Salish Sea Salmon Spice combines sweet, smokey & salty flavours with a wonderful Asian twist. The unique blend is ideal as a marinade on fresh salmon, as a seasoning when smoking fish, or to enhance any seafood recipe.

Suggested Uses

Salish Sea Salmon Spice – Recipes & Usage Suggestions

Curing salmon is its speciality, but this very unique spice is excellent in a variety of applications.

Salish Sea Salmon Spice combines sweet, smoky, and salty flavours with a wonderful Asian twist, making it an incredibly versatile blend for seafood and beyond. Whether you’re curing, smoking, or seasoning, this spice enhances every dish with its bold and balanced profile.

Recipes

Cold-Cured Salmon (Gravlax Style)Perfect for an elegant appetizer or gourmet brunch.

Method:

1. Generously sprinkle Salish Sea Salmon Spice over a fresh salmon fillet.
2. Add a squeeze of fresh lemon juice to enhance the citrus notes.
3. Wrap tightly in plastic film and place in the fridge for at least 24 hours, turning every 4 to 6 hours to ensure even curing.
4. After curing, remove from the wrap and rinse off any excess spice.
5. Thinly slice and serve with:
   • Whipped cream cheese infused with Woodfire Lemon Pepper Spice
   • Crackers, rye bread, or bagels
   • Capers, fresh dill, and thinly sliced red onion

Hot-Smoked Salmon Bites

Great for salads, fish cakes, or simply enjoying on their own.

Method:

1. Cube a fresh salmon fillet into 1-inch pieces.
2. Season generously with Salish Sea Salmon Spice, a squeeze of fresh lemon juice, and a drizzle of maple syrup.
3. Let marinate for 6 to 8 hours in the fridge.
4. Lightly smoke using your preferred wood chips (Alder is a top choice for its mild sweetness).
5. Smoke until the salmon is tender and flakes apart easily.
6. Serve:
   • Over a crisp garden salad with a lemon pepper dressing
   • In salmon fish cakes (see below)

Salmon Fish Cakes Variation:

1. Flake the hot-smoked salmon into a bowl.
2. Mix with mayonnaise, diced red pepper, sliced green onion, and a touch of bread crumbs to bind.
3. Shape into cakes and pan-fry until golden brown.
4. Serve with a lemon aioli or garlic-dill yogurt sauce.

Fish Curries & Stir-Fries

The Salish Sea Salmon Spice also works beautifully in seafood curries and stir-fries, adding a smoky depth that complements bold flavors.

• Fish Curry:
  • Lightly coat pieces of salmon, halibut, or cod with the spice blend before searing in a hot pan.
  • Add to a coconut-based curry sauce with ginger, garlic, onions, tomatoes, and a splash of lime juice.
  • Simmer until the fish is tender, then serve over jasmine rice or with warm naan bread.

• Seafood Stir-Fry:Seafood Stir-Fry:
  • Toss prawns, squid, or white fish with Salish Sea Salmon Spice, a drizzle of soy sauce, and a touch of sesame oil.
  • Stir-fry with a mix of bell peppers, bok choy, snap peas, and mushrooms.
  • Finish with fresh lime juice and serve over rice noodles or steamed rice for a flavorful, quick meal.

General Seafood Seasoning

Salish Sea Salmon Spice isn’t just for salmon! It pairs exceptionally well with:

• Tuna steaks – Rub the spice blend onto fresh tuna, sear quickly, and serve rare with a soy-lime drizzle.
• Halibut or Rock Cod – Coat with the spice before grilling or roasting. Serve with a citrus butter sauce.
• Prawns – Toss with olive oil and spice blend before grilling or pan-searing.
• Squid (Calamari) – Dust over squid rings before frying or grilling for a smoky, flavorful kick.

Try it as a finishing touch on seafood chowders, pasta dishes, or even roasted vegetables for a burst of deep, smoky flavour!

Ingredients: Alder Smoked Kosher Salt, 100% pure maple sugar, orange zest, star anise, fennel seed, Szechuan pepper, cumin, coriander

Ingrédients: sel fume, sucre d’erable, zeste d’orange, anis etoile, graine de fenouil, poivre de szeshawwan, cumin, coriandre