Skipper Otto's Chum Salmon Fillet

A quick, healthy & ethical meal for the family using whole ingredients! Join Skipper Otto's CSF program to receive your own sustainable, wild salmon this spring!
Dish Type: main dish Lifestyle: dairy free, gluten free, localvore, nut free, paleo


Two 5 oz chum salmon fillets

1 tbsp kosher salt

Half a lemon

1 tbsp Canola oil

Knob of butter


Butter lettuce

Canned chickpeas, rinsed

Roasted red pepper hummus

Sun-dried tomatoes

Black olive tapenade

Baby tomatoes

Lemon vinaigrette

Dried olives for garnish


Bring a cast iron or stainless steel pan to high heat, add the oil.

Sprinkle the salt over the salmon fillets on both sides.

Lay the salmon fillets in the pan – be careful not to splatter yourself.

Cook 2 to 3 minutes on the first side.

Flip the fillets and add the knob of butter.

Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.

Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.

Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.

Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.

Local food builds community. When you buy direct from a fishing family, you gain insight into the seasons, the ocean, and your food. It gives you a chance to show your children and grandchildren where their food comes from. Local food is also an investment in the future. By supporting local fishermen and farmers today, you’re helping to ensure that there will be fishermen and farmers in your community tomorrow.

Skipper Otto’s Community Supported Fishery (CSF) connects you with local fishermen to foster the protection of ocean resources while providing premium, wild, fairly-traded, Ocean Wise seafood. Click here to learn more about Skipper Otto's CSF program and how you can pickup at Community Natural Foods - Chinook Market this spring!

Recipe & photo provided by Skipper Otto & Chef Ned Bell
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