Asparagus

Celebrate the start of B.C. salmon season with this nourishing home-cooked dish

By BC Living /

The wild salmon season in B.C. officially began earlier this week, and this year’s harvest is expected to be a good one. Forecasts for Fraser River sockeye numbers are the strongest they’ve been since 2018.

As fresh wild B.C. salmon begins arriving at seafood retailers, fish markets and restaurant menus across the province, we’re sharing a recipe from the BC Salmon Marketing Council so you can enjoy this quintessentially local seafood ingredient at home.

INGREDIENTS

  • 1 lb wild B.C. sockeye salmon fillet, skin-on
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • Zest of 1 lemon
  • Freshly ground black pepper
  • Fresh asparagus spears
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Optional: lemon juice
Photo courtesy of BC Salmon Marketing Council

INSTRUCTIONS

Prepare the Asparagus and Cure the Salmon

1. In a small bowl, mix the kosher salt and granulated sugar until well combined.

2. Place the salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle the salt and sugar mixture evenly over the flesh side of the salmon, ensuring it’s fully coated. Wrap the salmon tightly in the plastic wrap and refrigerate for 30 minutes.

3. Unwrap the cured salmon and rinse it under cold water to remove the excess salt and sugar. Pat dry with paper towels.

4. Preheat your grill or pan to medium-high heat (for the asparagus). 

5. Wash and trim the asparagus spears. 

Prepare the Maple Dijon Glaze

6. Preheat your oven to 375°F (for the salmon). 

7. In another bowl, whisk together the maple syrup, Dijon mustard and lemon zest until smooth. Season with freshly ground black pepper to taste.

Glaze and Bake the Salmon

8. Place the cured salmon fillet, skin-side down, on a baking sheet lined with parchment paper. Brush the glaze evenly over the top of the salmon.

9. Bake for 10-12 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.

Grill the Asparagus

10. Meanwhile, in another bowl, toss the asparagus with olive oil, salt and pepper.

11. Arrange on the preheated grill grates or pan, making sure they are not touching each other. Grill for 3-5 minutes per side, turning with tongs until tender-crisp and slightly charred. 

12. Plate the asparagus straightaway, placing the salmon on top. Drizzle with a squeeze of lemon juice for extra flavour. Serve with a side of rice.

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