Salish Sea Salmon Spice

Salish Sea Salmon Spice combines sweet, smoky, and salty flavours with a wonderful Asian twist. This unique blend is perfect for curing fresh salmon, seasoning fish for smoking, or enhancing your favourite seafood recipes.

Its beautifully balanced combination of alder-smoked salt, maple sugar, citrus, and aromatic spices brings bold flavour to salmon, halibut, prawns, tuna, and more. Whether you’re curing, smoking, grilling, or pan-searing, this blend adds depth without overpowering the natural flavour of the seafood.

Suggested Uses

Cold-Cured Salmon: The perfect seasoning for gravlax-style salmon with fresh lemon juice.

Hot-Smoked Salmon: Ideal for smoking salmon with alder wood for a rich West Coast flavour.

Fish Cakes: Mix flaked smoked salmon with mayonnaise, peppers, green onion, and breadcrumbs for delicious homemade fish cakes.

Fish Curries: Adds smoky warmth to coconut-based curries featuring salmon, halibut, or cod.

Seafood Stir-Fries: Delicious with prawns, squid, or white fish tossed with vegetables, soy sauce, and sesame oil.

Grilled Seafood: Perfect on salmon, tuna, halibut, rock cod, prawns, and calamari before grilling or pan-searing.

Finishing Seasoning: Sprinkle over seafood chowders, pasta dishes, or roasted vegetables for an extra layer of flavour.

 

Recipes

Cold-Cured Salmon (Gravlax Style)

Perfect for an elegant appetizer or gourmet brunch.

Method

1. Generously coat a fresh salmon fillet with Salish Sea Salmon Spice.
2. Add a squeeze of fresh lemon juice.
3. Wrap tightly in plastic wrap and refrigerate for at least 24 hours, turning every 4–6 hours to ensure even curing.
4. Remove from the wrap and rinse away any excess seasoning.
5. Thinly slice and serve with:
   • Whipped cream cheese mixed with Woodfire Gulf Island Lemon Pepper
   • Crackers, rye bread, or bagels
   • Capers, fresh dill, and thinly sliced red onion

 

Hot-Smoked Salmon Bites

Perfect for salads, fish cakes, or simply enjoyed on their own.

Method

1. Cut a fresh salmon fillet into 1-inch cubes.
2. Season generously with Salish Sea Salmon Spice, a squeeze of fresh lemon juice, and a drizzle of maple syrup.
3. Marinate in the refrigerator for 6–8 hours.
4. Smoke over your preferred wood chips. Alder is an excellent choice for its mild sweetness.
5. Smoke until the salmon is tender and flakes easily.

Serve:

• Over a crisp garden salad with a lemon pepper dressing.
• As the base for salmon fish cakes.

 

Salmon Fish Cakes

Method

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

 

Fish Curry

Method

1. Coat pieces of salmon, halibut, or cod with Salish Sea Salmon Spice.
2. Sear in a hot pan.
3. Add to a coconut-based curry with ginger, garlic, onions, tomatoes, and a squeeze of lime juice.
4. Simmer until the fish is cooked through.
5. Serve over jasmine rice or with warm naan.

 

Seafood Stir-Fry

Method

1. Toss prawns, squid, or white fish with Salish Sea Salmon Spice, soy sauce, and a drizzle of sesame oil.
2. Stir-fry with bell peppers, bok choy, snap peas, and mushrooms.
3. Finish with fresh lime juice.
4. Serve over steamed rice or rice noodles.

 

More Ways to Enjoy Salish Sea Salmon Spice

Tuna Steaks: Rub onto fresh tuna before quickly searing and serving rare with a soy-lime drizzle.

Halibut or Rock Cod: Season before grilling or roasting and serve with a citrus butter sauce.

Prawns: Toss with olive oil and Salish Sea Salmon Spice before grilling or pan-searing.

Calamari: Sprinkle over squid before frying or grilling for a smoky, savoury finish.

 

Ingredients: Alder smoked kosher salt, 100% pure maple sugar, orange zest, star anise, fennel seed, Szechuan pepper, cumin, and coriander.

Ingrédients : Sel casher fumé au bois d’aulne, sucre d’érable, zeste d’orange, anis étoilé, graines de fenouil, poivre du Sichuan, cumin et coriandre.