Wild Chum Salmon Salad

January's recipe is a fresh and wild masterpiece by executive Chef Ned Bell of Vancouver's Four Seasons, brought to us by Skipper Otto Community Supported Fishery. Chum is a delicious, affordable and abundant BC salmon. If you check out not only the recipe but the video below, Chef Bell will guide you through cooking it to perfection. Served warm on a bed of fresh salad this is beautiful, light but still comforting dish that’s a fantastic choice for the still dark and chilly post-holiday, pre-spring months. 


Pan Seared Wild Chum Salmon Fillets

Two 5 oz chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter

Seasonal Salad, Example

The great thing about salads is that you can make them any way you want – with whatever veggies you have on-hand. The ingredients listed below were what Chef Ned used in the video recipe. A lemon vinaigrette is a nice compliment to the citrus-glazed salmon.

Butter lettuce
Canned chickpeas, rinsed
Roasted red pepper hummus
Sun-dried tomatoes
Black olive tapenade
Baby tomatoes
Lemon vinaigrette
Dried olives for garnish



  1. Bring a cast iron or stainless steel pan to high heat, add the oil.
  2. Sprinkle the salt over the salmon fillets on both sides.
  3. Lay the salmon fillets in the pan – be careful not to splatter yourself.
  4. Cook 2 to 3 minutes on the first side.
  5. Flip the fillets and add the knob of butter.
  6. Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
  7. Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
  8. Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
  9. Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.