BBQ Wild BC Salmon with BC Strawberries and BC Raspberries


  • side of fresh or frozen Wild BC Salmon

  • 1 pint of fresh BC Strawberries

  • 1 pint of fresh BC Raspberries

  • ½ cup fresh mint, sliced with a very sharp knife

  • ½ cup extra virgin olive oil

  • flaked Vancouver Island sea salt

  • cracked black pepper

Sweet and Sour Red Onions

  1. Two red onions (sliced in half top to bottom, and then lay them down cut side down and slice in half again , and then cut into ¼ inch slices

  2. Over high heat in a medium sized pot, 500 ml red wine vinegar, ½ cup sugar, 250 ml water, ⅛ cup kosher salt, turn off heat, add sliced onions to the pot and leave in the pot to cool. Transfer liquid and onions to a container and pace in the fridge to cool. These are kind of like onions pickles, they are sweet, sour, crunchy and delicious)

  3. These onions are Amazing! Make them and use them for salmon, seafood, burgers, salads, cheese plates


  1. Fish: Preheat the oven or bbq to 400 degrees – Lay the salmon on a piece of tin foil, spoon 2-3 tbsp of olive oil on top of the fish

  2. Season with flaked salt and cracked black pepper

  3. Depending of the species of salmon chosen and the thickness of the fish, bake the salmon for approximately 10 minutes until medium rare

  4. Relish: Slice the BC strawberries in quarters, slice the BC raspberries in half, add the mint, the sweet and sour red onions, season with salt and pepper.

  5. Serve the relish on top or alongside the baked salmon. Serve with a seasonal salad and a loaf of your favourite bread. Enjoy!

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