East-west Salmon

by George Gruenefeld

This no-fuss recipe works great for all species of salmon, including Atlantics and milder-flavoured Pacifics such as pinks and chum, as well as steelhead. The dish makes a wonderful presentation for a small dinner party or special occasion. Serves 4.


  • ¼ cup soy sauce
  • 4 tbsp sesame oil
  • 4 tbsp maple syrup
  • 2 salmon or steelhead fillets (1 lb each), skin on one side


  1. Combine first three ingredients in a mixing bowl, whisking until well blended. Pour into a shallow baking dish large enough to hold the fillets.
  2. Place fillets skin side up in marinade and chill for two of hours (longer if you want to intensify the taste).
  3. Just before cooking, let excess marinade drip off fillets; cut into four portions.
  4. Place fillets skin side up in a hot frying pan for three minutes or until brown; reduce heat to medium and gently flip fillets over. Fry for another four to five minutes.
  5. Serve with asparagus spears and a scoop of aromatic ermes red rice.
Christine Ly

Christine Ly

Web Coordinator. Our new website is up and we are still cleaning stuff up. We are sorry for the inconvenience and we are working on the issues!

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